Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)

Place corned beef brisket in a large pot with a lid.

Pour in 4 cups of beer (Guinness) or beef broth.

Sprinkle in the spice packet and add 1/4 cup of Worcestershire sauce.

Bring to a boil on the stove.

Reduce heat to low, cover, and let simmer for 40 to 50 minutes per pound (about 2 1/2 to 3 hours for most briskets).

Once meat is tender, add small baby red potatoes to the pot.

Cover and cook for about 15 minutes.

After 15 minutes, add baby carrots and cabbage wedges, season with salt and pepper, and cover.

Cook for another 15 to 20 minutes until vegetables are tender.

Remove meat, let it rest, then slice or shred and serve with cooking liquids.

Equipment Needed

Allergens