Traditional Irish Corned Beed & Cabbage 
Difficulty: Beginner  |  Prep Time: 15 Minutes

  • Please Take Note: Cook Time Varies According To Brisket Size
  • Draeger’s Prepared Corned Beef Brisket- ¾ lbs per person
  • Water (as needed)
  • 1 yellow onion, quartered
  • 4 medium red potatoes, quartered
  • 4 large carrots, peeled and chunked
  • 1 head green cabbage, cut into wedges
  • * Optional: 1 bottle of beer


Since this recipes begins with Draeger’s Prepared Corned Beef, it is not necessary to add any pickling spices, salt, or Bay leaves. Simply place the corned beef in a large pot or Dutch oven and cover it with water. We advise against using stock to simmer the corned beef in this particular recipe because the corned beef is already salted; however beer* may be used as an addition to the simmering liquid if desired.

Place a cover on pot and bring the water to a boil, then reduce to a simmer. Simmering, not boiling, is key to keeping the meat tender and juicy. Simmer at a minimum 50 minutes per pound; or until tender. In the last hour of cooking, add the potatoes, carrots. In the last 30 minutes of cooking, add the cabbage. Remove the corned beef from the pot and allow to rest 8-10 minutes before serving. Serve with whole grain yellow mustard and Irish Soda bread.

Slow-Cooker Instructions

You can also use a slow cooker for this recipe, simply place Draeger’s Prepared Corned Beef Brisket in the slow cooker, cover with water or beer, or a combination of the two, and allow to simmer on low for 8-10 hours. Add the vegetables in the last hour of cooking, including the cabbage. Allow to rest 8-10 minutes before serving.

*A Note On Cooking With Beer: The type of beer you select does make a difference. Our recommendation for this recipe is Smithwick’s Red Ale; a lighter-style ale will better showcase the flavor of the corned beef. Many people choose to use Guinness, as it is a popular Irish beer, however Guinness is a richly flavored beer that can impart a meaty, dark, roasted quality to the final flavor of the meat. We recommend against using a highly-hopped IPA.

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