How To Cook Cabbage For Corn Beef

For the Corned Beef:

  • 1 (3- to 4-lb.) package corned beef brisket
  • 3 tbsp. ground black pepper

Stove Top, Pressure Cooker or Slow Cooker!

When I first began making corned beef, I cooked it on the stovetop slowly and low. Since then, I’ve prepared it in the pressure cooker—my current favorite method—and the slow cooker. All three cooking methods produce a delicious result. I’ve included directions for each in the recipe that follows.

Buy pre-brined, ready-to-cook store-bought corned beef; it’s easy to find at meat markets in grocery stores beginning at the end of February. Usually, I purchase two and store one in the freezer for a later time. My kids are busy studying for finals, so we’ll make it on a Sunday in early May. The shaved meat tastes great on corned beef sliders with cole slaw and thousand island dressing. I also enjoy having leftover corned beef hash heated in a skillet for breakfast. Alternatively, use the leftover corned beef, vegetables, and beef stock to make vegetable beef soup.

I’ve done my own brining for corned beef, so here’s my two cents: buy it already brined! The time and refrigerator space savings are well worth it. You will need to buy pink sodium nitrate, also known as brining salt, if you decide to brine your own brisket for corned beef. The characteristic pink color and briny flavor of corned beef come from “pink salt,” which should not be confused with Himalayan pink mineral salt. Because sodium nitrate is pink in color, you can tell it’s not ordinary table salt.

I recently attempted to brine corned beef without sodium nitrate for research purposes. Since most home pantries don’t usually keep it stocked, I wanted to create a simpler recipe for corned beef that doesn’t include any difficult-to-find ingredients. Although the brisket tasted great when it was cooked, it wasn’t as flavorful and briny as corned beef. Without sodium nitrate, the cooked corned beef turned completely brown and tasted more like marinated brisket than corned beef. Plus, I know you guys prefer a shortcut when possible. If it’s possible to avoid beginning a recipe five to seven days ahead of time, I’m sure you’re in Our collective secret these days seems to be faster and with fewer ingredients.

That’s where the pressure cooker earns extra bonus points. Initially, you will utilize store-purchased corned beef that has been pre-brined, prepared with pickling spices, and most importantly, is readily usable. All you need to do is add onion, water, cabbage, potatoes, and carrots, and you’ll have a quick and simple dinner. In about an hour and a half, the pressure cooker produces fall-apart, extremely tender corned beef, and your entire home will smell like you’ve been slow-braising corned beef all day. Soda bread, and green beer, are optional!.


Make corned beef sandwiches with rye bread, small sandwich rolls, or ciabatta rolls. Top with cole slaw, Swiss cheese, thousand island dressing, or grainy mustard. Alternatively, prepare leftover corned beef hash in a skillet by chopping it up. Additionally, you can make vegetable beef soup with leftover corned beef.