When To Add Potatoes To Corned Beef And Cabbage

The Best Recipe for Corned Beef and Cabbage!

I have to admit that I have a soft spot for this slow cooker version of corned beef and cabbage, but I also get asked this question all the time: “What is the best recipe for corned beef and cabbage?”

  • It cooks best in a 6QT slow cooker or bigger since it fills the crockpot to the brim.
  • To prevent the potatoes from becoming mushy, add them a few hours into the cooking process and cook for about five to six hours.
  • Two hours before you want to serve the meal, add the cabbage.

How To Cook Corned Beef in the Crockpot or Instant Pot

  • Slow Cooker. Although I haven’t tried it in a crockpot, I think it would work nicely. Add the onions to the bottom of a slow cooker. Top the onions with the beef. Add the bay leaves and pickling spice. On top of the beef, arrange the potatoes, carrots, and garlic. Pour in the water. Put the lid on the slow cooker and cook on LOW for 8 hours (during the last 2 hours of cooking, add the cabbage). Using tongs, remove the beef to a cutting board and let it cool for twenty minutes. Using a slotted spoon, transfer the vegetables to a platter. After slicing the beef as instructed, arrange it on the platter. Pour out two cups of the crock pot’s liquid into a bowl. Rinse out the slow cooker. Refill the slow cooker with the two cups of strained liquid and mix in the mustard. Top the beef and vegetables with the mustard mixture.
  • Instant Pot. Although I haven’t tried, you could try preparing corned beef in a pressure cooker. Rinse the beef and add it, along with 4 cups of water, pickling spice, bay leaves, and garlic, to the Instant Pot. For one hour and ten minutes, seal and cook under HIGH pressure. Perform a natural release. Remove the corned beef with tongs to a cutting board. Add the vegetables to the Instant Pot. Seal and cook for two to three minutes on HIGH pressure. Perform a quick release. Remove the vegetables to a platter using a slotted spoon. As instructed, strain 2 cups of the liquid into a bowl. Rinse out the Instant Pot. As directed, slice the corned beef, then transfer it to the platter. Add the mustard to the Instant Pot after adding the two cups of strained liquid. Drizzle the mixture over the beef and vegetables.
  • To Store. For up to four days, store corned beef and cabbage in the refrigerator in an airtight container.
  • To Reheat. Reheat leftovers slowly in the microwave or at 350 degrees Fahrenheit in a covered baking dish.

Low and Slow Cooked Corned Beef

It’s really simple to make crockpot corned beef if you’ve never done it before. Remember that corned beef, along with beef brisket in general, is a tough cut of meat that requires a long, low cooking time.

Make sure the corned beef is tender by quickly testing it with a fork. It probably hasn’t cooked for long enough if it’s tough; leave it in the slow cooker and give it a little longer.

Make sure to let the corned beef rest for at least 15 minutes after slow cooking it before slicing. Cut the corned beef against the grain after it has rested to make it more tender and juicy.