There are three easy ways to make a perfect meal of Corned Beef and Cabbage. All three are super simple and take the most basic of ingredients. All three yield a hunk of meat that tastes like Ireland and a side of tender veggies. If you’ve never cooked Corned Beef and Cabbage before, or if you’re looking for the fastest and best ways to prepare a plate of the stuff, we’ve compiled simple directions for cooking it in the crockpot, on the stovetop, and yes! even in the microwave. May the luck ‘o the Irish be with you as you cook.
COOK IT IN YOUR SLOW COOKER. Place your corned beef in the slow cooker with 2 (15 ounce) cans beef broth, a splash of cider vinegar, 2 chopped onions, 5 diced potatoes, 5 chopped carrots, and a head of cabbage chopped into wedges. Cook on low for 8-9 hours.
COOK IT ON THE STOVETOP. Place the corned beef in a large pot. Sprinkle your spice packet on top and cover the meat with water. Bring to a boil and then turn the oven down to a simmer. Continue simmering the meat until tender, about 50 minutes per pound. Add the potatoes and carrots and cook them until tender. Toss in the cabbage and cook for an additional 15 minutes. Slice the meat across the grain and serve with the broth.
COOK IT IN THE MICROWAVE. Place your corned beef in an Oven Bag (the type you’d cook a turkey in) with the corned beef spice packet, a splash of orange juice or vinegar, 2 tablespoons of brown sugar, and a cup of water. Tie the bag in a knot, shake it around to spread all of the ingredients throughout the bag, cut two or three small slits in the bag, then microwave it on high for 10 minutes. Reduce your microwave power to 60% (level 5 or 6) and cook it an additional 20 minutes. Allow the meat to stand for 30 minutes before serving.