This is my all-time favorite way to cook corned beef and cabbage. A corned beef brisket simmered in a Guinness-spiked broth until the meat is fall-apart tender and the cabbage is soft and buttery.
Just before serving, brush the brisket with a brown sugar Dijon glaze and serve with creamy parsley-buttered potatoes.
This recipe includes instructions for both the Slow Cooker and the Instant Pot.
Rather watch than read? Here’s a short video tutorial that shows how to make Corned Beef and Cabbage in the Instant Pot.
Corned beef and cabbage has roots in Ireland as a traditional holiday meal. While its popularity has shifted in Ireland, it remains a beloved centerpiece for St. Patrick’s Day in the United States.
I usually cook a large corned beef so I have leftovers for Corned Beef Hash and Reuben sandwiches later in the week.
This recipe is simple and reliable, with two small departures from tradition:
- Dijon and brown sugar glaze for the brisket
- Parsley-buttered potatoes cooked separately so they stay firm, buttery, and flavorful
How to Make Corned Beef and Cabbage in an Instant Pot
Cooking corned beef and cabbage in an Instant Pot takes about 90 minutes from start to finish.
About an hour and a half before serving, remove the brisket from its package and save the pickling spice packet. Rinse the meat under cold water and pat it dry.
Peel a large onion and cut it into eight wedges. Place the wedges in the Instant Pot bowl and set the corned beef on top of them.
Sprinkle the pickling seasoning and 3 tablespoons of brown sugar over the brisket. Pour in the Guinness (or substitute water or broth) and pressure cook on high for approximately 1 hour and 25 minutes.
When the brisket is done, remove it and strain the cooking liquid. Return about 1½ cups of the strained liquid to the Instant Pot, add cabbage cut into eight wedges and baby carrots, then pressure cook on high for 4 minutes. Quick-release when finished.
Mix Dijon mustard with the remaining brown sugar and a pinch of salt. Spread the glaze over the cooked brisket and place it under a hot broiler 2–3 minutes, until the glaze browns in spots.
Slice the glazed brisket across the grain, arrange it on a platter with the cabbage and carrots, sprinkle with chopped parsley, and serve with parsley-buttered potatoes.
Slow Cooker Instructions
The slow cooker is perfect when you want hands-off cooking. Prepare in the morning and let it finish by dinner.
- Remove the brisket from the package and reserve the pickling spice packet. Rinse the meat and pat dry.
- Place onion wedges in the slow cooker, set the brisket on top, and sprinkle the pickling seasoning and 3 tablespoons of brown sugar over the meat.
- Pour two bottles of Guinness over the brisket, or use water or broth if you prefer.
- Cook on high for 4 hours or on low for 6 hours.
- Add the cabbage wedges and baby carrots, season with a little salt, and continue cooking for 2 more hours on high or 4 more hours on low.
3-Ingredient Mustard Glaze
A simple sweet-and-tangy glaze elevates the salty, tender corned beef. It changed the way I make this dish.
Three ingredients, three steps:
- Combine Dijon mustard, brown sugar, and a pinch of salt.
- Brush the glaze over the cooked brisket.
- Broil briefly until the glaze begins to brown.
That glaze is heaven on the brisket—sweet, tangy, and slightly caramelized.
How to Make Parsley-Buttered Potatoes
Rather than boiling potatoes in the same pot as the corned beef, I cook them separately so they stay flavorful and hold their texture.
Boiling alone can make potatoes waterlogged and bland. Instead, par-boil briefly, then finish in a skillet with butter and parsley for creamy insides and slightly crisp, buttery exteriors.
Method:
Place baby potatoes in a saucepan and cover with 2–3 inches of water. Add 3 tablespoons of salt. Bring to a boil and cook 5–8 minutes, until just barely fork-tender. Drain.
Heat butter and a little olive oil in a large skillet over medium heat. Add the drained potatoes, sprinkle with a teaspoon of salt, and toss to coat in butter and oil.
Cover the skillet, reduce heat to low, and cook 20–25 minutes, shaking the pan occasionally so the potatoes turn and don’t burn. They are done when a fork slides in easily.
Remove from heat, add chopped parsley, toss to coat, and transfer to a serving bowl.
How to Use Leftover Corned Beef and Cabbage
- Corned Beef Hash — a classic, comforting way to transform leftovers into a hearty breakfast or dinner.
- Reuben Sandwich — toasted rye with corned beef, sauerkraut, Swiss cheese, and a tangy dressing makes excellent use of extra brisket.
More St. Patrick’s Day Recipes
- Bangers and Mash with Guinness Onion Gravy
- Irish Apple Cake with Custard Sauce
- Slow Cooker Irish Beef and Guinness Stew
Let’s Get Lost is for curious people who love good food, value experiences over things, and crave more adventure. If that sounds like you, consider subscribing.
If you give this recipe a try, let me know! Leave a comment, rate it, or tag a photo #alittleandalot on Instagram.
📖 Recipe
Corned Beef and Cabbage with Mustard Sauce and Parsley-Buttered Potatoes
Corned beef brisket cooked in a Guinness broth until meltingly tender, glazed with a brown sugar Dijon sauce and served with cabbage, carrots, and parsley-buttered potatoes.
This recipe includes both Slow Cooker and Instant Pot instructions.
*Cook time listed reflects the Instant Pot method. Slow cooker timing: 6 hours on high or 10 hours on low.
35 minutes
1 hour 30 minutes
2 hours 5 minutes
Ingredients
- 3–4 lbs corned beef brisket
- 1 large yellow onion, peeled and cut into 8 wedges
- Pickling seasoning packet from the corned beef (or 1½ tbsp pickling seasoning)
- 4 tbsp dark brown sugar, divided
- Two 11.2 oz bottles of Guinness (or substitute water or broth)
- ½ cup broth or water
- 1 medium green cabbage
- 16 oz baby carrots
- Salt and pepper
- ½ cup Dijon mustard
- ½ cup chopped fresh parsley
For the Parsley-Buttered Potatoes:
- 24 oz (1 lb 8 oz) baby potatoes
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- Salt and pepper
- ½ cup chopped parsley
Instructions
- Remove the brisket from its package and save the pickling spice packet. Rinse the meat under cold water and pat dry.
- Place onion wedges in the bowl of a slow cooker or Instant Pot and set the brisket on top. Sprinkle the pickling seasoning and 3 tablespoons of brown sugar over the brisket. Add the Guinness and ½ cup of water or broth.
- SLOW COOKER: Cook on high for 4 hours or on low for 6 hours.
- INSTANT POT: Select the pressure-cook setting on high for 1 hour 25 minutes. When finished, follow the manufacturer’s directions for quick release.
- Trim any tough outer leaves from the cabbage and cut it into 8 wedges.
- SLOW COOKER: Nestle the cabbage wedges and carrots into the slow cooker, season with about 1 tsp salt, and cook 2 more hours on high or 4 more hours on low.
- INSTANT POT: Remove the cooked corned beef and place it on a foil- or parchment-lined baking sheet. Strain the cooking liquid, discard the solids, and return 1½ cups of liquid to the Instant Pot. Add the carrots and cabbage wedges, sprinkle about 1 tsp salt, and pressure cook on high for 4 minutes. Quick-release when done.
Glaze the Cooked Corned Beef with Mustard Sauce:
- Preheat the broiler and position a rack in the center of the oven. In a small bowl, mix ½ cup Dijon mustard with the remaining 1 tablespoon brown sugar and ½ teaspoon salt.
- Spread the mustard glaze over the cooked brisket on a prepared baking sheet. Broil 2–3 minutes until the glaze begins to brown in spots.
- Remove from the oven, transfer the brisket to a platter, arrange the cooked cabbage and carrots around it, and sprinkle with chopped parsley. Serve with the parsley-buttered potatoes.
Parsley-Buttered Potatoes:
- Place the potatoes in a saucepan, cover with 2–3 inches of water, and stir in 3 tablespoons of salt. Bring to a boil and cook 5–8 minutes until just barely fork-tender. Drain.
- Heat butter and oil in a large skillet over medium. Add the potatoes, sprinkle with 1 tsp salt, and toss to coat in the butter and oil.
- Cover the skillet, reduce heat to low, and cook 20–25 minutes, shaking the pan occasionally so the potatoes turn and do not burn. The potatoes are done when a fork slides in easily.
- Remove from heat, add chopped parsley, toss to coat, and transfer to a serving bowl.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 895Total Fat: 46gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 245mgSodium: 1331mgCarbohydrates: 42gFiber: 6gSugar: 13gProtein: 71g