Corned Beef and Cabbage

Kitchen Cue: Serve this hearty Corned Beef and Cabbage stew on St. Patrick's Day with a fresh loaf of Irish soda bread.

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Corned Beef and Cabbage
Makes: 6  servings Prep 30 mins Start to Finish 6 hrs 30 mins


  • 1 2 pound piece green cabbage, cut into sixths
  • 1 1/4 pounds  small Yukon Gold potatoes, halved
  • 3 large carrots, cut into 2- by 1/2-inch pieces
  • 2 large celery ribs, cut into 1-inch pieces
  • 2 medium onions, each cut into sixths
  • 1 cup  beer (not dark)
  • 1 bay leaf
  • 1 thyme sprig
  • 2 teaspoons  mustard seeds
  • 1 teaspoon  dry mustard
  • 1 4 pound piece corned beef
  • 1 cup  grainy mustard


1. Stir together cabbage, potatoes, carrots, celery, onions, beer, herbs, spices, and 1-1/2 cups water in slow cooker. Rinse corned beef and pat dry; nestle corned beef in vegetable mixture and cook, covered, on low heat until very tender, about 6 hours.

2. Remove corned beef from pot and pull meat apart into big chunks. Spoon vegetables and broth into serving bowls. Top each with a piece of corned beef and serve with grainy mustard. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)765,
  • Fat, total(g)42,
  • chol.(mg)209,
  • sat. fat(g)14,
  • carb.(g)42,
  • fiber(g)8,
  • pro.(g)45,
  • sodium(mg)2800,
  • Percent Daily Values are based on a 2,000 calorie diet
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