Corned beef and cabbage is a classic Irish-American dish that has become a staple for St. Patrick’s Day celebrations. But how long should you cook corned beef and cabbage to get tender, flavorful results? Let’s take a closer look.
An Overview of Corned Beef and Cabbage
Corned beef and cabbage features salt-cured corned beef brisket simmered alongside cabbage carrots potatoes and seasonings until fork tender. The lengthy cooking helps tenderize the tough brisket cut.
Traditionally, corned beef and cabbage is simmered in a pot on the stovetop. But you can also make it in a slow cooker or Instant Pot. Cooking times vary depending on the cut and size of the brisket as well as your preferred cooking method.
How Long to Cook Corned Beef Brisket
An average 3-5 pound corned beef brisket takes about 3-4 hours of simmering to become tender. Here are more specific corned beef cooking times:
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Stovetop: 45-50 minutes per pound, so a 3 pound brisket takes 2.5-3 hours.
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Slow cooker: Cook on low for 8-10 hours.
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Instant Pot Cook for 1 hour/pound on high pressure plus 30-60 minutes natural release, A 3 pound brisket takes 35-4 hours total
Check for doneness by piercing the thickest part of the brisket with a fork or instant read thermometer. When done, it should be very tender and reach an internal temperature of 145°F.
Adding the Vegetables
The potatoes, carrots and cabbage are added in stages to complete the corned beef and cabbage dish:
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Stovetop: After simmering the brisket, add potatoes and carrots and cook 20 minutes. Then add cabbage and cook 10 more minutes.
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Slow cooker: Add potatoes and carrots during the last 2 hours. Add cabbage during the last hour.
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Instant Pot: Layer potatoes, carrots and cabbage over brisket before cooking. They’ll become tender as the meat cooks.
Tips for Perfectly Cooked Corned Beef
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Choose a well-marbled flat cut brisket. The fat keeps it moist.
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Add Guinness or another stout beer to the cooking liquid for more flavor.
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Let the cooked brisket rest 10-30 minutes before slicing for juicier meat.
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Cut across the grain for tender slices.
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Save the seasoned cooking broth to make corned beef hash the next day!
How Long to Reheat Leftovers
Cooked corned beef will keep refrigerated for 3-4 days. Here’s how long to reheat it:
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Sliced corned beef: Reheat in microwave until warmed through, 1-2 minutes.
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Whole brisket: Slice and reheat in a 350°F oven for 15-20 minutes until steaming hot.
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Soup or stew: Simmer on the stovetop until heated through, about 15 minutes.
Reheating to 165°F kills any bacteria and ensures the corned beef is safe to enjoy again.
Freezing Cooked Corned Beef
You can also freeze cooked corned beef for longer term storage. Here’s how:
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Cool brisket completely, then slice or portion.
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Seal in airtight freezer bags or containers, removing excess air.
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Freeze for up to 3 months.
To use, thaw overnight in the refrigerator. Reheat until 165°F before serving.
How Long Does Uncooked Corned Beef Last?
An uncooked corned beef brisket keeps well in the fridge due to the curing process. Store for 5-7 days past the use-by date on the package. For longer storage, freeze unopened briskets for 3-4 months. Thaw overnight in the fridge before cooking.
Common Questions about Cooking Time
How long should I cook a 5 pound corned beef brisket?
A 5 pound corned beef brisket takes around 3.5-4 hours to become fork tender when cooked on the stovetop. For the slow cooker or Instant Pot, allow 8-10 hours.
My brisket is really thick. Should I cook it longer?
Yes, thick briskets may need a little more time to fully cook through. Check for doneness with a thermometer and cook until 145°F in the center.
Can I overcook corned beef?
It is possible for corned beef to become dried out if cooked for too long. Be sure to check it periodically as it simmers so it doesn’t overcook. But slightly overdone meat can still be moist and delicious when sliced thinly.
Should I cook the vegetables longer if my brisket needs more time?
No need – add the vegetables according to the recipe cook times for tender veggies. You can always simmer the brisket alone for longer without overcooking the potatoes, carrots and cabbage.
Is corned beef done when a fork goes in easily?
Yes, fork tender is a reliable way to test corned beef doneness. The fork should slide in with little resistance when it’s ready. Double check by taking the internal temperature to ensure it reaches 145°F.
The Takeaway
Cooking times for delicious corned beef and cabbage can vary based on the size of your brisket and whether you use the stovetop, slow cooker or pressure cooker. For the most tender, flavorful results, allow 45-60 minutes per pound when cooked on the stovetop or 8-10 hours in the slow cooker. Check for doneness with a meat thermometer for best results.
Stovetop VS Crock-Pot Method
Corned beef and cabbage is all about a nice, slow cook to tenderize the beef until it’s nearly falling apart, which you can achieve either with a slow-cooker, or using a big pot with a lid (a Dutch oven works great) on top of the stove. Some love the set-it-and-forget-it ease of a slow-cooker, while others feel like it’s a hassle to think so far ahead. And speaking of time, heads up: In the slow-cooker, the corned beef brisket will take 8 to 10 hours to cook, whereas the stove top version takes only 4.5 to 5 hours. A great rule of thumb for the stovetop version is that you’ll need about 45 minutes of cooktime per pound of brisket, but you can always check for doneness with a meat thermometer. Corned beef is done when you see an internal temperature of 145°F on an instant-read thermometer.
How to Make Corned Beef With Cabbage
- Put the corned beef brisket and spices, and add Guinness and water.
- Cook! it for about 5 hours on the stove top, or 10 hours in a Crock-Pot.
- If you’re using a slow-cooker method: Add the carrots and potatoes after 6 hours of cooking time, and the cabbage 2 hours after that.
- If you’re using the stove-top method: Cook the corned beef until it’s totally finished, and set it aside to rest while you add the potatoes and carrots to the pot to simmer in the juices for 20 minutes. Then, add the cabbage and simmer another 10 minutes.
- After the corned beef has rested at least 15 minutes (regardless of cooking method) it’s time slice is against the grain — slicing against the grain ensures that every bite is super tender — and serve!
