Corned beef and cabbage can be the best meal ever…if the meat is cooked properly. It’s a little tricky to make perfectly tender and juicy corned beef and cabbage but I’ll show you an easy way to perfectly cook it every time using the Ninja Foodi Possible Cooker Pro or your favorite Crock Pot.
I love corned beef and cabbage so much! But, if it’s not cooked just right, the texture can be very tough and ruins the entire meal. I like my corned beef so tender that it basically falls apart with only a fork.
This recipe was made using the Ninja® Foodi® PossibleCooker™ PRO. Any slow cooker can be used for this recipe.
There are many different ways to make a corned beef dinner. You can make it in a slow cooker, pressure cooker, on the stovetop, or by baking it. When I first started making corned beef years and years ago, I made it by boiling it on the stovetop for hours. While this method worked, it took so long that I found myself impatiently checking on it and removing it from the pot prematurely. I just didn’t have the patience to let it cook long enough. Needless to say, it was never very good.
More recently, probably about 5 years ago, I started making corned beef and cabbage by pressure cooking it in my Ninja Foodi or making Instant Pot corned beef. Let me tell you…it was AMAZING!!! Seriously, so good. I swore I would never cook corned beef any other way. Want to pressure cook corned beef? Here’s my recipe for it.
I decided to cook my last corned beef using the Ninja Foodi Possible Cooker Pro. I had high hopes since it always turns out so well when it’s been pressure cooked. I wasn’t sure how it was going to turn out but I was convinced that it would not be as good as it is when pressure cooked. Ummm….I was wrong. So wrong! Not only did my corned beef and cabbage turn out super tender (fork-tender) and juicy, but the flavor was AMAZING!! From the very first bite that I took I couldn’t stop saying…”OMG there’s so much flavor!” I think the extra time that it took to slow cook, compared to pressure cooking, forced all of those flavors deep inside of the meat. It was fantastic!
Tips for making Slow cooker Corned Beef and Cabbage:
Technically, no. But, I would recommend rinsing the brine off of the meat before cooking it. If the brine is left on, the meat can be overly salty when served. As corned beef is already a salty meat, that extra brine can sometimes be too much.
If you don’t like red potatoes, or don’t have them on hand, you can use Yukon gold potatoes, russet potatoes, or sweet potatoes. You can even use fingerling or petite potatoes, but based on their size, they may need to be added later in the cooking time as smaller potatoes cook faster than larger potatoes.
I recommend storing the corned beef in a separate container from the leftover vegetables and leftover cooking liquid in the fridge. If you store everything together, the corned beef gets a little waterlogged and isn’t as good. Store the leftovers in an airtight container in the refrigerator for 3-4 days. When you are ready to eat the leftovers, you can eat them as you did when the corned beef recipe was originally prepared or you can cut the leftover corned beef into slices and make reubens sandwiches. Or, my all-time favorite way to eat leftover corned beef is to make homemade corned beef hash. Check out my recipe here.
It can be. I choose to use beef broth instead of beer, just based on my own personal preference. I don’t particularly like the smell or taste of beer, so I use beef broth. You can absolutely use beer instead of broth if you would prefer.
Corned beef briskets can be incredibly expensive depending on where and when you buy them. We eat ALOT of corned beef at my house. I mean ALOT. So, every year I buy a ton of corned beef the week before St. Patrick’s day and I put them in the freezer. I buy anywhere from 20-30 corned beef (I have a HUGE freezer) in varying sizes to use throughout the year. I almost always buy them from Jewel or Aldi because they usually offer the lowest price per pound. I don’t buy the big name brand ones and I have always been incredibly happy with the quality and flavor of the corned beef.
Ingredient substitutions for Ninja Foodi Possible Cooker Pro or Crockpot Corned Beef and Cabbage:
The full ingredient list is found at the bottom of the post in the recipe card.
Corned Beef Brisket-Pre-packaged beef brisket that has already been brined. It should come with a spice packet. You can use the point cut or the flat cut. The point cut has more fat on it than the flat cut but tends to be juicier. Rinse the brine off of the corned beef before cooking.
Spice Packet- The spice packet usually comes in the package with the corned beef and is usually made of some combination of pickling spices such as coriander seeds, mustard seeds, whole peppercorns, anise seeds, bay leaves and red pepper flakes. If your corned beef did not come with a spice packet you can make your own. Here’s a recipe to make your own.
Garlic (Minced)- I like to use the minced garlic that you can buy in the produced department. Fresh, jarred, or even frozen garlic can be used. If using fresh garlic cloves, mince it before using.
Salt– Modify the amount salt based on your dietary preferences. If the brand of corned beef that you are using tends to have a saltier brine, skip the salt in the recipe.
Pepper– Freshly ground black pepper
Beef Broth– (or 2 cups water and 2 teaspoons of beef Better Than Bouillon. )
Red Potatoes- (Washed and quartered)- Russet, Yukon gold, sweet potatoes, or fingerling potatoes can be substituted for the red potatoes.
Carrots- Washed and peeled. I like to use full-sized, large carrots instead of baby carrots because the baby carrots are quick to overcook and become mushy.
Green Cabbage-Make sure to cut the core out of the cabbage and cut into small wedges. I usually break up the cabbage wedges to that the leaves separate.
Directions for Ninja Foodi Possible Cooker Pro or Crock pot Corned Beef and Cabbage:
Using the Ninja Foodi Possible Cooker Pro:
- Turn the Ninja Foodi Possible Pot Pro on SLOW COOK HI for 6 hours. Based on the size of the corned beef brisket that you are using, you may need to adjust this overall cook time.
- Place the corned beef brisket into the Ninja Foodi Possible Cooker Pro pot. Sprinkle the corned beef seasonings, minced garlic, salt, and pepper onto the meat and then pour in the beef broth.
- Close the lid and cook on SLOW COOK HI for 4 hours or until the meat is tender enough that it starts to pull apart with a fork. This time will fluctuate based on the size of the corned beef. Smaller cuts will take a shorter amount of time to cook.
- Once the corned beef is tender, add the potatoes and carrots and continue to cook on SLOW COOK HI for 30 minutes with the lid closed.
- After 30 minutes, add the cabbage and continue to cook on SLOW COOK HI for an additional 1½ hours. You may need to move the cabbage around a bit to make sure that it all cooks evenly.
- Remove the lid. Remove the corned beef and veggies. Slice the corned beef against the grain and serve. Enjoy!
Using a Crockpot:
- Turn the Crockpot on SLOW COOK HI for 7 hours. Based on the size of the corned beef brisket that you are using, you may need to adjust this overall cook time.
- Place the corned beef brisket into the Crockpot. Sprinkle the corned beef seasonings, minced garlic, salt, and pepper onto the meat and then pour in the beef broth.
- Close the lid and cook on SLOW COOK HI for 5 hours or until the meat is tender enough that it starts to pull apart with a fork. This time will fluctuate based on the size of the corned beef. Smaller cuts will take a shorter amount of time to cook.
- Once the corned beef is tender, add the potatoes and carrots and continue to cook on SLOW COOK HI for 30 minutes with the lid closed.
- After 30 minutes, add the cabbage and continue to cook on SLOW COOK HI for an additional 1½ hours. You may need to move the cabbage around a bit to make sure that it all cooks evenly.
- Remove the lid. Remove the corned beef and veggies. Slice the corned beef against the grain and serve. Enjoy!
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Recipe
Slow Cooker Corned Beef and Cabbage
Rate this Recipe Print Recipe Pin RecipeEquipment
- 1 Slow Cooker I use the Ninja Possible Cooker Pro
Ingredients
- 5½ Pounds (2 ½ kg) Corned Beef Brisket with Seasoning Packet (Point Cut- rinsed to remove extra brine)
- 1 Tablespoon (1 Tablespoon) Garlic (Minced)
- ¼ Teaspoon (¼ Teaspoon) Salt
- ¼ Teaspoon (¼ Teaspoon) Pepper
- 16 Fluid Ounces (473 ⅙ ml) Beef Broth (or 2 cups water and 2 teaspoons of beef Better Than Bouillon. You can use low sodium broth if you would like.)
- 1 Pound (453 ⅗ g) Red Potatoes (Washed and cut in half)
- 1 Pound (453 ⅗ g) Carrots (Peeled, trimmed and cut into 4 inch pieces)
- 2 Pounds (907 ⅕ g) Green Cabbage (Washed, quartered, and separated)
Instructions
Using the Ninja Foodi Possible Cooker Pro:
- Turn the Ninja Foodi Possible Pot Pro on SLOW COOK HI for 6 hours. Based on the size of the corned beef brisket that you are using, you may need to adjust this overall cook time.
- Place the corned beef brisket into the Ninja Foodi Possible Cooker Pro pot. Sprinkle the corned beef seasonings, minced garlic, salt, and pepper onto the meat and then pour in the beef broth.
- Close the lid and cook on SLOW COOK HI for 4 hours or until the meat is tender enough that it starts to pull apart with a fork. This time will fluctuate based on the size of the corned beef. Smaller cuts will take a shorter amount of time to cook.
- Once the corned beef is tender, add the potatoes and carrots and continue to cook on SLOW COOK HI for 30 minutes with the lid closed.
- After 30 minutes, add the cabbage and continue to cook on SLOW COOK HI for an additional 1½ hours. You may need to move the cabbage around a bit to make sure that it all cooks evenly.
- Remove the lid. Remove the corned beef and veggies. Slice the corned beef against the grain and serve. Enjoy!
Using a Crockpot:
- Turn the Crockpot on SLOW COOK HI for 7 hours. Based on the size of the corned beef brisket that you are using, you may need to adjust this overall cook time.
- Place the corned beef brisket into the Crockpot. Sprinkle the corned beef seasonings, minced garlic, salt, and pepper onto the meat and then pour in the beef broth.
- Close the lid and cook on SLOW COOK HI for 5 hours or until the meat is tender enough that it starts to pull apart with a fork. This time will fluctuate based on the size of the corned beef. Smaller cuts will take a shorter amount of time to cook.
- Once the corned beef is tender, add the potatoes and carrots and continue to cook on SLOW COOK HI for 30 minutes with the lid closed.
- After 30 minutes, add the cabbage and continue to cook on SLOW COOK HI for an additional 1½ hours. You may need to move the cabbage around a bit to make sure that it all cooks evenly.
- Remove the lid. Remove the corned beef and veggies. Slice the corned beef against the grain and serve. Enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Leave a comment and rate this recipe!
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Candace says
I used this recipe for St. Patrick’s Day. I cooked it in the ninja foodie possible cooker pro. I am fairly new at cooking so I was a little concerned about cooking such a tough cut of meat. I bought a large box of Lucky charms as back up. Most of my guests never had corned beef and were a little put off at the pink color but once they tasted it, they were all in agreement that it was so good. I appreciate your recipes and can cook with confidence.
Patty says
Made this recipe today with a 2.5 lbs flat (4 hrs), turned out great… thanks.
Scott says
My first time using the Ninja Foodie Possible Cooker and this recipe turned out perfectly. I only added an additional cup of water for the cabbage to cook. But I did use a large cabbage 😁
Mary says
Is there a reason you specify a point cut?
Lauren Cardona says
The point cut usually has more fat on it. The fat helps to add flavor and helps keep it nice and juicy. I cut the fat off the top (it comes off really easily) when it’s done cooking. The flat cut is leaner, is more perfectly shaped for slicing, and is more expensive than the point cut. It’s up to you. Either the point or the flat will work. But as a default, I buy point because they are less likely to dry out, have lots of flavor, and are significantly less expensive.