Corned Beef and Cabbage


by: Crystal @ Simply Playful Fare

This is an original recipe from, based on the traditional St. Patrick's Day favorite.


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serves: 8-10

1 (4 1/2-5 lbs) Corned Beef

2-3 bottles of Dry Hard Apple Cider (The dryer the better)


1 lb Baby Carrots

3 lbs Baby Red Potatoes

1 medium sized head of Cabbage

1 tablespoon Pickling Spice

3 tablespoons Beef Bouillon (We like the Better than Bouillon concentrate)

1/2 tablespoon fresh ground black pepper

Nutrition Facts
Corned Beef and Cabbage

Servings Per Recipe: 8

Amount per Serving

Calories: 575

  • Total Fat: 16.1 g
  •     Saturated Fat: 6.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 120.2 mg
  • Sodium: 2883.1 mg
  • Total Carbs: 39.4 g
  •     Dietary Fiber: 7.5 g
  •     Sugars: 9 g
  • Protein: 63.8 g

how is this calculated?

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1.  This is a recipe you really ought to start the night before. It’s much better that way. This recipe will be using a slow cooker. I strongly recommend using a six-quart slow cooker, at least if you are using a corned beef this size. Use one that is a little bigger than you think you’ll need.

2.  1.) The night before, place the carrots in a single layer on the bottom of the slow cooker. Place your corned beef on top of that. Surround your corned beef with the baby red potatoes.

3.  2.) Drop in the three tablespoons of beef bouillon, the tablespoon of pickling spice, the black pepper, and that little packet of seasoning the corned beef came with.

4.  3.) This is really the secret to this recipe. Back when I was student teaching, my supervising teacher told me to try using hard apple cider when cooking a corned beef. I tried it, I loved it. Pour the three bottles of cider over the whole thing.

5.  4.) Cover the corned beef with water at this point. For me, it usually ends up being about half hard cider and half water. No need to stir up or mix anything at this point. Cover this beast of a meal up and place it in your refrigerator overnight.

6.  5.) The next morning, we get cooking. This is one of the reasons I really love the slow cooker. It’s going to take care of the whole thing for you. I usually like to start my corned beef around 11-12 hours before I serve it. The long time may not be necessary, but I think you’ll find that the extra time really helps all the flavors come together. I will be starting this one at 6 am on St. Patrick’s Day. Also, make sure your slow cooker is on low.

7.  6.) Before crawling back in to bed for a couple hours, place some beers in the fridge. Yes, this step is necessary. Otherwise, you will find yourself drinking warms beer. If that’s your thing, go for it, but I will be drinking cold beer this day!

8.  7.) About 5 hours before eating, I toss in the cabbage. If you like your cabbage to have a little tooth to it put it in later. I love the liquid that the corned beef cooks in so much, that I like it to completely saturate my cabbage. I like it obliterated. I might even like the cabbage more than any other part of the meal. Also, I like to start enjoying beer at this point in the day. You could always savor a fine Irish whiskey, too.

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John G


this looks really good! Im going to try this

Amanda L


Great recipe. Thanks for sharing