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Irish Channel Corned Beef and Cabbage

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

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This classic Irish corned beef and cabbage is a quintessential heart-warming meal, perfect for a slow-cooked Sunday lunch or a celebratory St Patrick's Day dinner. By gently simmering the beef with aromatic onions and sweet carrots, the meat stays incredibly succulent while the cabbage soaks up all the savoury juices. It is a simple, dairy-free dish that requires minimal preparation, allowing the slow cooker to do all the hard work for you.

Ideal for busy households, this wholesome recipe provides a nutritious balance of protein and vegetables in one pot. The long, slow cooking process ensures the salt-cured beef becomes melt-in-the-mouth tender, making it a reliable favourite for those who love traditional home cooking. Serve thick slices of the beef alongside the soft vegetables for a truly comforting and filling meal.

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Ingredients for Irish Channel Corned Beef and Cabbage

  • 1.4kg corned beef

  • 1 onion, chopped

  • 350ml water

  • 1 400g can chicken broth

  • 4 carrots, chopped

  • 1 head cabbage, broken apart

How to make Irish Channel Corned Beef and Cabbage

Rinse the corned beef and cut off excess fat.

Place the onion on the bottom of the slow cooker.

Place the corned beef on top of the onion.

Add water, chicken broth, carrots and cabbage.

Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 16 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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