Corned Beef and Cabbage

Yes, cook the corned beef and vegetables completely, cool, and refrigerate in separate airtight containers for up to 4 days. Slice the beef and rewarm gently in the reserved broth over medium heat for 8–10 minutes until warmed through. Add vegetables in the last 2–3 minutes.

Freeze sliced corned beef and the reserved broth together in a freezer-safe container for up to 2 months (vegetables do not freeze well and will become mushy). Thaw overnight in the refrigerator and reheat in the broth over medium heat for 12–15 minutes, stirring occasionally.

The initial boil and drain (step 2) removes a lot of salt. If you still find it too salty, use 8 cups of fresh unsalted broth instead of the brine-soaking water, and add only the spice packet and aromatics. You can also taste the broth as it simmers and adjust salt to your preference.

Yes. Boil and rinse the brisket as in steps 1–2. Place in a slow cooker with fresh water or broth, spice packet, and aromatics. Cook on low for 6–8 hours or high for 3–4 hours. Add potatoes and carrots in the last hour, and cabbage in the last 20 minutes on high.

Irish soda bread, boiled new potatoes, and a simple green salad are traditional. Horseradish sauce and Dijon mustard are essential condiments for serving alongside. Some families add a Guinness or Irish beer to complete the meal.

Store sliced corned beef and vegetables separately in airtight containers in the refrigerator for up to 4 days. Reheat beef gently in reserved broth over medium heat for 8–10 minutes; reheat vegetables separately in the microwave or stovetop. Do not overheat or the meat will toughen. Leftovers are excellent in sandwiches the next day.