Braised Corned Beef & Cabbage (Possible Cooker Pro Recipe)

Every St. Patrick's Day, corned beef and cabbage makes its way to the dinner table, but this braised version in the Ninja Foodi Possible Cooker Pro is so good you'll want to make it year-round.

Low and slow braising gives you incredibly tender beef surrounded by perfectly cooked vegetables, all soaking in the most savory, flavorful cooking liquid you've ever tasted.

One of the best parts of this recipe is that it works beautifully with both the point cut and the flat-cut brisket. After extensive testing with both cuts, I'll walk you through the differences so you can pick the right one for your table.

Whether this is your first time making corned beef and cabbage or you've been making it for years on St. Patricks Day, the Possible Cooker Pro makes the whole process incredibly simple. The vegetables cook right in that same savory braising liquid, and the result is a complete meal that the whole table will rave about.

Suggested Kitchen Tools for Braised Corned Beef & Cabbage

• Ninja Foodi Possible Cooker Pro
• Meat Thermometer
• Tongs
• Paper Towels
• Cutting Board and Sharp Knife

Ingredients & Substitutions

The ingredient list for this corned beef and cabbage recipe is refreshingly short and easy to find at any grocery store. Most of the seasoning you need comes right inside the package with the corned beef!

Corned Beef Brisket

Used in Recipe: A 3 to 3½ pound corned beef brisket, either point cut or flat cut, along with the seasoning packet included in the package.

What it Does: Corned beef is a beef brisket that has been cured in a salt brine with pickling spices, which gives it that signature tangy, savory flavor that makes this classic dish so irresistible. The fat on the brisket melts during braising, basting the meat and keeping it moist while infusing the cooking liquid with incredible flavor. That same seasoned braising liquid then cooks and flavors all the vegetables, making the whole pot taste like it was seasoned perfectly from the start.

Substitutions: This recipe is specifically designed for a corned beef brisket. If you're home-curing your own brisket and don't have a seasoning packet, the extra spices added in this recipe (mustard seeds, peppercorns, caraway, and bay leaves) will cover you. A regular beef brisket braised the same way will taste very different without the curing process.

Olive Oil

Used in Recipe: About 2 tablespoons for searing the brisket before braising.

What it Does: Hot oil in a preheated pot gives the surface of the corned beef a deep, golden-brown sear. That sear adds depth and extra flavor to the braising liquid right from the very first step, and it gives the fat cap on the flat cut a head start on rendering.

Substitutions: Any neutral cooking oil works here, including avocado oil, vegetable oil, or canola oil. Beef tallow is an especially great option if you have it, since it complements the flavor of brisket beautifully.

Extra Spices:

Used in Recipe: 1 teaspoon whole mustard seeds, 1 teaspoon whole peppercorns, 1 teaspoon caraway seeds, and 1 to 2 bay leaves, added in addition to the seasoning packet.

What it Does: These whole spices are toasted directly in the hot pot right after searing the meat. Toasting them activates their essential oils and releases far more flavor than adding them raw. They infuse the braising liquid with classic pickling spice character and add real depth beyond what the seasoning packet alone can provide. Don't skip the toasting step; it makes a noticeable difference in the final flavor.

Substitutions: If you're missing one of these spices, you can skip it without derailing the recipe. Coriander seeds are another nice addition if you want to expand the spice blend. If you're making your own corned beef from scratch and have no seasoning packet, simply use this spice combination on its own.

Water

Used in Recipe: 1½ cups of water as the braising liquid.

What it Does: Plain water creates the steam and liquid environment needed for braising. Because the corned beef is already packed with flavor from the curing process, water actually lets the flavor of the beef and spices shine through rather than competing with anything else. As the brisket braises, all of that savory flavor cooks right into the liquid, which then seasons the vegetables perfectly.

Substitutions: Beef broth or beef stock can be substituted for a slightly deeper liquid. Keep in mind that both options will add sodium, and corned beef is already well-seasoned, so water is all that's really needed here.

Green Cabbage

Used in Recipe: About 2 to 3 pounds of green cabbage, cut into quarters with the core removed.

What it Does: Cabbage is the quintessential partner to corned beef and soaks up all that wonderful cooking liquid as it braises. Cutting it into quarters rather than smaller wedges or thin wedges prevents it from turning mushy and keeps it holding its shape nicely through the cook time. Larger pieces also cook at a similar rate to the whole carrots and potatoes, which simplifies timing considerably.

Substitutions: Green cabbage is traditional for this recipe. Savoy cabbage works beautifully and has a slightly more tender texture. If you prefer softer cabbage, cut the quarters in half again. Red cabbage can technically be used but will significantly change the color of the braising liquid.

Carrots

Used in Recipe: About 1½ pounds of carrots, left whole with ends trimmed.

What it Does: Carrots add a natural sweetness that balances the savory, tangy flavor of the braising liquid. Leaving them whole rather than cutting them into coins means they take about the same amount of time to cook as the cabbage quarters and potatoes, so everything finishes together. The thickness of the carrot matters for cook time, not the length.

Substitutions: Baby carrots can be used, but they will cook faster so keep an eye on them.

Yukon Gold Potatoes

Used in Recipe: About 1½ to 2 pounds of Yukon Gold or baby gold potatoes, left whole and unpeeled.

What it Does: Potatoes round out this complete meal and absorb the flavorful braising liquid beautifully. Yukon Golds are the best choice here because they hold their shape through the braise without dissolving into the liquid the way russet potatoes tend to do. They also don't need to be peeled, which saves prep time and helps them hold together.

Substitutions: Baby gold potatoes, small red potatoes, or new potatoes all work well left whole. If using larger russet potatoes, cut them into large chunks with the skin on to help them hold together. Smaller potatoes will cook faster than larger whole ones.

Differences Between Flat Cut and Point Cut Corned Beef

Corned beef comes from the brisket, which is made up of two distinct muscles separated by a layer of fat. The flat cut (also called the first cut) is the leaner, more uniform slab of the two. It has a consistent thickness, slices beautifully, and looks picture-perfect on a plate. The point cut (also called the second cut or deckle) is thicker, fattier, and more irregularly shaped, with marbling running throughout the meat. That extra fat is where all the rich, beefy flavor lives, which is why many seasoned cooks swear by it despite its less photogenic appearance.

When it comes to choosing one over the other, it really comes down to what you're making and what you value most. If you're serving a classic St. Patrick's Day dinner with neat, sliceable portions alongside cabbage and potatoes, the flat cut is your best bet. It presents beautifully and is easier to carve. But if flavor is your top priority, or you're planning to shred the meat for sandwiches, hash, or tacos, the point cut wins every time. That fat renders down during cooking, keeping the meat incredibly moist and adding depth that the leaner flat cut simply can't match.

Both cuts do well with low-and-slow moist heat, but the point cut is far more forgiving if it cooks a little longer, since the fat protects it from drying out. The flat cut, being leaner, benefits most from careful temperature control and resting before slicing.

After testing both, I'll be honest: the point cut edged out the win for me, but just barely, purely because of that deeper, richer flavor from all that extra fat rendering down during the braise. That said, my husband Jeff is firmly Team Flat Cut and won't be swayed. He loves that cleaner, more steak-like texture and the way it slices so neatly.

When braising in the Ninja Possible Cooker Pro, both cuts come out tender and delicious, so you really can't go wrong either way.

How to Make Braised Corned Beef & Cabbage

This low prep and easy recipe is made in the Possible Cooker Pro using the braise function. Here is how to make it!

Prepare the Corned Beef & Vegetables

• Rinse the corned beef under running water and pat it dry with paper towels.
• Cut the cabbage into large wedges and remove the core. the smaller the cabbage pieces the quicker it will cook.
• Peel and cut the ends off of the carrots but leave them whole.
• Wash the potatoes, but don't peel or cut them unless they are large ones.

If you want to plan ahead, you can let the corned beef sit uncovered in the refrigerator overnight after rinsing to help dry the surface even further. The drier the surface, the better the sear.

Sear the Brisket

Set the Possible Cooker Pro to Sear/Sauté on High and let it preheat. Once the preheat indicator is about halfway, add 2 tablespoons of olive oil and let it heat up. You want that oil shimmering hot before the meat goes in.

Place the corned beef fat side down in the pot and sear for 3 to 5 minutes without moving it. You're looking for a deep golden-brown color on the fat cap. For the flat-cut brisket, that fat cap runs nice and even across the top. For the point cut, there's less fat on the surface, but it still benefits greatly from that sear. Don't worry if the very center doesn't brown perfectly. It won't make enough of a difference to fuss over.

Toast the Spices and Add the Liquid

Flip the corned beef so it's now fat side up. Right away, add 1 teaspoon of whole mustard seeds, 1 teaspoon of whole peppercorns, 1 teaspoon of caraway seeds, and 1 to 2 bay leaves directly to the pot around the meat. Let those spices toast in the hot oil for about a minute or two before adding anything else. Toasting the whole spices activates their essential oils and releases far more flavor than adding them raw. Then open the seasoning packet from the corned beef package and add that in as well.

Pour in 1½ cups of water. Put the lid on and set the Possible Cooker Pro to Braise. Set the time to 3 hours. Check a temperature after about 2 hours The goal is to add the vegetables when the meat hits around 205℉/96℃, which is when it's tender enough to benefit from company in the pot. The thickness of your brisket determines how long that takes, so go by temperature rather than the clock.

Add the Vegetables

Once the corned beef reaches an internal temperature of around 205℉/96℃, it's time to add the vegetables. For a thinner flat-cut brisket, that usually happens in about 2 hours. For a thicker point cut, it could take a bit longer.

Nestle the cabbage and carrots quarters into the braising liquid around the meat. Add the whole Yukon Gold potatoes.

Once the vegetables are in, lift the corned beef up and rest it on top of them. It doesn't need to be submerged in the liquid at this point because the steam that builds up will continue cooking the meat. Put the lid back on and continue braising for about 1 hour, or until the vegetables are as tender as you like them.

Rest the Meat and Finish the Vegetables

About 15 minutes before the vegetables are finished, remove the corned beef from the pot and set it aside to rest on a cutting board. Removing the meat at this point also gives you a clear view of how the vegetables are doing without it in the way.

Remove the cabbage as soon as it reaches the tenderness you like, since it can get mushy if left in too long. Let the potatoes and carrots continue in the braising liquid until they're perfectly fork-tender.

Slice the beef against the grain for the most tender sliced corned beef, and ladle some of that flavorful cooking liquid over everything on the plate if desired. Enjoy!

Variations and Cooking Options

Pressure Cooker Method: If you have the Ninja Foodi or Instant Pot with pressure cook and Air Crisp capabilities, definitely give this recipe a try. Everyone raves about it and makes it year after year!

Ninja Foodi Corned Beef & Cabbage

Smoked Corned Beef: If you want to try something different, and have a smoker, you won't be disappointed in this recipe!

Corned Beef in the Ninja Woodfire

Sous Vide Corned Beef

This one is perfect if you have the time (it takes 36 hours!) and can be done in any appliance with Sous Vide, including the Possible Cooker Pro. I find this method perfect for making incredibly tender and sliceable corned beef using the flat cut.

Slow Cooker Corned Beef

I didn't try the slow cooker function on the Possible Cooker Pro, but Lauren from the Tasty Travelers has a recipe if you want to give it try!

Storage & Reheating Instructions

How to Store Leftover Corned Beef and Cabbage

Leftover corned beef stores really well, and the flavors often deepen overnight making the next day's leftovers even better. Store the sliced corned beef with a little of the cooking liquid to keep it moist.

Refrigerator

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. Keep some of the braising liquid with the meat to prevent it from drying out.

Freezer

Let the corned beef and vegetables cool completely before freezing. The best practice is to refrigerate the leftovers overnight first, then transfer them to the freezer. Freezing warm food creates steam inside the container, which turns into ice crystals and can affect the texture of the meat.

Choose a container that's the right size for the amount you're freezing. Too much air space inside can decrease the quality of the meat over time. A vacuum sealer is the best option because it removes all the air entirely.

Frozen corned beef keeps well for up to 2 months. Store it with some of the braising liquid, and thaw overnight in the refrigerator before reheating.

How to Reheat Corned Beef and Cabbage

Possible Cooker Pro

Reheat corned beef using the Possible Cooker pro on slow cook. I use high slow cook for about 30 minutes for whole corned beef and low for sliced. If you are also reheating the veggies, use low slow cook so they don't become too soft. Reheat in the cooking liquid for the best outcome.

Oven

Place the corned beef in a covered baking dish with a splash of braising liquid and reheat at 325℉/163℃ for 20 to 30 minutes until warmed through. This method works especially well for larger pieces of leftover tender beef.

What to Serve With Braised Corned Beef & Cabbage

This recipe is truly a complete meal on its own with the tender beef, cabbage, carrots, and potatoes all cooked together in one pot. If you want to round out your St. Patrick's Day spread or add a little something extra to the table, here are some recipes to try!