Description
This classic Corned Beef and Cabbage recipe features tender, slow-cooked corned beef brisket infused with traditional spices, accompanied by perfectly cooked carrots and sautéed cabbage. Served alongside roasted red potatoes and a tangy horseradish sauce, this hearty Irish-inspired dish is perfect for a comforting family meal or St. Patrick’s Day celebration.
Ingredients
Scale
Corned Beef and Broth
- 4 pounds corned beef brisket (flat or point cut), with spice packet
- 2 tablespoons oil (for searing)
- 1 & 1/2 cups beef broth
- 3 tablespoons whole grain mustard
- 15-20 whole peppercorns or fresh cracked pepper, to taste
- 8-10 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 6 cloves garlic, smashed and left whole
- 1 large onion, sliced into wedges
Vegetables and Butter
- 2 pounds carrots, peeled and quartered (8-10 carrots)
- 1 large head green cabbage, sliced into wedges
- 1/2 cup butter (1 stick)
- 1 teaspoon kosher salt
Sides and Garnish
- 1 batch Roasted Red Potatoes (using 2 pounds red potatoes)
- 1 batch Horseradish Sauce (for serving)
- Parsley and/or chives, to garnish
- Irish Soda Bread (optional, for serving)
Instructions
- Sear the Corned Beef: Heat a large 12-inch skillet over medium-high heat. Drain the brine from the corned beef (no rinsing needed). Add oil to the hot skillet and swirl to coat. Sear the beef for 2-4 minutes per side until a golden-brown crust forms. Transfer the beef to a slow cooker, fat side up.
- Prepare Mustard Broth: In a measuring cup, combine the beef broth and whole grain mustard. Pour the mixture into the skillet used for searing, scraping to lift all the browned bits for extra flavor. Pour this over the beef in the slow cooker.
- Add Aromatics: Add smashed garlic cloves, onion wedges, peppercorns, thyme, bay leaves, and the spice packet contents into the slow cooker with the beef. Cover and cook on low for 6 to 7 hours.
- Add Carrots: Peel and quarter the carrots or cut them into rustic pieces. Place them on top of the beef in the slow cooker. Cover and cook for an additional 1 to 2 hours until the carrots are tender.
- Sauté Cabbage: Halve the cabbage, remove the core, and slice into wedges. Melt butter in a large skillet over medium-high heat. Add the cabbage and sprinkle with kosher salt. Sauté for about 10 minutes until the cabbage is slightly wilted but still retains some bite.
- Add Cabbage to Slow Cooker: Layer the sautéed cabbage on top of the carrots in the slow cooker. Continue cooking on low for another 30 to 60 minutes until the cabbage is tender and flavorful.
- Roast Potatoes: While the slow cooker finishes, roast 2 pounds of red potatoes in the oven according to your preferred recipe until golden and crisp.
- Rest and Slice Beef: Remove the corned beef from the slow cooker and let it rest for a few minutes. Slice it against the grain for tender slices.
- Serve: Arrange the sliced corned beef on a serving platter with the cooked cabbage and carrots. Add the roasted red potatoes alongside. Garnish with fresh parsley and chives. Serve with horseradish sauce and Irish soda bread if desired.
Notes
- Using a slow cooker provides tender, flavorful meat with minimal hands-on time.
- Searing the beef before slow cooking enhances flavor and texture.
- Do not rinse the corned beef before cooking to retain seasoning.
- Adjust cooking times based on your slow cooker’s heat settings and size of brisket.
- Sautéing the cabbage before adding it to the slow cooker preserves some texture and flavor.
- Resting the meat before slicing ensures juicier servings.
- If roasting in the oven, use a Dutch oven and cook at 300°F as an alternative method.
