Description
This classic Corned Beef and Cabbage recipe features tender, flavorful corned beef brisket slow-cooked with aromatic spices, garlic, and onions, layered with tender carrots and sautéed cabbage. Served alongside roasted red potatoes and a zesty horseradish sauce, this hearty Irish-inspired meal is perfect for family dinners or St. Patrick’s Day celebrations.
Ingredients
Scale
Corned Beef and Seasonings
- 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
- 6 cloves garlic, smashed and left whole
- 1 large onion, sliced into wedges
- 15-20 whole peppercorns or fresh cracked pepper, to taste
- 8-10 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
Vegetables
- 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
Side Dishes and Garnishes
- 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
- 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 without rinsing it, then add 2 tablespoons of oil to the hot skillet. Using the spice packet that came with the beef, sear the brisket on each side for 2-4 minutes until a golden brown crust forms. Transfer the meat fat side up to the slow cooker.
- Deglaze the Pan: In a measuring cup, combine 1 1/2 cups of beef broth with 3 tablespoons of whole grain mustard. Pour this mixture into the skillet to scrape up all browned bits, then pour the flavorful liquid over the beef in the slow cooker.
- Add Aromatics & Spices: Add 6 smashed whole garlic cloves, 1 sliced large onion, 15-20 peppercorns, 8-10 sprigs of fresh thyme or 1 teaspoon dried thyme, 2 bay leaves, and the contents of the spice packet to the slow cooker. Cover and cook on low heat for 6-7 hours, allowing the flavors to meld and the beef to tenderize.
- Prepare and Add Carrots: Peel and quarter 2 pounds of carrots (or cut into rustic pieces if preferred). Layer the prepared carrots over the beef in the slow cooker, then replace the lid and continue cooking on low for an additional 1-2 hours until carrots are tender.
- Sauté the Cabbage: Halve 1 large head of green cabbage, remove the core, and slice into wedges. Melt 1/2 cup (1 stick) of butter in a large skillet over medium-high heat. Add the cabbage along with 1 teaspoon kosher salt, and sauté for about 10 minutes until the cabbage is slightly wilted but still retains some texture.
- Add Cabbage & Finish Cooking: Place the sautéed cabbage on top of the carrots in the slow cooker. Continue cooking on low for an additional 30-60 minutes, until the cabbage is softened and infused with the corned beef flavors.
- Roast Red Potatoes: While the slow cooker finishes, prepare 2 pounds of red potatoes according to your preferred roasted potato recipe in the oven. Roast until crisp outside and tender inside.
- Serve: Remove the beef and vegetables from the slow cooker. Let the corned beef rest before slicing thinly against the grain. Arrange the beef, cabbage, and carrots on a serving platter. Add the roasted red potatoes, garnish with fresh parsley or chives, and serve with homemade horseradish sauce. Optionally, serve Irish Soda Bread on the side for a complete meal.
- Oven Method (Alternative): To prepare using the oven, sear the corned beef in a Dutch oven then remove it. Deglaze the pot with beef broth and mustard. Return the meat to the pot with garlic, onion, spices, and cover. Roast at 300°F for 2 hours. Add carrots and roast for another hour, then add sautéed cabbage and roast an additional 30-60 minutes until the beef is fork-tender with an internal temperature of 200°F.
Notes
- Use the spice packet included with the corned beef for the best flavor unless you prefer a different blend.
- Searing the meat before slow cooking adds a depth of flavor and a pleasing crust.
- Do not rinse the corned beef to preserve seasoning and flavor.
- The slow cooker method is convenient and yields tender, flavorful results with minimal hands-on time.
- Sautéing the cabbage preserves its texture and prevents it from becoming too mushy during slow cooking.
- If you prefer, you can skip the roasting of potatoes and serve boiled or mashed potatoes instead.
- Resting the beef before slicing ensures juicy, tender slices.
- The oven method is a great alternative if you don’t have a slow cooker.
