Description
This classic Corned Beef and Cabbage recipe serves up tender, flavorful corned beef slow-cooked with aromatic spices and vegetables. The dish is complemented by sautéed cabbage, roasted red potatoes, and a tangy horseradish sauce, making it a perfect hearty meal for gatherings or St. Patrick's Day celebrations.
Ingredients
Corned Beef and Spices
- 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, about 8-10 carrots)
- 1 large head green cabbage (sliced into wedges)
- 1 teaspoon kosher salt
Additional Ingredients
- 1/2 cup butter (1 stick)
- 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
- 1 batch Horseradish Sauce (for serving)
- Parsley and/or chives (to garnish)
Instructions
- Prepare and Sear the Corned Beef: Heat a large 12-inch skillet over medium-high heat for at least 2 minutes. Drain your corned beef package, reserving the spice packet if included. Add 2 tablespoons of oil to the skillet, then sear the corned beef for 2-4 minutes on one side until golden brown. Flip carefully and sear the other side for 2-3 minutes.
- Transfer to Slow Cooker: Place the seared corned beef fat side up into your crock pot. Do not clean the skillet yet.
- Make Broth Mixture: Combine 1 & 1/2 cups beef broth with 3 tablespoons whole grain mustard in a glass measuring cup. Pour this liquid into the same skillet and heat over medium-high, scraping up browned bits to incorporate flavor.
- Add Broth to Crock Pot: Pour the warmed broth and mustard mixture over the corned beef in the slow cooker.
- Add Aromatics and Spices: Smash garlic cloves, peel, and add them to the slow cooker. Add onion wedges, peppercorns, thyme sprigs, bay leaves, and sprinkle the spice packet over everything.
- Cook on Low: Cover and cook on low for about 6-7 hours.
- Prepare Carrots: Peel and quarter carrots; slice larger pieces lengthwise if needed.
- Add Carrots to Slow Cooker: Place carrots on top of the beef, cover, and cook for another 1-2 hours.
- Sauté Cabbage: Slice cabbage into large wedges. Melt butter in a large skillet over medium-high heat, add cabbage and kosher salt, and sauté, stirring occasionally, for about 10 minutes until slightly wilted.
- Add Cabbage to Slow Cooker: Place sautéed cabbage on top of the carrots, cover, and cook on low another 30-60 minutes until softened and infused with flavor.
- Roast Potatoes: Meanwhile, prepare roasted red potatoes in the oven separately, as crock pot potatoes may turn mushy.
- Serve: Use a slotted spoon to remove cabbage to drain slightly, then arrange carrots, cabbage, sliced rested corned beef (sliced against the grain), and roasted potatoes on a platter. Garnish with chopped parsley and chives.
- Accompaniments: Serve with homemade horseradish sauce and Irish soda bread for the perfect complement.
- Oven Alternative: Sear corned beef in an oven-safe Dutch oven, then add broth and mustard mixture, scraping browned bits. Add garlic, onion, peppercorns, thyme, bay leaves, and spice packet. Cover and roast at 300°F for 2 hours. Add carrots, cook 1 hour more, then add sautéed cabbage and cook another 30-60 minutes until beef reaches 200°F internally.
Notes
- Do not rinse corned beef to preserve flavor.
- Always save and use the spice packet included with corned beef for best seasoning.
- Use Better Than Bouillon Beef Base or equivalent for rich broth flavor.
- Potatoes should be roasted separately to avoid mushy texture.
- Let corned beef rest after cooking for juicier slices.
- Serve with horseradish sauce and Irish soda bread for a traditional and balanced meal.
- If using oven method, monitor internal temperature to reach 200°F for perfect tenderness.
