Description
A classic Corned Beef and Cabbage recipe perfect for a comforting, hearty meal. This recipe features slow-cooked corned beef with savory aromatics, tender carrots, sautéed cabbage, and accompanied by roasted red potatoes. Finished with fresh herbs and served alongside homemade Horseradish Sauce and optional Irish Soda Bread, it’s a deliciously traditional dish with a simple preparation.
Ingredients
Scale
Corned Beef and Aromatics
- 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
For Sautéing
- 1/2 cup butter (1 stick)
- 1 teaspoon kosher salt
Additional Sides 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 (no need to rinse), and if your corned beef came with a spice packet, set it aside. Add oil to the hot skillet, swirling to coat. Sear the beef for 2-4 minutes on each side until golden brown. Transfer the seared corned beef to the slow cooker, placing it fat side up.
- Deglaze the Pan: Mix beef broth and whole grain mustard in a measuring cup. Pour the mixture into the skillet and scrape up all the browned bits from the bottom to capture the rich flavor. Pour this deglazed mixture over the beef in the slow cooker.
- Add Aromatics & Spices: Add smashed garlic cloves, onion wedges, peppercorns, thyme sprigs (or dried thyme), bay leaves, and the spice packet contents to the slow cooker. Cover and cook on low for 6 to 7 hours to let the flavors meld and the beef tenderize.
- Prepare and Add Carrots: Peel and quarter the carrots, or cut them into rustic chunks as you prefer. Add them on top of the beef in the slow cooker. Replace the lid and cook for an additional 1 to 2 hours until the carrots are tender.
- Sauté the Cabbage: Halve the cabbage, remove the core, and slice into wedges. In a large skillet, melt butter 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 & Finish Cooking: Add the sautéed cabbage on top of the cooked carrots in the slow cooker. Continue cooking on low for another 30 to 60 minutes until the cabbage softens and absorbs the flavorful broth.
- Roast Red Potatoes: While the slow cooker finishes, prepare a batch of roasted red potatoes using 2 pounds of red potatoes according to your preferred recipe. Typically, roast at 400°F for about 35-45 minutes, tossing halfway, until golden and crispy.
- Serve: Arrange the corned beef on a large platter, removing excess liquid and letting it rest for a few minutes before slicing against the grain. Serve alongside the drained cabbage and carrots. Add the roasted red potatoes to the platter. Garnish with chopped parsley and/or chives. Serve with homemade Horseradish Sauce and Irish Soda Bread if desired.
- Oven Method (Alternative): If slow cooking is unavailable, sear the corned beef in a Dutch oven. Remove the beef and deglaze the pot with broth and mustard. Return the meat to the pot with aromatics, cover, and roast in a 300°F oven for 2 hours. Add carrots and roast an additional hour. Then add sautéed cabbage and roast 30 to 60 minutes more until beef reaches an internal temperature of 200°F and is fork-tender.
Notes
- Do not rinse the corned beef before cooking as it removes flavor and spices.
- Slow cooking on low produces tender, flavorful meat better than high heat.
- Sautéing the cabbage before adding to the slow cooker adds complexity and prevents mushiness.
- Rest the meat before slicing to retain juices and improve tenderness.
- The spice packet often included with corned beef can be added to boost flavor but taste before adding extra salt.
- Adjust cooking times depending on slow cooker model and brisket size for perfect tenderness.
- Irish Soda Bread makes a great accompaniment for a traditional Irish meal experience.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
