Corned Beef and Cabbage
A traditional Irish-American dish that combines tender corned beef with flavorful cabbage and carrots, slow-cooked to perfection.
Ingredients
For the Corned Beef
- 4 pounds corned beef brisket (flat or point cut, with spice packet*) Select a marbled cut for tenderness.
- 2 tablespoons oil For searing.
- 1.5 cups beef broth High-quality broth enhances flavor.
- 3 tablespoons whole grain mustard
- 6 cloves garlic Smashed and left whole.
- 1 large onion Sliced into wedges.
- 15-20 pieces whole peppercorns Or fresh cracked pepper to taste.
- 8-10 sprigs fresh thyme Or 1 teaspoon dried thyme.
- 2 leaves bay leaves
- 2 pounds carrots Peeled and quartered (8-10 carrots).
- 0.5 cup butter (1 stick).
- 1 large head green cabbage Sliced into wedges.
- 1 teaspoon kosher salt
- 1 batch Roasted Red Potatoes (2 pounds red potatoes needed).
- 1 batch Horseradish Sauce For serving.
- to taste parsley and/or chives To garnish.
Instructions
Preparation
- Heat a large 12-inch skillet over medium-high heat for at least 2 minutes.
- Open your package of corned beef and drain the brine into the sink without rinsing.
- Add 2 tablespoons of oil to the hot skillet, then add the drained corned beef. Sear for 2-4 minutes on one side until golden brown, then flip and sear the other side for another 2-3 minutes.
- Place the seared corned beef in your crock pot, fat side up.
- In a glass measuring cup, combine 1.5 cups of beef broth with 3 tablespoons of whole grain mustard, then pour over the beef in the crock pot.
- Add garlic, onion, peppercorns, thyme, bay leaves, and spice packet over the beef.
- Cover and cook on low for 6-7 hours.
- Prepare the carrots by slicing into thirds and adding them on top of the beef. Cover and cook for another 1-2 hours.
- Prepare the cabbage by slicing into wedges and sautéing in melted butter with kosher salt for about 10 minutes until slightly wilted.
- Add the cabbage on top of the carrots and continue cooking on low for another 30-60 minutes until softened.
Serving
- Serve corned beef on a large platter with all components presented separately.
- Garnish with parsley and chives, and serve with horseradish sauce and Irish soda bread.
Notes
Store leftovers in airtight containers for 3-4 days. Gently reheat corned beef with a splash of broth for juiciness.