Description
This classic Corned Beef and Cabbage recipe delivers tender, flavorful meat slow-cooked to perfection alongside sweet carrots and sautéed cabbage, complemented by roasted red potatoes and a tangy horseradish sauce. Perfect for a hearty family meal or celebration, this traditional Irish dish features a delicious balance of savory spices and fresh herbs that infuse every bite.
Ingredients
Scale
Corned Beef
- 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
- 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
- 1/2 cup butter (1 stick)
Sides & Garnish
- 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
- 1 batch Horseradish Sauce (for serving)
- Parsley and/or chives (to garnish)
Instructions
- Heat the Skillet: Heat a large 12-inch skillet over medium-high heat for at least 2 minutes to prepare for searing.
- Prepare and Sear Corned Beef: Drain the brine from the corned beef (no rinsing required). Add 2 tablespoons of oil to the hot skillet until shimmering, then sear the corned beef for 2-4 minutes on one side until golden, flip and sear the other side for 2-3 minutes.
- Transfer to Crock Pot: Place the seared corned beef in a crock pot, fat side up, while keeping the skillet for deglazing.
- Make Mustard Broth: In a measuring cup, combine 1.5 cups beef broth with 3 tablespoons whole grain mustard.
- Deglaze Skillet: Pour the mustard broth into the skillet, heat to medium-high, scraping brown bits off the pan, then pour this mixture over the beef in the crock pot.
- Add Aromatics and Spices: Add smashed garlic cloves, onion wedges, peppercorns, thyme, bay leaves, and the spice packet from the corned beef into the crock pot.
- Slow Cook: Cover and cook on low for 6-7 hours until beef is tender.
- Prepare Carrots: Peel and cut carrots into thirds (halving large pieces) and add on top of the beef, then cover and cook for an additional 1-2 hours.
- Sauté Cabbage: Slice cabbage into wedges. Melt butter in a 12-inch skillet over medium-high heat, add the cabbage and kosher salt, then sauté for about 10 minutes until slightly wilted but not fully tender.
- Add Cabbage to Crock Pot: Place sautéed cabbage atop the carrots in the crock pot, cover and cook on low for another 30-60 minutes until softened and infused with corned beef flavor.
- Roast Potatoes: While cooking, prepare roasted red potatoes in the oven until golden; do not add potatoes to the crock pot as they will become mushy.
- Rest and Slice Corned Beef: Remove corned beef from crock pot and let rest on a cutting board for 10 minutes, then slice against the grain.
- Serve Ingredients: Arrange sliced corned beef, carrots, cabbage (drained slightly), and roasted potatoes on a large platter, garnished with chopped parsley and chives. Leave broth, onions, garlic, and herbs behind in the crock pot.
- Serve with Sauce and Bread: Accompany with homemade horseradish sauce and Irish soda bread for a complete meal.
Notes
- Do not rinse corned beef after draining the brine; this helps retain flavor.
- If your corned beef does not come with a spice packet, use the spices mixed in the brine.
- Searing the beef before slow cooking enhances flavor and improves texture.
- Cooking times may vary based on crock pot model and meat thickness; ensure beef is tender before proceeding to next steps.
- Roasting potatoes separately avoids mushy texture from slow cooking in the crock pot.
- To enhance flavor, serve with homemade horseradish sauce and Irish soda bread.
- Resting the meat after cooking allows juices to redistribute for optimum tenderness.
