Description
This comforting Corned Beef and Cabbage recipe delivers tender, flavorful meat slow-cooked with aromatic spices, accompanied by perfectly sautéed cabbage and carrots. Enhanced with roasted red potatoes and a zesty horseradish sauce, this classic dish is ideal for family gatherings or St. Patrick’s Day celebrations.
Ingredients
Scale
Meat and Broth
- 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
Aromatics and Seasonings
- 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
Other Ingredients
- 1/2 cup butter (1 stick)
- 1 teaspoon kosher salt
- 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 Beef: Heat a large 12-inch skillet over medium-high heat. Drain the brine from the corned beef (no need to rinse), and use the provided spice packet. Add oil to the hot skillet, swirling to coat. Sear the beef for 2-4 minutes per side until golden brown. Transfer to the slow cooker, fat side up.
- Deglaze and Add Flavor: Mix beef broth and mustard in a measuring cup. Pour into the skillet, scraping up browned bits. Pour this flavorful mixture over the beef in the slow cooker.
- Add Aromatics and Begin Cooking: Smash garlic, slice onion into wedges, and add both to the slow cooker along with peppercorns, thyme, bay leaves, and the spice packet contents. Cover and cook on low for 6-7 hours.
- Add Carrots: Peel and quarter the carrots, or cut into rustic pieces as preferred. Add on top of the beef in the slow cooker. Replace lid and cook for an additional 1-2 hours.
- Prepare the Cabbage: Halve the cabbage, remove the core, and slice into wedges. Melt butter in a large skillet over medium-high heat, then add all the cabbage and sprinkle with salt. Saute for about 10 minutes until slightly wilted but not fully tender.
- Add Cabbage to Slow Cooker: Place the sautéed cabbage on top of the carrots in the slow cooker and continue cooking on low for another 30-60 minutes, until softened and flavorful.
- Prepare Roasted Red Potatoes: While the slow cooker finishes, prepare a batch of roasted red potatoes in the oven according to your preferred recipe, using 2 pounds of red potatoes.
- Rest and Slice Beef: Arrange corned beef, drained cabbage, and carrots on a platter. Let beef rest before slicing against the grain.
- Serve: Add roasted potatoes and garnish with parsley and chives. Serve with homemade horseradish sauce and Irish soda bread if desired.
- Alternative Oven Method: Sear corned beef in a Dutch oven, remove, then deglaze with broth and mustard. Return meat to pot with aromatics, cover, and roast at 300°F for 2 hours. Add carrots, roast an additional hour, then add sautéed cabbage and roast 30–60 minutes until beef is fork-tender (200°F internal temp).
Notes
- Do not rinse corned beef after removing from the brine to preserve flavor.
- Using the spice packet included with the corned beef enhances the authentic taste.
- Sautéing the cabbage before slow cooking preserves texture and adds depth of flavor.
- Beef internal temperature should reach about 200°F for fork-tender meat when using the oven method.
- Roasted red potatoes and horseradish sauce complement the dish perfectly, but can be substituted or omitted according to preference.
- Irish Soda Bread is optional but traditional for serving alongside.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
