Description

This classic Corned Beef and Cabbage recipe features tender, slow-cooked corned beef brisket accompanied by hearty vegetables such as cabbage, carrots, and waxy potatoes. Slowly simmered in flavorful beef broth with pickling spices, this comforting dish is perfect for family dinners or celebrations like St. Patrick’s Day. Serve with mustard on the side for a tangy finish.

Ingredients

Scale

Corned Beef and Vegetables

3-4 lb brisket corned beef
1 medium head of cabbage, chopped into bite-sized pieces
4 medium carrots, chopped into bite-sized pieces
4 medium waxy potatoes (like Yukon Gold), chopped into bite-sized pieces

Broth and Seasoning

4 cups low-sodium beef broth
1 tablespoon pickling spice

Serving

Mustard (for serving)

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Instructions

Prepare Ingredients: Rinse the corned beef thoroughly under cold water to remove excess salt and surface brine. Chop the cabbage, carrots, and potatoes into bite-sized pieces to ensure even cooking.
Layer in Cooker: Place the corned beef brisket at the bottom of a slow cooker or large pot. On top of the brisket, layer the potatoes first, followed by the carrots, and place the chopped cabbage on the very top.
Add Broth and Spice: Pour the low-sodium beef broth over the layered ingredients until it covers them halfway. Sprinkle the tablespoon of pickling spice evenly across the top to infuse the dish with aromatic flavor.
Cook Slowly: For the slow cooker method, cover and cook on low heat for 8 to 10 hours until the corned beef is fork-tender and the vegetables are fully cooked. Alternatively, simmer in a covered pot on the stovetop over low heat for about 3 hours, checking occasionally for tenderness.
Rest and Serve: Remove the corned beef from the cooker and let it rest for 10 minutes to retain juices. Slice the brisket against the grain into thin slices. Serve immediately with the cooked vegetables and mustard on the side for dipping.

Notes

Rinsing the corned beef reduces saltiness and brine flavor for a balanced taste.
Layer vegetables so that those needing longer cooking (potatoes) are closer to the heat source than delicate cabbage.
Adjust pickling spice quantity to personal taste preference or exclude if using pre-seasoned corned beef.
Allowing the meat to rest before slicing helps keep it tender and juicy.
This dish can easily be doubled for larger gatherings.