Corned Beef and Cabbage (Printable Version)
Mouthwatering slow-cooked brisket with cabbage and veggies, served with homemade horseradish sauce for the perfect Irish feast.
# Ingredients:
→ For the Corned Beef
01 -
4 pounds corned beef brisket (flat or point cut), with spice packet
02 -
2 tablespoons oil for searing
03 -
1½ cups beef broth
04 -
3 tablespoons whole grain mustard
05 -
6 cloves garlic, smashed and left whole
06 -
1 large onion, sliced into wedges
07 -
15-20 whole peppercorns
08 -
8-10 sprigs fresh thyme or 1 teaspoon dried thyme
09 -
2 bay leaves
→ For the Vegetables
10 -
2 pounds carrots, peeled and quartered
11 -
1 large head green cabbage, sliced into wedges
12 -
½ cup butter
13 -
1 teaspoon kosher salt
14 -
2 pounds red potatoes
→ For Serving
15 -
Fresh parsley and/or chives, chopped
16 -
Horseradish sauce
# Steps:
01 -
Heat a large 12-inch skillet over medium-high heat for at least 2 minutes. Open the package of corned beef and drain the brine. There is no need to rinse the meat. Save any included spice packet.
02 -
Add oil to the hot skillet until it shimmers. Add the drained corned beef and sear for 2-4 minutes on each side until golden brown, flipping carefully with tongs.
03 -
Transfer the seared corned beef to the slow cooker, fat side up. In the same skillet, combine beef broth with whole grain mustard. Bring to a bubble while scraping up the browned bits from the pan. Pour this mixture over the corned beef.
04 -
Add the smashed garlic cloves, onion wedges, peppercorns, thyme, and bay leaves to the slow cooker, tucking them into the liquid. Sprinkle the reserved spice packet over everything.
05 -
Cover with the lid and cook on low for 6-7 hours.
06 -
Prepare the carrots by peeling and cutting them into thirds, slicing larger segments in half lengthwise. Add the carrots on top of the beef, cover again and cook for another 1-2 hours.
07 -
Slice the cabbage in half, remove the stem, and cut into large wedges. Melt butter in a 12-inch skillet over medium-high heat. Add all the cabbage and sprinkle with kosher salt. Sauté for about 10 minutes until slightly wilted but still firm.
08 -
Add the sautéed cabbage on top of the carrots in the slow cooker. Continue cooking on low for another 30-60 minutes, until the cabbage is softened and has absorbed the corned beef flavor.
09 -
While the cabbage cooks, roast the red potatoes in the oven separately for best texture and flavor.
10 -
Remove the corned beef to a cutting board and let rest for about 10 minutes. Slice against the grain into serving portions.
11 -
Arrange the components on a large platter: drained cabbage, carrots, sliced corned beef, and roasted potatoes. Garnish with chopped parsley and chives.
12 -
Serve with homemade horseradish sauce on the side.
# Notes:
01 -
For oven preparation instead of slow cooker: Sear the meat in a large oven-going dutch oven. Add liquids and aromatics, then cover and roast at 150°C (300°F) for about 2 hours. Add carrots and cook 1 hour more, then add sautéed cabbage for the final 30-60 minutes until meat registers 93°C (200°F).
02 -
If your corned beef doesn't include a spice packet, you can create your own with bay leaves, coriander, peppercorns, mustard seeds, anise, crushed red pepper, dill seeds, and fennel seeds. A small pinch of cloves can also enhance the flavor.
03 -
For best results, use beef base (like Better Than Bouillon) mixed with water instead of pre-made broth.