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Best Recipe for Corned Beef and Cabbage Recipe

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4 from 42 reviews

This classic Corned Beef and Cabbage recipe offers tender, flavorful corned beef slow-cooked to perfection with aromatic spices, carrots, and buttery sautéed cabbage. Served alongside roasted red potatoes and homemade horseradish sauce, it makes for a hearty and traditional Irish-American meal perfect for St. Patrick’s Day or any comforting dinner.

  • Total Time: 9 hours 30 minutes
  • Yield: 8 servings

Ingredients

Corned Beef Brisket

  • 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
  • spice packet from corned beef*

Vegetables

  • 2 pounds carrots (peeled and quartered, about 8-10 carrots)
  • 1 large head green cabbage (sliced into wedges)
  • 1/2 cup butter (1 stick)
  • 1 teaspoon kosher salt

Sides and Garnish

  • 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
  • 1 batch Horseradish Sauce (for serving)
  • parsley (chopped, to garnish)
  • chives (chopped, to garnish)

Instructions

  1. Heat and Prepare Skillet: Preheat a large 12-inch skillet over medium-high heat for at least 2 minutes to get a good searing temperature.
  2. Drain Corned Beef and Sear: Remove corned beef from its package and drain the brine—no need to rinse. If included, keep the spice packet. Add 2 tablespoons oil to the hot skillet, then sear the corned beef for 2-4 minutes on one side until golden brown, then flip and sear for another 2-3 minutes on the other side.
  3. Transfer to Crock Pot: Place the seared corned beef in the crock pot fat side up, but keep the skillet for the next step.
  4. Make Mustard Broth: In a measuring cup, combine 1 1/2 cups beef broth with 3 tablespoons whole grain mustard.
  5. Deglaze Skillet and Add to Crock Pot: Pour the mustard broth mixture into the hot skillet and scrape up browned bits over medium-high heat to incorporate flavor. Pour this liquid over the beef in the crock pot.
  6. Add Aromatics and Spices: Add smashed garlic cloves, sliced onion wedges, peppercorns, fresh thyme sprigs, bay leaves, and the spice packet to the crock pot, ensuring the ingredients are submerged in liquid.
  7. Slow Cook Beef: Cover and cook on low for 6-7 hours until beef is tender.
  8. Prepare Carrots: Peel carrots and cut into thirds; slice big pieces in half lengthwise.
  9. Add Carrots and Continue Cooking: Place carrots on top of the beef, cover, and cook an additional 1-2 hours until carrots are tender.
  10. Sauté Cabbage: Slice cabbage into wedges after removing the stem. Melt butter in a large skillet over medium-high heat, add cabbage, sprinkle with kosher salt, and sauté for about 10 minutes until slightly wilted but still firm.
  11. Add Sautéed Cabbage and Finish Cooking: Layer the sautéed cabbage on top of carrots in the crock pot and cook on low for another 30-60 minutes until cabbage softens and absorbs flavors.
  12. Prepare Roasted Red Potatoes: While cabbage cooks, roast 2 pounds of red potatoes in the oven (recipe separate). Potatoes should not be put in the crock pot to avoid becoming mushy.
  13. Serve Platter Assembly: Use a slotted spoon to remove cabbage to drain, place carrots on the platter, add drained cabbage next to carrots, and rest the corned beef on a cutting board for 10 minutes. Slice against the grain, then arrange beef on the platter. Discard or leave behind onions, garlic, herb stems, and bay leaves. Add roasted potatoes to the platter and garnish with chopped parsley and chives.
  14. Serve with Horseradish and Bread: Offer homemade horseradish sauce and Irish soda bread alongside for an authentic meal experience.
  15. Oven Alternative Cooking: For oven method, sear the meat in a Dutch oven, deglaze with broth and mustard, add aromatics and spices, cover and roast at 300°F for 2 hours. Add carrots, cook 1 hour longer, then add sautéed cabbage and cook 30-60 minutes until meat reaches 200°F internal temperature.

Notes

  • Do not rinse the corned beef—this preserves flavor and moisture.
  • Searing the beef before slow cooking adds depth of flavor through caramelization.
  • Use the spice packet that comes with the corned beef for authentic seasoning.
  • Adding the mustard to the broth adds tang and complexity to the cooking liquid.
  • Carrots add sweetness and texture; add them later to avoid overcooking.
  • Sautéing cabbage in butter before slow cooking enhances flavor and prevents mushiness.
  • Roast potatoes separately rather than cooking in the crock pot to avoid soggy texture.
  • Resting the meat before slicing ensures juices redistribute for moist slices.
  • Serving components separately on a platter makes for a traditional and visually appealing presentation.
  • Homemade horseradish sauce and Irish soda bread complement the dish perfectly and are highly recommended.
  • Oven roasting method is a viable alternative if crock pot is unavailable.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 9 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Irish-American

Find it online: https://allyumcooks.com/best-recipe-for-corned-beef-and-cabbage-recipe/