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Corned Beef and Cabbage with Carrots and Roast Potatoes Recipe

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3.8 from 41 reviews

This classic Corned Beef and Cabbage recipe delivers tender, flavorful corned beef slow-cooked with aromatic spices, carrots, and sautéed cabbage. Perfectly paired with roasted red potatoes and a tangy horseradish sauce, this dish is a comforting and traditional feast, ideal for St. Patrick’s Day or any cozy family meal.

  • Total Time: 9 hours 20 minutes
  • Yield: 8 servings

Ingredients

Corned Beef and Brine

  • 4 pounds corned beef brisket (flat or point cut, with spice packet)
  • 2 tablespoons oil (for searing)
  • 1 & 1/2 cups beef broth (prepared from Better Than Bouillon Beef Base or similar)
  • 3 tablespoons whole grain mustard
  • 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
  • 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 teaspoon kosher salt
  • 1/2 cup butter (1 stick)

Sides and Garnish

  • 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
  • 1 batch Horseradish Sauce (for serving)
  • Parsley and/or chives (to garnish)

Instructions

  1. Heat and Sear: Heat a large 12-inch skillet over medium-high heat for at least 2 minutes. Drain the brine from the corned beef package and save the spice packet if included. Add 2 tablespoons of oil to the hot skillet. When shimmering, add the corned beef and sear for 2-4 minutes on one side until golden brown. Flip and sear the other side for another 2-3 minutes.
  2. Transfer to Crock Pot: Place the seared corned beef in your crock pot, fat side up. Don’t clean the skillet yet.
  3. Prepare Broth Mixture: In a measuring cup, combine 1 1/2 cups beef broth with 3 tablespoons whole grain mustard. Pour this into the skillet over medium-high heat, scraping up browned bits as the mixture bubbles. Pour this mixture over the corned beef in the crock pot.
  4. Add Aromatics and Spices: Add smashed garlic cloves, onion wedges, whole peppercorns, thyme sprigs, bay leaves, and the spice packet over the beef in the crock pot.
  5. First Slow Cook: Cover the crock pot and cook on low for 6-7 hours.
  6. Prepare and Add Carrots: Peel and quarter carrots. Add them on top of the beef in the crock pot. Cover and cook for another 1-2 hours.
  7. Sauté Cabbage: Slice the cabbage into large wedges. Melt 1/2 cup butter in a 12-inch skillet over medium-high heat. Add cabbage and salt, sautéing for about 10 minutes until slightly wilted but still firm.
  8. Add Cabbage to Crock Pot: Layer the sautéed cabbage on top of the carrots in the crock pot. Continue cooking on low for another 30-60 minutes until cabbage softens and absorbs flavor.
  9. Prepare Roasted Red Potatoes: Meanwhile, roast 2 pounds of red potatoes in the oven separately to avoid sogginess. Roast according to your preferred method until golden and crispy.
  10. Rest and Slice Beef: Remove corned beef to a cutting board, letting it rest for about 10 minutes. Slice against the grain.
  11. Assemble Platter: Use a slotted spoon to remove cabbage and carrots from crock pot and drain cabbage briefly. Arrange carrots, cabbage, sliced corned beef, and roasted potatoes on a serving platter. Garnish with chopped parsley and chives.
  12. Serve: Offer with homemade horseradish sauce and Irish soda bread for the perfect accompaniment.
  13. Alternative Oven Method: Sear meat in a large ovenproof Dutch oven. Add broth and mustard, scraping browned bits. Return beef, add aromatics and spices, cover, and roast at 300°F for 2 hours. Add carrots, cover, cook 1 hour. Add sautéed cabbage, cook 30-60 minutes more until beef reaches 200°F internal temperature.

Notes

  • Do not rinse the corned beef before cooking; just drain the brine.
  • The spice packet included with corned beef can be added directly to the crock pot or Dutch oven.
  • Potatoes should be roasted separately for best texture; avoid cooking them in the crock pot with other ingredients.
  • Resting the beef after cooking helps retain juices and improves slicing.
  • Using better beef broth enhances flavor, but store-bought broth works as well.
  • Adjust cooking time slightly based on size and type of corned beef brisket.
  • Serving with horseradish sauce and Irish soda bread rounds out this traditional meal.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 9 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Irish

Find it online: https://allyumcooks.com/corned-beef-and-cabbage-with-carrots-and-roast-potatoes-recipe/