The Best Recipe for Corned Beef and Cabbage
As the wind begins to whisper through the trees and the days grow shorter, there’s nothing that warms the heart quite like a hearty plate of corned beef and cabbage simmering away in the kitchen. It’s a dish that carries memories of family gatherings and festive celebrations, filling the home with the irresistible aroma of savory beef, tender cabbage, and aromatic herbs. This comforting meal is not just a feast for the taste buds; it’s a hug in a bowl, calling back to those cherished moments spent around the table. If you’re on the hunt for the best recipe for corned beef and cabbage, look no further!
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Cozy and hearty dish that brings together the best flavors of traditional Irish cooking.
- Simmered to perfection in a crock pot, making it a perfect easy weeknight dinner or special occasion meal.
- Budding flavors from fresh garlic, thyme, and peppercorns meld seamlessly with the corned beef for a mouthwatering result.
- The vibrant mix of tender vegetables – carrots and cabbage – adds a colorful touch as well as nutrition.
- Ideal for serving guests or enjoying with family, this crowd-pleaser will leave everyone wanting more!
What You’ll Need
Gather These Simple Ingredients:
- 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 (or fresh cracked pepper to taste)
- 8-10 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 pounds carrots (peeled and quartered (8-10 carrots))
- 1/2 cup butter (1 stick)
- 1 large head green cabbage (sliced into wedges)
- 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)
Step-by-Step Instructions
Let’s Make It Together:
Begin by heating a large 12-inch skillet over medium-high heat for at least 2 minutes. Open your corned beef package, and drain the brine into the sink (no need to rinse the beef). You may find a spice packet included—save that for later!
Add 2 tablespoons of oil to the hot skillet. It should shimmer immediately! Swirl to coat, then sear the drained corned beef for 2-4 minutes on one side until it’s beautifully golden brown. Using tongs, carefully flip the beef and sear the other side for another 2-3 minutes.
Transfer the beautifully seared corned beef to your crock pot, fat side up. Don’t rush to clean the skillet just yet!
In a glass measuring cup, combine 1 & 1/2 cups of beef broth with 3 tablespoons of whole grain mustard (I love using Better Than Bouillon Beef Base for a rich broth). Pour this mixture into the hot skillet, scraping up the browned bits as you go. This lovely elixir will help build amazing flavor!
Pour the bubbling mixture over the corned beef in the crock pot. Add the smashed garlic cloves, onion wedges, peppercorns, thyme sprigs, and bay leaves, tucking them gently into the liquid. Sprinkle with the saved spice packet if you have one!
Secure the lid on the crock pot and cook on low for about 6-7 hours.
Meanwhile, prepare your carrots. Peel and slice each carrot into thirds, halving any larger segments if necessary. After the initial cooking time, add the carrots on top of the beef, cover, and cook for another 1-2 hours.
Next, let’s make the cabbage! Slice the cabbage in half, remove the stem, and cut it into large wedges. In a 12-inch skillet, melt 1/2 cup of butter over medium-high heat. Once melted, add the cabbage (it might look crowded, but don’t worry — just shove it in!) and sprinkle with 1 teaspoon of kosher salt. Sauté, stirring occasionally for about 10 minutes until the cabbage is slightly wilted.
Carefully place the sautéed cabbage on top of the carrots in the crock pot and continue cooking on low for another 30-60 minutes, until the cabbage is softened and has absorbed the delightful corned beef flavors.
While everything cooks, make a batch of Roasted Red Potatoes in the oven (these potatoes need some love, and don’t belong in the crock pot!).
To serve: Present the corned beef on a large platter for a beautiful display! Use a slotted spoon to transfer the cabbage to a colander to drain slightly. Arrange the carrots and cabbage side by side, then remove the corned beef to a cutting board and let it rest for about 10 minutes before slicing against the grain.
Add the roasted potatoes to the platter and garnish everything with fresh parsley and chives.
Serve your meal warm, alongside homemade Horseradish Sauce and fluffy Irish Soda Bread. Trust me, you won’t want to miss out on that!
Variations & Creative Twists
- For a little kick, add some diced jalapeños to the slow cooker along with the other vegetables for a zesty twist!
- Make it a one-pot meal by adding in additional root vegetables like parsnips or turnips for a heartier version.
- Stir in a tablespoon of apple cider vinegar just before serving, adding a tangy flavor that brightens up the dish.
- Change up the herbs — dill can add a crisp, refreshing note if you’re looking for a twist!
Chef Emma’s Helpful Tips
- Make-Ahead: You can sear the corned beef and prepare the broth and aromatics a day in advance. Store them separately in the fridge, then combine them in the crockpot when you’re ready to cook.
- Ingredient Swaps: If you can’t find fresh thyme, dried thyme works just as well. You can also use chicken broth in place of beef broth if needed.
- Storage Suggestions: This dish stores beautifully! Keep leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.
- Slicing Tips: Always slice the corned beef against the grain — it ensures the beef is tender and easy to chew!
Nutrition Information per Serving
- Serving Size: 1/6th of the recipe
- Calories: 450
- Carbs: 35g
- Sugar: 5g
- Fat: 25g
- Protein: 30g
- Sodium: 1500mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can sear the beef and prepare the other ingredients ahead of time.
- Can I use different ingredients? Absolutely! Feel free to customize the vegetables or use different spices according to your taste.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
- How long does it last? When stored properly, this dish lasts in the fridge for about 3 days and can be frozen for about 3 months.
Final Thoughts
This Best Recipe for Corned Beef and Cabbage is more than just a meal; it’s a cozy gathering of love, flavors, and tradition. Whether you’re celebrating St. Patrick’s Day, preparing a Sunday feast, or simply craving comfort food, this dish delights every time it graces the table. Save this recipe to your favorite Pinterest board so it’s ready when you need a cozy treat! Enjoy the warmth and joy this recipe brings to your home!
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The Best Recipe for Corned Beef and Cabbage
- Total Time: 435 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy and hearty dish that combines savory corned beef, tender cabbage, and aromatic herbs, perfect for family gatherings and festive celebrations.
Ingredients
- 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 (or fresh cracked pepper to taste)
- 8–10 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 pounds carrots (peeled and quartered)
- 1/2 cup butter (1 stick)
- 1 large head green cabbage (sliced into wedges)
- 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)
Instructions
- Begin by heating a large 12-inch skillet over medium-high heat for at least 2 minutes.
- Add 2 tablespoons of oil to the hot skillet and sear the drained corned beef for 2-4 minutes on one side until golden brown.
- Transfer the beautifully seared corned beef to your crock pot, fat side up.
- In a glass measuring cup, combine 1 1/2 cups of beef broth with 3 tablespoons of whole grain mustard.
- Pour the bubbling mixture over the corned beef in the crock pot.
- Add the smashed garlic cloves, onion wedges, peppercorns, thyme sprigs, and bay leaves.
- Secure the lid on the crock pot and cook on low for about 6-7 hours.
- Prepare your carrots by peeling and slicing each carrot into thirds.
- Add the carrots on top of the beef, cover, and cook for another 1-2 hours.
- Slice the cabbage in half and cut it into large wedges.
- Melt 1/2 cup of butter in a skillet over medium-high heat.
- Add the cabbage and sprinkle it with 1 teaspoon of kosher salt.
- Sauté for about 10 minutes until the cabbage is slightly wilted.
- Carefully place the sautéed cabbage on top of the carrots in the crock pot and continue cooking on low for another 30-60 minutes.
- Serve the corned beef on a large platter, with cabbage and carrots arranged beside it, garnished with fresh parsley and chives.
Notes
Make-ahead options and storage tips: Sear the beef and prepare the broth and aromatics a day in advance. This dish stores beautifully; keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
