Description
A cozy and hearty dish that combines savory corned beef, tender cabbage, and aromatic herbs, perfect for family gatherings and festive celebrations.
Ingredients
Scale
- 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