Description
Corned beef and cabbage brings Irish comfort right to your dinner table with tender meat and hearty vegetables draped in a zesty horseradish sauce. Homemade goodness that makes weeknight meals feel like a warm celebration of flavor and tradition.
Ingredients
Scale
Main Ingredients:
- 4 lbs corned beef brisket
- 2 lbs carrots
- 1 head green cabbage
- 2 lbs red potatoes
Supporting Ingredients:
- 1½ cups beef broth
- 3 tablespoons whole grain mustard
- 6 garlic cloves
- 1 large onion
- 15–20 whole peppercorns
- 8–10 sprigs fresh thyme
- 2 bay leaves
- Spice packet
Seasoning and Cooking Ingredients:
- 2 tablespoons oil
- ½ cup butter
- 1 teaspoon kosher salt
- Horseradish sauce
- Chopped parsley or chives
Instructions
- Remove corned beef from packaging and blot completely dry using paper towels. Do not rinse the meat.
- Heat 2 tablespoons oil in a large skillet at medium-high heat. Sear the 4-pound brisket for 2-4 minutes on each side until golden brown.
- Transfer seared beef to slow cooker, positioning fat side upward. Keep the skillet heated.
- Pour 1½ cups beef broth and 3 tablespoons whole grain mustard into the same skillet. Scrape all browned bits from pan surface.
- Pour liquid mixture over beef in slow cooker. Add 6 smashed garlic cloves, 1 sliced onion, 15-20 peppercorns, thyme sprigs, bay leaves, and included spice packet.
- Cover slow cooker and set to LOW temperature. Cook for 6-7 hours without opening lid.
- After initial cooking time, add 2 pounds quartered carrots. Continue cooking for another 1-2 hours.
- Melt ½ cup butter in a separate skillet. Saute cabbage wedges for approximately 10 minutes until tender.
- Transfer sauteed cabbage to slow cooker. Cook an additional 30-60 minutes.
- Roast 2 pounds red potatoes in 425°F oven for 25-30 minutes until crispy and golden.
- Remove beef and allow to rest for 10 minutes. Slice against grain using sharp knife.
- Plate sliced beef with vegetables. Garnish with chopped herbs and serve horseradish sauce alongside.
Notes
- Ensure the corned beef is patted completely dry before searing to develop a beautiful golden-brown crust that locks in flavor.
- Searing the meat in a hot skillet creates delicious browned bits that add depth when scraped into the cooking liquid.
- For tender meat, always slice corned beef against the grain to break up muscle fibers and create melt-in-your-mouth texture.
- Dutch oven method works great if you prefer oven cooking, but slow cooker keeps the meat exceptionally moist and tender.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Beef
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 8
- Calories: 384 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg