🥩🌿 Corned Beef and Cabbage
Slow-cooked, brined corned beef served with tender cabbage, potatoes, and carrots — a rustic, one-pot meal that’s flavorful, hearty, and perfect for gatherings or St. Patrick’s Day feasts (but honestly, great any time).
🧾 Ingredients (Serves 6–8)
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3–4 lb corned beef brisket, with spice packet (if provided)
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Water or beef broth to cover (about 8–10 cups)
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1 onion, quartered
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4 cloves garlic, smashed
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2 bay leaves
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1 tsp whole black peppercorns
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½ tsp mustard seeds or spice packet contents
Vegetables:
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1 small head green cabbage, cut into wedges
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4–5 carrots, peeled and cut into chunks
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4–6 Yukon gold or red potatoes, halved or quartered
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Optional: 2 parsnips or turnips, cut into chunks
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Optional: 1–2 tbsp butter, for finishing
🔪 Instructions
1. Cook the Corned Beef
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Rinse corned beef under cold water to remove excess brine.
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Place in a large stock pot or Dutch oven.
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Add onion, garlic, bay leaves, peppercorns, mustard seeds (or spice packet).
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Cover with cold water or broth and bring to a boil.
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Reduce heat, cover, and simmer for 2.5 to 3 hours, or until meat is fork-tender.
🔄 Slow Cooker Option: Cook on LOW for 8–9 hours or HIGH for 5–6 hours.
2. Add Vegetables
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About 45 minutes before the beef is done, add carrots and potatoes to the pot.
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25–30 minutes before the end, add cabbage wedges on top (they’ll steam and soften).
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Simmer gently until vegetables are tender but not mushy.
3. Serve
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Remove beef and let it rest for 10 minutes before slicing against the grain.
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Serve slices of beef with vegetables and a ladle of the cooking broth.
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Optional: melt a little butter over the hot cabbage and potatoes for extra richness.
🍽️ Serving Suggestions:
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With grainy mustard or horseradish cream on the side
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Warm rye bread or Irish soda bread
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Cold leftover slices make great sandwiches!
✅ Tips:
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Leftovers? Use them for Reuben sandwiches, hash, or soups.
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If your brisket is especially salty, soak it in water for 1–2 hours before cooking, then drain and proceed.
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Cabbage cooks fast — don’t overdo it or it may fall apart.
Would you like a braised-in-beer version, or a gluten-free or low-sodium adaptation?
