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A plate of sliced Corned Beef and Cabbage served with roasted potatoes, glazed carrots, and sautéed cabbage, topped with a creamy sauce and garnished with parsley.

Corned Beef and Cabbage

5 from 1 vote
This hearty and flavorful Corned Beef and Cabbage meal is perfect for St. Patrick's Day or any cozy dinner.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 767
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 pounds corned beef brisket flat or point cut with spice packet
  • 2 tablespoons oil for searing
  • 1 ½ cups beef broth can substitute with water and beef base
  • 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
  • ½ cup butter 1 stick
  • 1 large head green cabbage sliced into wedges
  • 1 teaspoon kosher salt
  • 2 pounds red potatoes for roasting
  • Horseradish Sauce for serving
  • Parsley and/or chives for garnish

Method
 

  1. Heat a large skillet over medium-high heat for about 2 minutes.
  2. Open the corned beef package, discarding the brine. Do not rinse the beef.
  3. Add oil to the skillet and swirl to coat. Once hot, 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.
  4. Place the seared corned beef in the crockpot, fat side up.
  5. In a glass measuring cup, combine beef broth and mustard.
  6. Pour the broth mixture into the skillet, scraping up any browned bits. Pour the mixture over the corned beef in the crockpot.
  7. Smash and peel the garlic, then add to the crockpot along with the onion wedges, peppercorns, thyme, and bay leaves. Sprinkle the spice packet over everything.
  8. Cover the crockpot and cook on low for 6-7 hours.
  9. While the beef cooks, prepare the carrots by peeling and quartering them.
  10. Once the beef has cooked for 6-7 hours, add the carrots to the crockpot and continue cooking for another 1-2 hours.
  11. Slice the cabbage into wedges and melt butter in a skillet over medium-high heat. Add the cabbage, sprinkle with salt, and sauté for about 10 minutes, until slightly wilted.
  12. Add the sautéed cabbage to the crockpot on top of the carrots, then cook on low for another 30-60 minutes until the cabbage is softened.
  13. Meanwhile, roast the red potatoes in the oven.
  14. To serve, remove the corned beef from the crockpot and let it rest for 10 minutes before slicing against the grain.
  15. Remove the cabbage and carrots with a slotted spoon and place them on a serving platter. Add the corned beef, then garnish with parsley and/or chives.
  16. Serve with horseradish sauce and roasted potatoes on the side.

Nutrition

Serving: 1gCalories: 767kcalCarbohydrates: 42gProtein: 40gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 153mgSodium: 1900mgPotassium: 1900mgFiber: 10gSugar: 13gVitamin A: 19528IUVitamin C: 139mgCalcium: 152mgIron: 6mg

Notes

This dish pairs perfectly with Roasted Red Potatoes and Horseradish Sauce. If you're preparing it for St. Patrick's Day, don't forget the Irish Soda Bread!

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