Best Recipe for Corned Beef and Cabbage
My absolute favorite recipe for corned beef and cabbage! This easy dinner is made in the slow cooker or in the oven, you can just set it and forget it! (CrockpotCrock pot to the rescue, right?) This method gives you the most tender and juicy corned beef you’ve ever had. Serve it with Roasted Red Potatoes and Horseradish Sauce for the perfect St. Patrick’s Day meal!
Servings: 8
Calories: 767kcal
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
Instructions
- Heat a large 12 inch skillet over medium high heat for at least 2 minutes. Open your package of corned beef and drain the brine into the sink. There is no need to rinse the corned beef. Some corned beef brands include a packet of spices*, but sometimes the spices are mixed into the brine. Save the spice packet if there is one.
- Add 2 tablespoons oil to the hot skillet; it should shimmer immediately. Swirl to coat, then add the drained corned beef. Sear for 2-4 minutes on one side until golden brown, then carefully flip with tongs and sear the other side for another 2-3 minutes.
- Place the seared corned beef in your crock pot, fat side up, but don't put the skillet in the sink yet.
- In a glass measuring cup, combine 1 and 1/2 cups beef broth with 3 tablespoons whole grain mustard. (I always use Better Than Bouillon Beef Base and water to make my broth.)
- Add the liquid to the pan that you seared the beef in, and turn the heat to medium high. Let the mixture bubble as you scrape up the browned bits. Pour the mixture over your corned beef into the crock pot.
- Smash 6 cloves of garlic with the side of a chef's knife, peel, and add to the crock pot. Roughly slice an onion into wedges and add to the pot. Add about 15-20 whole peppercorns. Add 8-10 sprigs of fresh thyme and 2 bay leaves, tucking them into the liquid. Sprinkle the spice packet* over everything.
- Cover with the lid and cook on low for about 6-7 hours.
- Prepare your carrots. Peel them and slice each carrot into thirds, slicing any large segments in half lengthwise. I actually prefer the larger carrots myself, so don't break your back here.
- Add the carrots on top of the beef, cover again and cook for another 1-2 hours.
- Prepare the cabbage. Slice the cabbage in half, then cut out the stem. Slice the cabbage into large wedges. Melt 1/2 cup butter in a 12 inch skillet over medium high heat. Add all the cabbage (it looks like it won't fit, shove it all in!) and sprinkle with 1 teaspoon kosher salt. Saute, stirring occasionally for about 10 minutes, until the cabbage is slightly wilted but not quite to the point that you would snag a bite yet. Add the cabbage on top of the carrots, and continue cooking on low for another 30-60 minutes, until the cabbage is softened and has absorbed some of the corned beef flavor.
- Meanwhile, make a batch of Roasted Red Potatoes in the oven. Potatoes do not belong in the crock pot. (Of course you can do it if you want. Add them with the carrots, they need 2-3 hours to cook. But don't blame me when you get smooshy mooshy gray potatoes.)
- To serve: I like to serve corned beef on a large platter. I think it looks best when the ingredients are presented separately. Use a slotted spoon to remove all the cabbage to a colander to drain slightly. Place all the carrots together on the platter. Add the drained cabbage to the platter next to the carrots. Remove the corned beef to a cutting board and let rest for about 10 minutes. Slice against the grain, then add to the platter. Leave all the broth, onions, garlic, thyme stems, and bay leaves behind. (You can eat the onions and garlic if you want, I find them to be so overcooked that they are unappetizing. We add them to help flavor the other ingredients.)Add the roasted potatoes to the platter. Garnish with chopped parsley and chopped chives.
- Serve with a batch of homemade Horseradish Sauce! And Irish Soda Bread on the side. Both are super easy to whip up, and compliment the corned beef perfectly. Don't skip it!
Oven Instructions:
- Sear the meat in a large oven-going dutch oven. Remove to a plate and set aside. Add the beef broth and mustard, scraping the browned bits from the bottom of the pan.
- Return the meat to the pot and add garlic, onion, peppercorns, thyme, bay leaves, and spice packet. Cover with a lid and roast at 300 degrees F for about 2 hours.
- Add sliced carrots, cover, and cook 1 hour. Add the sautéed cabbage and cook another 30-60 minutes. The meat should register about 200 degrees F on a meat thermometer.
Notes
*Every brand of corned beef is going to have a different spice blend, and you might be worried that it's not going to be flavorful enough.
If you want to beef up your corned beef with extra spices, these are more or less the spices included: broken bay leaves, coriander, peppercorns, mustard seeds, anise, crushed red pepper, dill seeds, and fennel seeds.
It also might include a small pinch of cloves, allspice, nutmeg, cardamom, or cinnamon, but definitely go easy on these, a little bit goes a long way. If I were to pick one I would choose cloves.
**I like to use 1 and 1/2 cups water mixed with 1 and 1/2 teaspoons Better Than Bouillon Beef Base.
Nutrition
Serving: 1serving | Calories: 767kcal | Carbohydrates: 42g | Protein: 40g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 153mg | Potassium: 1900mg | Fiber: 10g | Sugar: 13g | Vitamin A: 19528IU | Vitamin C: 139mg | Calcium: 152mg | Iron: 6mg