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Corned Beef and Cabbage

A classic dish perfect for St. Patrick's Day, featuring tender corned beef simmered with flavorful veggies, making it a comforting and festive meal.
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Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Corned Beef
  • 4 pounds Corned Beef Brisket Choose flat or point cut; check for a spice packet.
  • 2 tablespoons Oil For searing, helps achieve that perfect crust.
  • 1.5 cups Beef Broth Use homemade or store-bought for rich flavor.
  • 3 tablespoons Whole Grain Mustard Adds a nice tang and depth.
  • 6 cloves Garlic Smash and keep whole for a mellow flavor.
  • 1 large Onion Slice into wedges for sweetness.
  • 15-20 pieces Whole Peppercorns Fresh cracked works too; adds spice.
  • 8-10 sprigs Fresh Thyme Or use 1 teaspoon dried for convenience.
  • 2 pieces Bay Leaves Essential for depth and aroma.
  • 2 pounds Carrots Peel and quarter for sweetness.
  • 1/2 cup Butter For sautéing cabbage.
  • 1 large head Green Cabbage Slice into wedges for cooking.
  • 1 teaspoon Kosher Salt Enhances flavor.
  • 2 pounds Roasted Red Potatoes Bake separately.
  • 1 batch Horseradish Sauce A must-have for serving.
  • Parsley and/or Chives For a fresh garnish.

Method
 

Preparation
  1. Heat a large skillet over medium-high heat for at least 2 minutes.
  2. Drain the brine from the corned beef into the sink (no rinsing needed). Save the spice packet if included.
  3. Add 2 tablespoons of oil to the skillet; it should shimmer. Add the corned beef and sear for 2-4 minutes on one side until golden brown, then flip carefully and sear the other side for another 2-3 minutes.
Cooking
  1. Place the seared corned beef in a crockpot, fat side up.
  2. In a glass measuring cup, mix 1 & 1/2 cups beef broth with 3 tablespoons of whole grain mustard.
  3. Pour the mixture into the skillet to deglaze; scrape up the browned bits and pour it over the corned beef in the crockpot.
  4. Add smashed garlic, onion wedges, peppercorns, thyme, and bay leaves to the pot. Sprinkle with the spice packet if available.
  5. Cover and cook on low for 6-7 hours.
  6. For the carrots, peel them and cut into thirds. Add them on top of the beef, then cover and cook for another 1-2 hours.
  7. For the cabbage, slice it into wedges. Melt 1/2 cup butter in a skillet over medium-high heat and sauté the cabbage with 1 teaspoon kosher salt for about 10 minutes until slightly wilted.
  8. Layer the sautéed cabbage on top of the carrots in the crockpot; cook on low for another 30-60 minutes.
  9. Meanwhile, roast a batch of red potatoes in the oven.
  10. When serving, arrange corned beef, carrots, cabbage, and potatoes separately on a platter. Garnish with chopped parsley and chives, and serve with horseradish sauce.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze corned beef, cabbage, and carrots for up to 3 months. When reheating, do so slowly in the oven or on the stove to preserve texture. Add a splash of broth to keep everything moist.