Mouthwatering Corned Beef and Cabbage Meal

Chilly evenings really call for corned beef and cabbage at our place—especially for St. Patrick’s Day! You get the juiciest, fall-apart beef and veggies so good you’ll want second helpings. I love putting it out for big family nights. There’s nothing ever left by the end.

After making this super quick one evening after work, I couldn’t believe how simple it was. My husband always claims it crushes what you get at any restaurant.

Irresistible Ingredients

• Roasted red potatoes: They crisp up best in the oven—choose ones with no bruises or green marks.
• Horseradish sauce: Bring a bit of zip with a good quality sauce, fresh if you can find it.
• Parsley or chives: Top it off with a handful of fresh herbs—just give ‘em a sniff to check freshness.
• Bay leaves: Dried ones that snap easily will give you that mellow flavor in the background.
• Whole peppercorns: A gentle, peppery kick; freshly ground pepper works, too.
• Kosher salt: Don’t forget it, especially for the cabbage. It really lifts the taste.
• Butter: Real butter makes cabbage richer; don’t substitute if you can help it.
• Oil: Sear your beef with a high-heat oil—canola or avocado are winners.
• Onion: Adds sweetness and aroma; grab ones that are nice and firm.
• Garlic: Mellow heat—just make sure your cloves aren’t sprouting.
• Carrots: Go for thicker ones; they hold up better as they cook.
• Green cabbage: Pick a heavy-feeling head for the best results.
• Fresh thyme: Fresh sprigs add tons of flavor—dried works if that’s all you’ve got.
• Beef broth: Use low-sodium if you want more control—this gives you a nice savory base.
• Whole grain mustard: Choose a hearty, chunky type for tangy depth.
• Corned beef brisket: Four pounds, flat cut is easiest. Feel the pack for an even meat and fat mix.

Simple Step-by-Step Directions

Plating and Serving:

Let the beef chill on a cutting board, then slice it the opposite way from the meat fibers. Lay out your cabbage and carrots with a slotted spoon, add potatoes, and throw on herbs. Serve it up with horseradish sauce for a tangy finish.

Roast the Potatoes:

Pop your red potatoes in the oven till they're golden and crisp—skip the slow cooker so they don’t go mushy.

Finish with Cabbage in Cooker:

Toss your wilted cabbage on top of everything and let it all hang out in the slow cooker for half an hour to an hour on low. This way the cabbage soaks in all the tasty juices.

Prepare and Sauté the Cabbage:

Slice up your cabbage and dump the tough core. Melt butter in a large pan and cook the cabbage with salt, stirring just until it’s barely soft but still bright.

Add the Carrots:

Peel the carrots and chop into big pieces. Place them over the meat and cook for another hour or two until the carrots are tender.

Slow Cook the Beef:

Cover up and let the beef cook low and slow for six to seven hours—you want it super tender.

Layer the Vegetables and Spices:

Smash the garlic and cut onion into thick slices. Scatter both around the beef in the cooker with peppercorns, thyme, and bay leaves. If your brisket comes with a spice mix, toss that on, too.

Deglaze the Pan:

Pour beef broth and mustard into the pan after searing, scrape up any crispy bits, let it simmer briefly, then pour the whole lot over the beef in the cooker for extra flavor.

Sear the Beef:

Heat up your pan till it’s blazing, then add oil. Throw in the brisket, fat-side down, and leave it to brown without poking at it. Flip once, then pull it off once both sides are golden—they’ll taste amazing later.

Save

Tips for Leftovers

Tuck the extra into tight containers and stash in the fridge for up to four days. Slicing the beef first makes heating up later a breeze. Freeze some of the beef and veggies if you need to, though your cabbage will soften a bit—but it’ll still taste great. Splash on a little broth or water before heating to keep things juicy.

Swaps You Can Make

If you don’t have brisket, try chuck roast—it’s not quite the same but still tasty. Swap in spicy brown or Dijon mustard for whole grain. Hate potatoes? Use parsnips or cooked cauliflower instead. You can also toss in rutabaga or parsnip to make it extra hearty.

Ways to Serve

Put it all on a big board with the potatoes and that zippy horseradish sauce. Add soda bread if you’re feeling festive for St. Paddy’s. Leftovers make epic sandwiches with pickles and mustard on rye—try them cold or warmed up.

Save

Story Behind the Dish

Even though folks in Ireland don’t usually eat this, in the U.S. corned beef and cabbage is the go-to for St. Patrick’s Day. Irish immigrants brought the idea over, making cheap brisket and easy-to-find cabbage their core meal. Now, it’s all about sharing hearty plates with friends and family during celebrations.

Recipe FAQs

→ What’s the secret to super tender corned beef?

Let your brisket simmer gently, nice and slow, right in the broth. Whether you use the oven or slow cooker, you’ll get slices that fall apart and stay juicy.

→ When should I put in the carrots and cabbage?

Toss carrots in partway through so they don’t get overcooked. Sauté your cabbage in a pan first, then add it near the end so it stays tasty and not mushy.

→ Is it necessary to rinse corned beef before cooking?

You can skip rinsing. Just pour off the brine, and cook the brisket as is—the seasoning works its magic during cooking.

→ How do you serve everything for the best look?

Slice the beef across the grain and lay it out next to your veggies on a big serving plate. Makes for a great table display every time.

→ Should I roast the potatoes separately or cook them together?

Roast your potatoes on their own for that perfect golden crunch, then plate them up right before serving for the best results.

→ Got any favorite toppings?

Chop up some parsley or chives for a fresh hit, and scoop on a dollop of fiery horseradish sauce right before eating.