Beef Cabbage Classic (Printable Version)

Tender beef with cabbage, potatoes, and carrots makes a deeply satisfying main for any night.

# Everything You’ll Need:

→ Extra Sides and Seasoning

01 - Horseradish sauce, for dipping
02 - Fresh parsley or chives, chopped for topping
03 - 900 g red potatoes, use for roasting
04 - 115 g unsalted butter
05 - 1 teaspoon kosher salt

→ Veggies

06 - 1 big green cabbage, wedge it up
07 - 900 g carrots, peel and chop into quarters

→ Broth & Taste Boosters

08 - 3 tablespoons grainy mustard
09 - 360 ml beef stock

→ Beef and Aromatics

10 - 2 bay leaves
11 - 8–10 fresh thyme sprigs or 1 teaspoon dry thyme
12 - 15–20 whole peppercorns or as much cracked black pepper as you like
13 - 1 big onion, cut into big chunks
14 - 6 cloves garlic, peel and smash them
15 - 2 tablespoons plain oil
16 - 1.8 kg corned beef brisket, any cut, use the included spice packet

# Steps to Cook:

01 - Grab the brisket, let it sit for 10 minutes before you slice it (across the grain works best). Drain any cabbage liquid. Lay out the brisket, cabbage, carrots, and roasted potatoes on a big platter. Sprinkle with those fresh herbs you chopped up. Get some horseradish sauce on the side, and dig in!
02 - When your slow cooker is almost done, take those red potatoes and roast them however you’d like until they’re crisp and golden.
03 - Now grab the cabbage wedges you just cooked. Gently put them on top of everything in the slow cooker, pop the lid back on, and let them soak up the flavors for half an hour to an hour, till they finish softening up.
04 - Take out a clean skillet, heat butter over medium-high, then toss in your cabbage wedges. Sprinkle on some salt and let them get soft for about ten minutes, stirring every now and then, but don’t overdo it—they shouldn’t be mushy.
05 - Throw the big chunks of carrots on top of the brisket, put on the lid, and let it cook for another hour or two on low, just until the carrots are almost nice and tender.
06 - Once that’s all layered up, cover and let everything chill out on low for about 6-7 hours so the beef and flavors really come together.
07 - Dump in the peeled garlic, onion wedges, thyme, bay leaves, peppercorns (and if you want, that spice packet from the brisket) into the slow cooker.
08 - Make a mix with beef broth and mustard in a jug. Pour it into your hot pan, scraping up all those brown stuck-on bits. Then toss the liquid over the brisket in your slow cooker.
09 - Heat a big skillet over medium-high. Drop in the oil, let it get hot, then add the brisket (don’t forget to drain it and save the spice packet). Sear one side for 2-4 minutes till golden, flip it over and brown the other side for 2-3 minutes.

# Extra Suggestions:

01 - Always let brisket chill before slicing. Cut against the grain for soft, easy bites.
02 - If you want that familiar flavor, dump in the spice packet that comes with the beef. Want more? Add a bit of coriander, mustard seeds, or allspice for your own spin.
03 - Sauté the cabbage on its own so it stays a little firm and doesn’t turn mushy.
04 - Roast your potatoes in the oven, not the slow cooker, if you want them crispy—not soggy.

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