Description
A comforting dish featuring tender corned beef, sweet carrots, and sautéed cabbage, perfect for family gatherings.
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
- 8-10 sprigs fresh thyme
- 2 bay leaves
- 2 pounds carrots (peeled and quartered)
- 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 skillet over medium-high heat for at least 2 minutes. Drain the corned beef package.
- Add oil to the hot skillet, then sear the corned beef for 2-4 minutes on each side until golden. Transfer to your crock pot fat-side up.
- In a glass measuring cup, whisk the beef broth and mustard, then pour into the hot skillet to deglaze, scraping up bits. Pour over the corned beef.
- Add garlic, onion, peppercorns, thyme, bay leaves, and the spice packet to the crock pot.
- Cover and cook on LOW for 6-7 hours until fork-tender.
- Add prepped carrots on top of the brisket and cook another 1-2 hours until tender.
- For the cabbage, sauté in melted butter with salt for about 10 minutes until slightly wilted, then add to the crock pot and cook for another 30-60 minutes.
- Serve sliced corned beef with cabbage, carrots, and roasted potatoes, garnished with parsley and horseradish sauce.
Notes
For a deeper flavor, substitute a cup of beef broth with Guinness. Ensure to slice against the grain for tenderness.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish