Description
A traditional, savory dish featuring tender corned beef brisket, buttery cabbage, and roasted potatoes, perfect for family dinners or St. Patrick’s Day.
Ingredients
- 4 pounds corned beef brisket
- 2 tablespoons oil (for searing)
- 1½ 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)
- ½ cup butter (1 stick)
- 1 large head green cabbage (sliced into wedges)
- 1 teaspoon kosher salt
- 2 pounds red potatoes (for roasting)
- Horseradish sauce (for serving)
- Parsley and/or chives (to garnish)
Instructions
- Sear the corned beef in a hot skillet until golden brown on both sides.
- Mix beef broth and mustard, then deglaze the skillet.
- Place brisket, garlic, onion, peppercorns, thyme, bay leaves, and broth mixture in a crock pot; cook on low for 6–7 hours.
- Add carrots and cook for an additional 1–2 hours.
- Sauté cabbage in butter, then cook in the crock pot for 30–60 minutes.
- Roast red potatoes until golden and crisp.
- Slice the beef against the grain and serve with vegetables and horseradish sauce.
Notes
If your corned beef came with a spice packet, use it in the pot. Sauté the cabbage in butter for optimum flavor, and for storing leftovers, reheat gently.
- Prep Time: 45 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish