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A plate of sliced Corned Beef and Cabbage served with roasted potatoes, glazed carrots, and sautéed cabbage, topped with a creamy sauce and garnished with parsley.

Corned Beef and Cabbage

This hearty and flavorful Corned Beef and Cabbage meal is perfect for St. Patrick's Day or any cozy dinner.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 8
Calories: 767kcal
Course: Main Course
Cuisine: American
Keyword: cabbage, corned beef, Corned Beef and Cabbage, slow cooker, st. patrick's day
Cost: $20

🛒 Ingredients

  • 4 pounds corned beef brisket flat or point cut with spice packet
  • 2 tablespoons oil for searing
  • 1 ½ cups beef broth can substitute with water and beef base
  • 3 tablespoons whole grain mustard
  • 6 cloves garlic smashed and left whole
  • 1 large onion sliced into wedges
  • 15-20 whole peppercorns or fresh cracked pepper to taste
  • 8-10 sprigs fresh thyme or 1 teaspoon dried 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 for garnish

📋 Instructions

  • Heat a large skillet over medium-high heat for about 2 minutes.
  • Open the corned beef package, discarding the brine. Do not rinse the beef.
  • Add oil to the skillet and swirl to coat. Once hot, add the corned beef and sear for 2-4 minutes on one side until golden brown. Flip and sear the other side for another 2-3 minutes.
  • Place the seared corned beef in the crockpot, fat side up.
  • In a glass measuring cup, combine beef broth and mustard.
  • Pour the broth mixture into the skillet, scraping up any browned bits. Pour the mixture over the corned beef in the crockpot.
  • Smash and peel the garlic, then add to the crockpot along with the onion wedges, peppercorns, thyme, and bay leaves. Sprinkle the spice packet over everything.
  • Cover the crockpot and cook on low for 6-7 hours.
  • While the beef cooks, prepare the carrots by peeling and quartering them.
  • Once the beef has cooked for 6-7 hours, add the carrots to the crockpot and continue cooking for another 1-2 hours.
  • Slice the cabbage into wedges and melt butter in a skillet over medium-high heat. Add the cabbage, sprinkle with salt, and sauté for about 10 minutes, until slightly wilted.
  • Add the sautéed cabbage to the crockpot on top of the carrots, then cook on low for another 30-60 minutes until the cabbage is softened.
  • Meanwhile, roast the red potatoes in the oven.
  • To serve, remove the corned beef from the crockpot and let it rest for 10 minutes before slicing against the grain.
  • Remove the cabbage and carrots with a slotted spoon and place them on a serving platter. Add the corned beef, then garnish with parsley and/or chives.
  • Serve with horseradish sauce and roasted potatoes on the side.

📝 Notes

This dish pairs perfectly with Roasted Red Potatoes and Horseradish Sauce. If you're preparing it for St. Patrick's Day, don't forget the Irish Soda Bread!

🥗 Nutrition

Serving: 1g | Calories: 767kcal | Carbohydrates: 42g | Protein: 40g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1900mg | Potassium: 1900mg | Fiber: 10g | Sugar: 13g | Vitamin A: 19528IU | Vitamin C: 139mg | Calcium: 152mg | Iron: 6mg