Description
This classic Corned Beef and Cabbage recipe is slow-cooked to tender perfection with hearty vegetables and bold seasoning, then served with a creamy horseradish sauce that ties it all together. Whether you’re celebrating St. Patrick’s Day or craving a comforting and flavorful meal, this dish is the ultimate meat-and-veggie feast.
Ingredients
For the Corned Beef:
4 lbs corned beef brisket (flat or point cut), with spice packet if available
2 tablespoons oil (for searing)
1½ cups beef broth (or 1½ cups water + 1½ teaspoons Better Than Bouillon beef base)
3 tablespoons whole grain mustard
6 garlic cloves, smashed and left whole
1 large onion, sliced into wedges
15–20 whole peppercorns
8–10 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves Spice packet (if not already mixed in brine)
For the Vegetables:
2 lbs carrots, peeled and quartered
1 head green cabbage, cut into wedges
½ cup butter (1 stick)
1 teaspoon kosher salt
For the Sides & Garnish:
2 lbs red potatoes (for roasting)
Horseradish sauce (store-bought or homemade)
Chopped parsley or chives (for garnish)
Instructions
Slow Cooker Method:
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Drain the corned beef but do not rinse it. Pat dry with paper towels.
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Heat oil in a large skillet and sear the beef on both sides for 2–4 minutes per side, until browned.
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Place the seared beef into a slow cooker, fat side up.
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In the same skillet, add beef broth and whole grain mustard. Scrape the browned bits from the pan and pour this mixture over the beef.
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Add garlic cloves, onion wedges, peppercorns, thyme, bay leaves, and spice packet to the slow cooker.
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Cover and cook on LOW for 6–7 hours.
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After 6–7 hours, add the carrots and continue cooking for 1–2 more hours.
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Meanwhile, melt butter in a skillet and sauté cabbage wedges for about 10 minutes, until just tender.
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Add the sautéed cabbage to the slow cooker and cook for an additional 30–60 minutes.
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While the vegetables finish, roast red potatoes separately in the oven for crispy, golden perfection.
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Once the corned beef is done, let it rest for 10 minutes, then slice against the grain.
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Serve the beef with cabbage, carrots, and roasted potatoes. Garnish with chopped herbs and serve with horseradish sauce on the side.
Optional Oven Method:
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Follow the same prep steps but layer ingredients in a Dutch oven.
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Bake at 300°F for 2 hours, then add carrots and continue cooking for 1 more hour.
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Add sautéed cabbage and roast another 30–60 minutes until the beef reaches 200°F internal temperature.
Notes
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Do not add potatoes to the slow cooker unless you prefer a softer, mashable texture.
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Searing the beef before slow cooking adds a rich layer of flavor.
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The horseradish sauce is essential for cutting through the richness—don’t skip it!
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Letting the beef rest before slicing keeps it juicy and tender.
- Prep Time: 20 minutes
- Cook Time: 8–9 hours (slow cooker) or 3½–4 hours (oven method)
- Category: Main Course
- Method: Slow Cooker or Oven
- Cuisine: American