Corned Beef and Cabbage (Print-Friendly Version)
Slow cooked corned beef with cabbage, carrots, and potatoes for a hearty family meal.
# Ingredients:
→ Beef and Aromatics
01 -
1.8 kg corned beef brisket, flat or point cut, with included spice packet
02 -
2 tablespoons vegetable oil
03 -
6 cloves garlic, smashed and peeled
04 -
1 large onion, cut into wedges
05 -
15–20 whole black peppercorns, or freshly cracked black pepper to taste
06 -
8–10 sprigs fresh thyme or 1 teaspoon dried thyme
07 -
2 bay leaves
→ Broth and Flavour
08 -
360 ml beef broth
09 -
3 tablespoons whole grain mustard
→ Vegetables
10 -
900 g carrots, peeled and quartered
11 -
1 large head green cabbage, cut into wedges
→ Additional Seasoning and Sides
12 -
1 teaspoon kosher salt
13 -
115 g unsalted butter
14 -
900 g red potatoes, for roasting
15 -
Chopped fresh parsley and/or chives, for garnish
16 -
Horseradish sauce, for serving
# Steps:
01 -
Heat a large 30 cm skillet over medium-high heat. Add oil and swirl to coat. Drain the corned beef brisket, reserving the spice packet if included. Sear the brisket for 2–4 minutes on one side until golden brown, then flip and sear the other side for 2–3 minutes.
02 -
In a measuring jug, combine beef broth and whole grain mustard. Pour the mixture into the skillet, scraping up browned bits over medium-high heat. Transfer the liquid to the slow cooker, pouring over the seared brisket.
03 -
Add smashed garlic cloves, onion wedges, peppercorns, thyme sprigs, and bay leaves to the slow cooker. Sprinkle the reserved spice packet over the contents.
04 -
Cover and cook on low for 6–7 hours, allowing the beef and aromatics to infuse.
05 -
Cut carrots into large pieces. Layer the carrots on top of the brisket, cover, and continue to cook on low for an additional 1–2 hours until nearly tender.
06 -
Slice the cabbage into wedges after removing the stem. In a clean 30 cm skillet, melt butter over medium-high heat. Add cabbage wedges, season with salt, and sauté for about 10 minutes, stirring occasionally, until softened but not fully cooked.
07 -
Transfer sautéed cabbage to the slow cooker on top of the carrots. Cover and continue cooking on low for 30–60 minutes, allowing cabbage to absorb the beef flavors and finish softening.
08 -
While the slow cooker finishes, roast red potatoes in the oven according to your preferred method until golden and crisp.
09 -
Remove the cooked brisket and let rest for 10 minutes. Slice across the grain. Drain cabbage. Arrange corned beef, cabbage, carrots, and roasted potatoes on a serving platter. Garnish with chopped parsley and chives. Serve with horseradish sauce.
# Notes & Tips:
01 -
For maximum tenderness, allow brisket to rest before slicing and always cut against the grain.
02 -
Use the spice packet included with the corned beef for a classic flavor, or supplement with spices such as coriander, mustard seed, and allspice for a personal touch.
03 -
Cabbage should be sautéed separately to retain texture and avoid overcooking.
04 -
Roast potatoes in the oven rather than in the slow cooker to ensure a crisp, non-mushy texture.