Description
A comforting one-pot meal of tender corned beef simmered with cabbage and vegetables, perfect for family gatherings.
Ingredients
Scale
- 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 (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)
- 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 12-inch skillet over medium-high heat for at least 2 minutes.
- Open your package of corned beef and drain the brine into the sink; there’s no need to rinse.
- Add 2 tablespoons of oil to the hot skillet; it should shimmer beautifully.
- Swirl to coat, then add the drained corned beef.
- Sear for 2-4 minutes on one side until golden brown, then carefully flip and sear the other side for another 2-3 minutes.
- Place the seared corned beef in your crock pot, fat side up.
- In a glass measuring cup, combine 1 and 1/2 cups of beef broth with 3 tablespoons of whole grain mustard.
- Pour the mixture into the skillet over medium-high heat, letting it bubble while you scrape up those delicious browned bits.
- Pour this over the corned beef in your crock pot.
- Smash the 6 cloves of garlic and add them to the crock pot.
- Slice the onion into wedges and add that too.
- Sprinkle in the peppercorns, thyme sprigs, and tuck in the bay leaves.
- Cover with the lid and cook on low for about 6-7 hours.
- Prepare your carrots by peeling them and slicing each into thirds.
- Add the carrots on top of the beef, cover again, and cook for an additional 1-2 hours.
- Prepare the cabbage by slicing it in half and cutting out the stem, then cut into large wedges.
- Melt 1/2 cup of butter in a 12-inch skillet over medium-high heat.
- Add all the cabbage and sprinkle with 1 teaspoon of kosher salt.
- Sauté, stirring occasionally for about 10 minutes until slightly wilted.
- Add the cabbage on top of the carrots and continue cooking on low for another 30-60 minutes.
- Transfer the corned beef, vegetables, and potatoes onto a large platter.
- Garnish with chopped parsley and chives, and serve with Horseradish Sauce.
Notes
This dish tastes even better the next day and is perfect for meal prep. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg