Best Recipe for Corned Beef and Cabbage
A Hearty St. Patrick’s Classic for the Slow Cooker
This corned beef and cabbage fills the kitchen with savory, briny aroma, tender meat, buttery cabbage, and sweet carrots — a comforting centerpiece for St. Patrick’s Day or any cold evening. One practical tip: searing the brisket first builds flavor and helps the meat slice cleanly after slow cooking. For a sweet finishing touch after dinner try candied nuts like these candied pecans for holidays.
Why Home Cooks Keep Coming Back to This Dish
Easy to assemble, largely hands-off, and endlessly forgiving, this slow-cooker corned beef delivers deep flavor without babysitting the stove. It’s equally at home on a holiday table or a cozy weeknight, and you can adapt the aromatics to your pantry. If you need more straightforward weeknight inspiration, check out these creamy pasta weeknight dinners for fast family meals.
Small Things I Appreciate About This Recipe
Why these little details matter
- Slow, low heat melts connective tissue for tender slices.
- Searing creates browned fond that deepens the sauce when deglazed.
- Adding vegetables in stages prevents overcooking root veg and cabbage.
- Serving components separately keeps textures bright on the platter.
Big Picture: How Dinner Comes Together
Start by searing and deglazing to capture flavor, then transfer the brisket to a crock pot with broth, mustard and aromatics. Slow-cook most of the time with the lid on, add carrots for the final hours, and finish with sautéed cabbage so it retains texture and picks up beefy juices. Roast the potatoes in the oven while the slow cooker finishes so everything arrives hot and crisp.
Before You Start: Smart Prep Moves
Trim any loose fat if you prefer leaner slices, but keep the fat cap intact for flavor during the long cook. Prep and group ingredients on the counter: smashed garlic, sliced onion, mustard-mixed broth, and quartered carrots so adding layers is quick. If using a spice packet from the corned beef, hold it until you add the aromatics.
What You’ll Need
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 (8-10 carrots)), 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)
Notes on Ingredients and Easy Substitutes
Choose a brisket labeled for corning if possible (it’s already brined). If you don’t have whole grain mustard, Dijon or regular mustard works — flavor shifts slightly but still tasty. Use low-sodium beef broth if you’re watching salt; remember the corned beef is already salty. For thyme, dried is fine — reduce amount to 1 teaspoon.
Slow-Cooker Directions, Reimagined Step-by-Step
- Heat a large 12-inch skillet over medium-high for at least 2 minutes. Drain the corned beef package into the sink — do not rinse. Save any spice packet that came with the meat if present.
- Add 2 tablespoons oil to the hot pan; when it shimmers, add the drained corned beef fat-side down and sear 2–4 minutes until golden. Flip and sear the other side 2–3 minutes. Transfer the seared brisket to the crock pot fat-side up. Keep the skillet — you’ll deglaze it.
- In a measuring cup, whisk 1 & 1/2 cups beef broth with 3 tablespoons whole grain mustard. Pour this into the hot skillet and stir over medium-high, scraping up browned bits until the liquid simmers and the fond is loosened. Pour the deglazed mixture over the brisket in the crock pot.
- Smash 6 garlic cloves with the flat of a knife, peel, and add them to the pot. Add the sliced onion, 15–20 whole peppercorns, 8–10 thyme sprigs (or dried), 2 bay leaves, and sprinkle the saved spice packet over everything. Cover and cook on LOW for 6–7 hours.
- Meanwhile, peel the carrots and cut into thirds (split large pieces lengthwise). After the initial 6–7 hours, add the carrots on top of the brisket, replace the lid, and cook on LOW for another 1–2 hours until carrots are tender.
- While carrots cook, halve the cabbage, remove the core, and cut into large wedges. Melt 1/2 cup butter in the 12-inch skillet over medium-high. Add the cabbage (it will look like too much — pack it in) and sprinkle 1 teaspoon kosher salt. Sauté, stirring occasionally, about 10 minutes until slightly wilted but not fully cooked.
- Nest the sautéed cabbage on top of the carrots in the crock pot; continue cooking on LOW another 30–60 minutes so the cabbage softens and absorbs flavor.
- Roast the red potatoes in the oven separately (see oven instructions below) so they remain crisp and golden.
- To serve, use a slotted spoon to transfer cabbage to a colander to drain slightly, gather carrots together on the serving platter, then place the drained cabbage next to them. Transfer the brisket to a cutting board and let rest 10 minutes, then slice against the grain and arrange on the platter. Leave behind the broth, thyme stems, bay leaves and overcooked aromatics. Add roasted potatoes, garnish with chopped parsley and chives, and serve with Horseradish Sauce and Irish Soda Bread.
Timing and visual cues to watch for
- Sear: look for a clear golden-brown crust in 2–4 minutes per side.
- Low slow-cook: the meat should be fork-tender after 6–7 hours.
- Carrots: tender but firm after 1–2 additional hours.
- Cabbage: slightly wilted after sauté, then softened but not mushy after the final 30–60 minutes.
Oven Instructions: clearly
- Preheat oven to 425°F (220°C). Cut 2 pounds red potatoes into 1-inch pieces. Toss with 2–3 tablespoons oil, kosher salt, pepper, and optional herbs (rosemary or thyme). Spread in a single layer on a rimmed baking sheet and roast 25–35 minutes until golden and crisp, stirring once halfway. Serve hot alongside the corned beef.
How to Plate and What to Serve With It
Pairs beautifully with bright condiments and bread. Serve the components separately on a platter so guests can choose their portions, and offer a sharp horseradish sauce and warm Irish Soda Bread. For serving ideas, see the list below.
Serving ideas
- Sliced corned beef with a dollop of horseradish sauce on the side.
- Roasted red potatoes arranged next to carrots for color contrast.
- Warm Irish Soda Bread or buttered rolls to soak up juices.
- Simple green salad or pickles to cut the richness.
- For a brunchy finish, consider a sweet bread like the best cinnamon rolls.
How to Store Leftovers Safely
Keep leftovers refrigerated within two hours of cooking in airtight containers. Cool brisket and vegetables before sealing containers to prevent excess condensation.
Quick storage reminders
- Refrigerate up to 4 days.
- Freeze slices in freezer bags up to 2–3 months (label with date).
- Thaw overnight in the fridge before reheating.
Tools, Timing Shortcuts, and Helpful Gear
A heavy skillet for searing, a reliable slow cooker, sharp carving knife, and a rimmed baking sheet for potatoes are the essentials. If short on time, use a pressure cooker to reduce the cook time dramatically.
Extra tips from the test kitchen
- Sear in batches if your brisket is large and the pan crowding prevents browning.
- Use a thermometer: corned beef is done when it reaches 190–205°F for tender slices.
- If you want a starter before the main course, try a bowl of comforting soups to warm guests.
Easy Variations to Suit Diets and Flavors
Swap whole grain mustard for Dijon or add a splash of stout or Guinness to the deglaze for a deeper, slightly bitter profile. For lower-sodium, rinse the corned beef briefly and use low-sodium broth, though this will reduce some briny flavor.
Simple swaps for dietary needs
- Low-sodium: rinse meat and use low-sodium broth.
- Vegetarian option: substitute seared smoked tofu or seitan and vegetable broth with similar aromatics.
- Gluten-free: confirm mustard and any store-bought horseradish sauce are gluten-free.
Nutrition Estimate Per Serving
Estimated per serving (assumes 8 servings total): Calories ~620 kcal, Protein ~45 g, Fat ~38 g, Carbohydrates ~28 g. Serving size: approximately 1/8 of the full prepared meal (brisket plus vegetables and potatoes).
Nutrition adjustment notes
- To lower calories, trim visible fat and reduce butter to 2–3 tablespoons for sautéing cabbage.
- Add more cabbage and carrots and fewer potatoes to increase fiber and lower calories per portion.
Common Questions and Answers
Q: Can I cook corned beef on high in the slow cooker?
A: Yes, you can cook on HIGH for about 4–5 hours total, but LOW yields more tender results.
Q: Should I rinse the corned beef before cooking?
A: The recipe advises draining the brine and not rinsing; keep the briny flavor and the spice packet if included. Rinsing will remove some salt and the packet flavor.
Q: Why add vegetables later instead of at the start?
A: Carrots and cabbage have different cook times; adding later prevents mushy textures and keeps the cabbage from disintegrating.
Q: Can I use the leftover cooking liquid to make gravy?
A: Yes — strain the liquid, skim fat, simmer, and thicken with a beurre manié or cornstarch slurry for a flavorful gravy.
Q: How do I slice corned beef for the best texture?
A: Rest the meat, then slice thinly against the grain for tender pieces.
Give It a Try — You’ll Be Glad You Did
This slow-cooker corned beef and cabbage is a forgiving, flavorful meal that rewards a bit of patience. Gather the family, roast the potatoes, and enjoy the rich aroma and tender slices — don’t forget the horseradish and soda bread for a classic finish.
Corned Beef and Cabbage
Ingredients
Method
- Heat a large 12-inch skillet over medium-high for at least 2 minutes.
- Drain the corned beef package into the sink — do not rinse. Save any spice packet that came with the meat if present.
- Add 2 tablespoons of oil to the hot pan; when it shimmers, add the drained corned beef fat-side down and sear for 2–4 minutes until golden. Flip and sear the other side for 2–3 minutes.
- Transfer the seared brisket to the crock pot fat-side up. Keep the skillet for deglazing.
- In a measuring cup, whisk together beef broth and whole grain mustard. Pour this into the hot skillet, stirring over medium-high heat while scraping up browned bits until the liquid simmers.
- Pour the deglazed mixture over the brisket in the crock pot.
- Smash the garlic cloves with the flat of a knife and add them to the pot with the onion, peppercorns, thyme sprigs, bay leaves, and the saved spice packet.
- Cover and cook on LOW for 6–7 hours.
- Meanwhile, peel the carrots and cut them into thirds. After the initial cooking time, add the carrots on top of the brisket, replace the lid, and cook on LOW for another 1–2 hours until the carrots are tender.
- While the carrots cook, melt butter in the skillet. Add the cabbage and sprinkle with kosher salt. Sauté for about 10 minutes until slightly wilted.
- Nest the sautéed cabbage on top of the carrots in the crock pot and continue cooking on LOW for another 30–60 minutes.
- Preheat the oven to 425°F (220°C). Cut red potatoes into 1-inch pieces, toss with oil, salt, pepper, and optional herbs. Spread on a baking sheet and roast for 25–35 minutes until golden and crisp.
- Transfer cabbage to a colander to drain slightly, gather carrots on a serving platter, and place cabbage next to them.
- Transfer the brisket to a cutting board, let rest for 10 minutes, slice against the grain, and arrange on the platter.
- Add roasted potatoes, garnish with parsley and chives, and serve with horseradish sauce and Irish soda bread.
