Print

Homemade Corned Beef and Cabbage Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This Homemade Corned Beef and Cabbage recipe is a comforting, classic one-pot meal perfect for any day of the week or special occasions like St. Patrick’s Day. Featuring tender corned beef slow-cooked to perfection with aromatic herbs and spices, alongside flavorful carrots and sautéed cabbage, this hearty dish comes together effortlessly with simple ingredients. Served with roasted potatoes and horseradish sauce, it offers a deliciously balanced meal that’s great for feeding a crowd or enjoying leftovers throughout the week.

Ingredients

Scale

For the Beef and Braise:

  • 4 lb corned beef (Snake River Farms wagyu recommended for better marbling)
  • 2 tbsp oil
  • 1.75 cups beef broth (Swanson unsalted preferred to control saltiness)
  • 3.5 tbsp mustard
  • 6 garlic cloves (freshly smashed)
  • 1 onion (halved)
  • 20 peppercorns
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 tsp celery seed

For the Vegetables:

  • 2 lb carrots (peeled and cut into 3-inch diagonal chunks)
  • 1 head cabbage (sliced into 8 thick wedges, core intact)
  • 1/2 cup butter (Kerrygold unsalted preferred)
  • 1.5 tsp salt

For Serving:

  • 1 batch roasted potatoes (prepared separately)
  • 1 batch horseradish sauce
  • Parsley (finely chopped for garnish)
  • Fresh chives (for garnish)

Instructions

  1. Sear the Corned Beef and Build the Braising Base: Pat the corned beef dry with paper towels. Heat oil in a large skillet over medium-high heat until shimmering. Sear the corned beef for 2-4 minutes on each side until deeply browned, creating a flavorful crust. Transfer the meat to a slow cooker. Pour broth into the skillet and add mustard, scraping up browned bits. Bring to a boil then pour over the meat in the slow cooker.
  2. Add Aromatics and Start the Long Braise: Add smashed garlic, halved onion, peppercorns, thyme sprigs, bay leaves, and celery seed directly to the slow cooker. Cover and cook on low for 6-7 hours until meat is very tender and pulls apart easily.
  3. Add Carrots and Continue Braising: After initial braise, nestle carrot chunks around the meat in the slow cooker. Cook on low for an additional 1-2 hours until carrots are tender but hold their shape.
  4. Sauté the Cabbage in Butter: While carrots finish, melt butter in a large skillet over medium heat. Add cabbage wedges and salt. Sauté for about 10 minutes, stirring occasionally, until cabbage softens and gets lightly golden on edges. This adds sweet caramelized flavor.
  5. Finish Cooking and Prepare for Serving: Transfer sautéed cabbage to slow cooker with meat and carrots. Cook on low for 30-60 minutes until cabbage absorbs flavors and is tender. Meanwhile, prepare or reheat roasted potatoes and horseradish sauce. Remove meat and let rest for 10 minutes to retain juices.
  6. Slice and Plate the Corned Beef and Cabbage: Slice rested meat against the grain into thick slices for tenderness. Arrange meat on a platter with braised carrots, cabbage, and roasted potatoes. Ladle some braising liquid over the dish. Garnish with chopped parsley and fresh chives. Serve with horseradish sauce on the side.

Notes

  • Slicing against the grain ensures tender meat; slicing with the grain makes it tough.
  • Searing the beef before slow cooking adds essential depth of flavor.
  • Add carrots later in cooking to keep them firm and prevent mushiness.
  • Keep cabbage wedges intact to hold together while sautéing and slow cooking.
  • Let the meat rest after cooking to allow juices to redistribute for juicy slices.
  • Store leftovers in separate containers for meat and vegetables to maintain texture.
  • Corned beef freezes well; vegetables do not as well due to moisture content.
  • Reheat meat gently in oven with broth to prevent drying out.

Keywords: corned beef, cabbage, slow cooker recipe, Irish dinner, St. Patrick's Day, one pot meal, braised beef, comfort food

Find it online: https://foodbylina.com/homemade-corned-beef-and-cabbage-recipe/