Description
A cozy classic featuring tender corned beef and vibrant vegetables, perfect for family dinners and chilly evenings.
Ingredients
Scale
- 4 pounds corned beef brisket (flat or point cut, with spice packet)
- 2 tablespoons oil (for searing)
- 1 ½ 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
- 8–10 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 pounds carrots (peeled and quartered)
- ½ 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 immediately.
- 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.
- Combine 1 ½ cups beef broth with 3 tablespoons whole grain mustard in a glass measuring cup.
- Add the mixture to the skillet, scraping up the browned bits, then pour this flavorful broth over the corned beef in the crock pot.
- Smash the garlic cloves and add them to the pot along with the onion wedges.
- Toss in peppercorns, thyme, bay leaves, and the spice packet.
- Cover with the lid and cook on low for 6-7 hours.
- Prepare your carrots by slicing them into thirds and add them on top of the beef; cover and cook for another 1-2 hours.
- Sauté the cabbage in melted butter over medium-high heat for 10 minutes.
- Add the cabbage on top of the carrots in the crock pot and continue cooking on low for another 30-60 minutes.
- Transfer the corned beef and veggies to a large platter and let the beef rest for 10 minutes before slicing.
- Garnish with roasted potatoes and your homemade horseradish sauce, along with parsley or chives.
Notes
Feel free to add your favorite root vegetables or swap proteins. Leftovers can be stored for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 1020mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg