Description
This classic Corned Beef and Cabbage recipe delivers tender, flavorful brisket paired with perfectly cooked cabbage, carrots, and potatoes. Slow-cooked to perfection, this hearty dish is a comforting meal that’s easy to prepare and ideal for a family dinner or St. Patrick’s Day celebration.
Ingredients
Scale
Meat
- 3-4 lb brisket corned beef
Vegetables
- 1 medium head of cabbage
- 4 medium carrots
- 4 medium waxy potatoes (like Yukon Gold)
Liquids and Spices
- 4 cups low-sodium beef broth
- 1 tablespoon pickling spice
Condiments
- Mustard (for serving)
Instructions
- Prepare Ingredients: Rinse the corned beef under cold water to remove excess salt. Chop cabbage, carrots, and potatoes into bite-sized pieces to ensure even cooking.
- Layer Ingredients: Place the corned beef at the bottom of a slow cooker or pot. Then layer the potatoes, carrots, and finally the cabbage on top, creating a bed of vegetables above the meat.
- Add Broth and Spices: Pour in enough low-sodium beef broth to cover the ingredients halfway. Sprinkle 1 tablespoon of pickling spice evenly over the mixture for enhanced flavor.
- Cook: If using a slow cooker, cook on low for 8-10 hours until the meat is fork-tender. If simmering on the stovetop, cook at a low simmer for about 3 hours, checking that the meat and vegetables are tender.
- Rest and Serve: Remove the brisket and let it rest for 10 minutes to retain juices. Slice against the grain to keep meat tender. Serve with mustard alongside the cooked vegetables for a classic taste experience.
Notes
- Rinsing the corned beef removes excess salt and prevents the dish from becoming overly salty.
- Layering vegetables allows even cooking and prevents softer ingredients like cabbage from overcooking.
- Letting the meat rest after cooking helps retain moisture and improves slicing.
- Cooking times may vary slightly depending on slow cooker or stovetop heat intensity.
- Use waxy potatoes like Yukon Gold to keep the potatoes firm and prevent them from falling apart.
