Description

This classic Corned Beef and Cabbage recipe is a comforting and hearty meal perfect for family dinners or St. Patrick’s Day celebrations. Tender corned beef brisket is slow-cooked with fresh cabbage, carrots, and potatoes, all simmered in a flavorful broth infused with pickling spice. Served with a tangy mustard, this dish is easy to prepare and delivers rich, satisfying flavors.

Ingredients

Scale

Meat

3-4 lb brisket corned beef

Vegetables

1 medium head of cabbage, chopped into bite-sized pieces
4 medium carrots, chopped into bite-sized pieces
4 medium waxy potatoes (like Yukon Gold), chopped into bite-sized pieces

Liquids and Seasonings

4 cups low-sodium beef broth
1 tablespoon pickling spice
Mustard, for serving

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Instructions

Prep the Ingredients: Rinse the corned beef under cold water thoroughly to remove excess salt, which helps balance the flavor. Then chop the cabbage, carrots, and potatoes into bite-sized pieces to ensure even cooking.
Layer in Slow Cooker: Place the rinsed corned beef brisket at the bottom of the slow cooker or pot. Next, add the potatoes, followed by the carrots, and finally top with the chopped cabbage. This layering helps the vegetables cook evenly and absorb the beef flavor.
Add Broth and Seasonings: Pour enough low-sodium beef broth over the layered ingredients to cover them halfway. Sprinkle the tablespoon of pickling spice evenly over the top to infuse the dish with traditional corned beef flavors.
Cook Slowly: Set the slow cooker to low heat and cook for 8 to 10 hours until the meat is fork-tender and the vegetables are soft. Alternatively, simmer on the stovetop for about 3 hours if not using a slow cooker.
Rest and Serve: Carefully remove the brisket from the cooker and let it rest for 10 minutes to retain its juices. Slice the meat against the grain for tenderness. Serve the sliced corned beef alongside the cooked cabbage, carrots, and potatoes with mustard on the side for dipping.

Notes

Rinsing the corned beef removes excess salt and prevents the dish from becoming too salty.
If you prefer stronger spice flavors, you can add extra pickling spice or a bay leaf during cooking.
Using waxy potatoes like Yukon Gold helps maintain their shape without becoming mushy.
Letting the meat rest after cooking improves texture and juiciness.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.