Corned Beef and Cabbage
A classic, comforting dish featuring tender corned beef simmered with cabbage and rustic vegetables, perfect for family dinners.
Ingredients
Main Ingredients
- 3 to 4 pounds corned beef brisket with spice packet A flavorful cut that tenderizes beautifully.
- 1 small head cabbage, cut into wedges Adds crunch and a sweet flavor.
- 4 medium-sized carrots, peeled and cut into chunks Provides earthiness and vibrance.
- 1 pound baby potatoes, halved or quartered Offers heartiness to the meal.
- 4 cups beef broth Or enough to cover the meat.
- 1 tablespoon olive oil Optional for searing to enhance the crusty texture.
- to taste salt and pepper Basic seasoning that elevates flavors.
Optional Garnishes
- fresh parsley For a fresh touch.
- mustard For an added kick.
Instructions
Preparation
- Heat a skillet over medium-high heat and add the olive oil.
- Sear each side of the corned beef brisket for about 4 to 5 minutes until golden.
- Transfer the seared meat to your crockpot and sprinkle the spice packet over the beef.
- Surround the meat with carrots and potatoes, and pour the beef broth over until just covered.
- Cover the crockpot and set it to low for 8 to 10 hours or high for 4 to 6 hours.
Cooking
- An hour before serving, place the cabbage wedges on top of the other ingredients in the crockpot.
- Cover and let it cook until the cabbage is tender.
Serving
- Remove the corned beef from the crockpot and let it rest for a few minutes.
- Slice against the grain and serve with vegetables, garnished with parsley or mustard.
Notes
Consider adding peppercorns or a bay leaf, experiment with different vegetables, and use leftovers in sandwiches or hash. For faster cooking, use an Instant Pot set to high pressure for 90 minutes.