Corned Beef and Cabbage
A soul-soothing dish combining tender corned beef brisket with vibrant vegetables in a savory broth.
Ingredients
Main Ingredients
- 3 to 4 pounds corned beef brisket, complete with a spice packet
- 1 small head of cabbage, cut into wedges Provides a crisp and refreshing crunch.
- 4 medium-sized carrots, peeled and cut into chunks Adds sweetness and color.
- 1 pound of baby potatoes, halved or quartered Creates a creamy texture.
- 4 cups of rich beef broth Envelops the meat and vegetables with deep flavor.
- 1 tablespoon of olive oil Optional for searing.
- to taste Salt and pepper Enhances all natural flavors.
- Fresh parsley and mustard for garnish Optional for garnish.
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.
- 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 the vegetables, garnished with fresh parsley or mustard.
Notes
For rich flavor, consider adding apple cider vinegar or brown sugar to the broth. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2-3 months. Serve with crusty bread or creamy colcannon.