Name: Corned Beef and Cabbage | Traditional St Patrick's Day Dinner
Prep time: 20 min
Cook time: 6 h 20 min
Total time: 6 h 40 min
Cuisine: Irish
Ingredients: 1 (3-4 pounds) corned beef brisket; 1 large head cabbage, cut into large wedges; 4 large carrots, chopped into large chunks; 6-8 medium potatoes (red or yukon golds), halved or quartered; 1 large onion, thinly sliced; 4 cloves garlic, roughly chopped; 4 cups beef broth; 1/4 cup apple cider vinegar; 2 bay leaves; 1 teaspoon mustard seeds (if not in seasoning packet); 1 teaspoon black peppercorns (if not in seasoning packet); 1 teaspoon dried thyme; salt to taste; black pepper to taste; 2 tablespoons unsalted butter (for mustard cream sauce); 2 tablespoons all-purpose flour (for mustard cream sauce); 1 1/2 cups milk (for mustard cream sauce); 2 tablespoons dijon mustard (for mustard cream sauce); 1 tablespoon stone-ground mustard (for mustard cream sauce); 1/2 teaspoon white wine vinegar (for mustard cream sauce)

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Slow Cooker Corned Beef & Cabbage: Perfected is a classic dish that warms the heart and satisfies the soul. Steeped in Irish tradition, this flavorful meal is often served on St. Patrick’s Day, but it’s lovely for any occasion. With tender slices of corned beef bathing in flavorful broth and vibrant vegetables cooked to perfection, this dish truly embodies the comfort food essence. It’s not just about the feast, but the joy of gathering around the table with loved ones, sharing stories and savoring every bite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

Corned Beef and Cabbage | Traditional St Patrick's Day Dinner

I remember the first time I made corned beef and cabbage in a slow cooker; I was pleasantly surprised at how everything melded together beautifully. The savory aroma filled my kitchen, hinting at the delicious meal to come. This recipe makes it all so effortless, perfect for busy weeknights or special celebrations. The convenience of the slow cooker means you can set it and forget it, while the flavors develop and deepen beautifully. Trust me, once you try this, it will become a go-to for chilly evenings.

Why You’ll Love This Recipe

Simple & Quick: With only 20 minutes of prep and hands-off slow cooking, dinner practically makes itself.
Irresistible Flavor: The combination of corned beef, tender cabbage, and flavorful vegetables creates a mouthwatering experience.
Eye-Catching Appeal: Vibrant colors and hearty portions make this dish a showstopper at dinner parties or family gatherings.
Flexible Serving: Perfect for St. Patrick’s Day feasts or cozy weeknight dinners, this recipe fits any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right broth, it’s always a crowd-pleaser.

Ingredients You’ll Need

1 (3-4 pounds) corned beef brisket: This cut is rich in flavor and tenderness, perfect for slow cooking. Look for one that feels well-marbled for the best results.
1 large head cabbage, cut into large wedges: Cabbage provides balance with its mild flavor and crunchy texture. Green cabbage is traditional, but you can also use Savoy for a twist.
4 large carrots, chopped into large chunks: Carrots add natural sweetness and color, complementing the savory beef.
6-8 medium potatoes (red or Yukon golds), halved or quartered: Potatoes are hearty and absorb flavors beautifully, making them a perfect side.
1 large onion, thinly sliced: Onions deepen the flavor profile; try using yellow or sweet onions for a mellow taste.
4 cloves garlic, roughly chopped: Garlic brings a wonderful aromatic element to the dish.
4 cups beef broth: A rich broth enhances the overall taste. Use low-sodium versions to control salt levels.
1/4 cup apple cider vinegar: This adds a tangy brightness that cuts through the richness of the beef.
2 bay leaves: Bay leaves offer earthy notes; always remember to remove them before serving.
1 teaspoon mustard seeds (if not in seasoning packet): For those who love a bit of extra flavor, mustard seeds enhance the dish.
1 teaspoon black peppercorns (if not in seasoning packet): Freshly cracked pepper adds warmth and spice.
1 teaspoon dried thyme: Thyme complements the savory flavors beautifully and brings depth to the broth.
Salt to taste: Essential for balancing flavors, but add sparingly as corned beef is often brined.
Black pepper to taste: Freshly ground for best flavor.
2 tablespoons unsalted butter (for mustard cream sauce): Adds richness and a silky texture to the sauce.
2 tablespoons all-purpose flour (for mustard cream sauce): Helps thicken the sauce, ensuring it clings beautifully to the meat and vegetables.
1 1/2 cups milk (for mustard cream sauce): Whole milk makes for a creamy consistency, but lower-fat options work too.
2 tablespoons Dijon mustard (for mustard cream sauce): Adds a sharp, tangy flavor that enhances the richness.
1 tablespoon stone-ground mustard (for mustard cream sauce): Offers a nice texture and additional flavor complexity.
1/2 teaspoon white wine vinegar (for mustard cream sauce): This adds a bit of brightness and complexity to the sauce.

How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

Prepare the Brisket: Unwrap your corned beef brisket, rinsing it thoroughly under cold water to remove excess brining solution. Pat it dry with paper towels, then place the brisket fat side up in your slow cooker. If your brisket comes with a seasoning packet, sprinkle it liberally across the meat. If not, add your mixture of 2 bay leaves, 1 teaspoon mustard seeds, and 1 teaspoon black peppercorns directly into the pot for depth of flavor.

Add Aromatics: Thinly slice your onion and roughly chop the garlic. Scatter these aromatic ingredients over and around the brisket to infuse the dish with fragrance as it cooks. Pour about 4 cups of beef broth and 1/4 cup of apple cider vinegar around the brisket, then cover and set your slow cooker to low for 6-8 hours, or high for 3-4 hours until the brisket is fork-tender.

Prepare the Vegetables: When the brisket is about 2-3 hours from being done (or 1 hour if you’re on high), it’s time to prepare your vegetables. Cut the cabbage into large wedges, peel and chop the carrots into substantial chunks, and halve or quarter your potatoes based on their size. This size ensures everything cooks evenly while maintaining a pleasing texture.

Nestle the Veggies: Gently arrange the cabbage, carrots, and potatoes around the corned beef in the slow cooker. Make sure they’re submerged in the cooking liquid to soak up all that wonderful flavor. Stir everything gently, ensuring it’s well nestled in. Re-cover and continue cooking until the vegetables are fork-tender, about another hour or so depending on your cooking setting.

Rest the Brisket: When everything is cooked to perfection, carefully remove the brisket from the slow cooker. Let it rest on a cutting board for 10-15 minutes; this allows the juices to redistribute, leading to a moist, flavorful meat. Optionally, strain some of the cooking liquid to serve on the side or use for your mustard cream sauce.

Make the Mustard Cream Sauce: While the beef rests, melt 2 tablespoons of unsalted butter over medium heat in a small saucepan. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for 1-2 minutes until it’s lightly golden and fragrant. Gradually add 1 1/2 cups of milk, stirring constantly until the mixture thickens. Reduce the heat and stir in 2 tablespoons of Dijon mustard, 1 tablespoon of stone-ground mustard, and 1/2 teaspoon of white wine vinegar. Season with salt and black pepper to taste, continuing to stir until smooth and heated through.

Slice and Serve: Slice your rested corned beef against the grain into thick, beautiful slices. Arrange the beef artfully on a platter, or serve on individual plates along with the perfectly cooked cabbage, carrots, and creamy potatoes. Drizzle a generous amount of mustard cream sauce over top for a tangy finish, or serve it on the side. For a pop of color, sprinkle freshly chopped parsley over everything just before serving.

Storing & Reheating

Corned beef and cabbage can be stored in an airtight container in the refrigerator for up to 3-4 days. If you plan to keep it longer, consider freezing portions for up to 3 months. To reheat, simply place the corned beef and vegetables in a baking dish, cover with foil, and heat in a preheated oven at 300°F for about 20-30 minutes until warmed through. Keep in mind the texture may change slightly after freezing, but adding a little broth as it reheats can help refresh the dish.

Chef’s Helpful Tips

Ensure to rinse the corned beef well to avoid overly salty results.
If you don’t have apple cider vinegar, white vinegar or lemon juice can work as substitutes.
To develop deeper flavors, consider searing the brisket in a hot skillet before adding it to the slow cooker.
For perfectly cooked vegetables, add them during the last hours of cooking.
Taste and adjust seasoning as necessary; some corned beef may be saltier than others.
For a make-ahead meal, prepare everything a day in advance and refrigerate. Just reheat when ready to serve.

Corned beef and cabbage is a wonderful dish that combines rich flavors, tender textures, and the warmth of tradition. It’s easy to make and truly satisfying, perfect for gathering friends and family around the table. Try this hearty meal, and don’t hesitate to experiment with flavors and ingredients to make it your own. Enjoy the satisfying dish, and keep the spirit of sharing and warmth alive!

Recipe FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While corned beef brisket is traditional, you can also use a flat cut if you prefer a leaner option or even a chuck roast for a more budget-friendly meal. Just adjust cooking times as needed, since varying cuts have different levels of tenderness.

How can I make this dish gluten-free?

To cater to gluten-free diets, make sure your beef broth is certified gluten-free and avoid using regular all-purpose flour. Instead, you can thicken the mustard cream sauce with cornstarch mixed with a little water.

Can I make this dish in advance?

Yes! You can prepare everything a day ahead, including cooking it. Just cool to room temperature, then store in the refrigerator. When you’re ready to serve, reheat gently on low before slicing the brisket to keep it tender and juicy.

What should I serve with corned beef and cabbage?

This dish stands beautifully on its own, but for a complete meal, consider serving it alongside crusty bread, a green salad, or even Irish soda bread. These sides complement the meal and provide a satisfying crunch or a refreshing contrast.