Corned Beef and Cabbage

Course Main Course

Cuisine American, Irish-inspired

Keyword corned-beef-and-cabbage, slow-cooked-corned-beef-and-cabbage, slow-cooker-corned-beef-and-cabbage

Prep Time 10

Cook Time 4 30

Stand time 10

Total Time 4 50

Servings servings

Calories 507kcal

Ingredients

1 3-4 lb corned beef brisket plus spice packet
water or low sodium beef broth
2 bay leaves
1 tsp granulated garlic
1 tsp onion powder
few dashes Worcestershire sauce optional
1 tsp freshly ground black pepper
4 sprigs fresh thyme
6 medium carrots peeled and sliced on bias
2 lb whole baby yellow potatoes
1 large onion sliced into wedges
1 medium head green cabbage cut into 6 even wedges
3-4 Tbsp whole grain mustard
1 Tbsp honey

Instructions

Preheat oven to 325°F. Place brisket into a deep large roasting pan fat side up. Fill with hot water about 3/4 way up the side of brisket leaving fat cap exposed. (Amount of water will vary depending on the size of the pan. You can also replace some of the water with beer or low sodium beef stock.)
Add spice packet, bay leaves, granulated garlic and onion powder. Add a few dashes of Worcestershire sauce, if using. Sprinkle with freshly ground black pepper and top with a few sprigs of fresh thyme.
Cover pan with aluminum foil. Bake for 2 1/2 hours. After 2 1/2 hours, remove foil and add carrots, potatoes, onion and cabbage wedges. Recover and continue to bake for another 1 1/2 - 2 hours or until brisket is fork tender.
Meanwhile, in a small bowl, mix together whole grain mustard and honey.
Once corned beef is fully cooked and shreds easily, remove foil. Use a slotted spoon to remove cabbage wedges to a platter and keep warm.
Increase the oven temperature to broil. Slather the top with mustard and honey then broil for several minutes to char. Remove to a cutting board, let rest uncovered for 10 minutes.
Slice brisket and arrange on a platter with cabbage, potatoes, carrots and onion. (Strain cooking liquid to remove seasonings prior to serving)
Serve immediately garnished with fresh parsley or thyme with a drizzle of jus or whole grain mustard on the side.
Variation Southern Corned Beef and Cabbage: Cook 6 slices of bacon until crisp and render the fat. Drizzle the bacon grease over the vegetables after adding them to the pan, then proceed with the recipe. Crumble the bacon over the top for serving.

Notes

Stovetop Instructions:

Place brisket fat side up in a 6-8 quart dutch oven. Cover with water. To the pot add seasoning packet, bay leaves, granulated garlic, onion powder and a few dashes of Worcestershire sauce. Bring to a boil, then lower the heat and simmer covered for 2 1/2 hours.
Uncover, add potatoes and carrots. Cover and cook for 15 minutes.
Uncover and arrange cabbage wedges on top. Cover and continue to cook for another 15-20 minutes or until all vegetables are fork tender.
Remove corned beef to a cutting board, let rest for 10 minutes.
Strain cooking liquid to remove seasonings. Slice brisket and arrange on a platter with vegetables. Serve with whole grain mustard or jus on side.
Garnish with fresh parsley or additional thyme, if desired.

Slow Cooker Instructions:

Place brisket into the crock of a 6 quart slow cooker. Fill with water just until the roast is covered. Add seasoning packet, bay leaves, granulated garlic and onion powder. Add a few dashes of Worcestershire sauce. Cover and cook on low for 8-10 hours.
After 4 hours, add potatoes and carrots to slow cooker. Cover and continue to cook.
Test corned beef for tenderness around the 7-8 hour point. Add cabbage wedges in the last hour, placing lid firmly on top. Cover and cook for an additional hour or until cabbage is fork tender.
Once corned beef is fully cooked and fork tender, remove to a cutting board, let rest for 10 minutes.
Strain cooking liquid to remove seasonings. Slice brisket and arrange on a platter with vegetables. Serve with whole grain mustard or jus on side.
Garnish with parsley or additional thyme and serve.

Nutrition