Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Slow Cooker Corned Beef & Cabbage is a dish that brings a wealth of comforting flavors and aromas to your kitchen. It’s a quintessential Irish dish, especially popular on St. Patrick’s Day, though it deserves a spot on your table year-round. This recipe celebrates the tender brisket infused with spices, perfectly paired with sweet cabbage and hearty vegetables, all brought together in a slow cooker for ultimate convenience. Imagine a tender, succulent slice of corned beef falling apart with the push of a fork. The sight of vibrant green cabbage alongside golden potatoes and orange carrots is nothing short of a celebration on your plate.
Table of Contents
I first stumbled upon this slow cooker treasure during my college days when I was on the hunt for easy recipes that didn’t sacrifice flavor. What I found was a gem that not only satisfied my cravings but also became a cherished meal to share with friends. What makes this version stand out is its simplicity—just minimal prep and a few hours of cooking yield something that’s hearty, satisfying, and perfect for gatherings or family dinners. Plus, it brings joyful memories of cozy meals and warm conversations.
Why You’ll Love This Recipe
- Simple & Quick: Just 20 minutes of prep, then let the slow cooker do its magic for 6-8 hours.
- Irresistible Flavor: Experience the savory blend of corned beef spices and the sweetness of slow-cooked vegetables.
- Eye-Catching Appeal: Your dinner plate will be vibrant with colorful vegetables and beautifully arranged slices of beef.
- Flexible Serving: Perfect for St. Patrick’s Day or any weeknight dinner to warm your heart and soul.
- Diet-Friendly Options: With a few adjustments, you can make this dish gluten-free or dairy-free if needed.
Ingredients You’ll Need
- 1 (3-4 pounds) corned beef brisket: This is the star of the dish, offering rich flavor and tenderness. Look for a good quality cut, and if it’s already spiced, use that blend instead of adding spices.
- 1 large head cabbage, cut into large wedges: Cabbage adds a sweet depth and a lovely color. Savoy cabbage can also be used for a milder taste.
- 4 large carrots, chopped into large chunks: Carrots provide a natural sweetness that balances the dish perfectly. Feel free to substitute with parsnips for a different flavor.
- 6-8 medium potatoes (red or Yukon Gold), halved or quartered: These hearty potatoes absorb the broth beautifully, making them deliciously flavorful. You can substitute with sweet potatoes for a twist!
- 1 large onion, thinly sliced: Onions bring an aromatic touch; they soften and sweeten during cooking.
- 4 cloves garlic, roughly chopped: Garlic adds depth; more can be added if you’re a fan of its bold flavor.
- 4 cups beef broth: This serves as the base for rich flavor. You can use a low-sodium version, or homemade broth for the best results.
- 1/4 cup apple cider vinegar: Brightens the flavors and helps tenderize the meat. White vinegar can also work in a pinch.
- 2 bay leaves: These infuse the dish with earthy undertones. Just remember to remove them before serving!
- 1 teaspoon mustard seeds: If your brisket didn’t come with a spice packet, these add a nice touch. Can substitute with prepared mustard if needed.
- 1 teaspoon black peppercorns: Also for spice lovers, adds a subtle kick.
- 1 teaspoon dried thyme: This herb enhances the overall flavor profile; fresh thyme can add additional brightness.
- Salt & black pepper to taste: Use these to adjust seasoning based on your preference.
- For Mustard Cream Sauce:
- 2 tablespoons unsalted butter: Richness for your sauce.
- 2 tablespoons all-purpose flour: To thicken the sauce into a creamy delight.
- 1 1/2 cups milk: Whole milk gives the best creaminess, but lower fat versions can be used.
- 2 tablespoons dijon mustard: Acts as a flavor booster and adds a tangy bite.
- 1 tablespoon stone-ground mustard: Offers texture and complexity.
- 1/2 teaspoon white wine vinegar: Complements the tangy flavors in the sauce.
How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Prepare the Beef: Unwrap the corned beef brisket and give it a good rinse under cold water to wash away any excess brine. This step is crucial for reducing the saltiness. Pat it dry with paper towels and then place it fat-side up in your slow cooker. If your brisket comes with a seasoning packet, sprinkle it generously over the top. If not, add 2 bay leaves, 1 teaspoon mustard seeds, and 1 teaspoon black peppercorns directly into the pot to create your own spice blend.
Add Aromatics: Thinly slice the onion and roughly chop the garlic. Scatter these aromatic gems around, and on top of the brisket. Next, pour in about 4 cups of beef broth along with 1/4 cup apple cider vinegar, which will lend the dish a slight tang. Cover it up, setting your slow cooker to cook on low for about 6-8 hours or on high for 3-4 hours, until the corned beef is incredibly tender.
Prepare the Vegetables: With about 2-3 hours remaining (or 1 hour if cooking on high), it’s time to prep the vegetables. Cut the cabbage into large wedges, peel the carrots, and chop them into large chunks. If you’re using potatoes, halve or quarter them depending on their size.
Nestle the Veggies: Carefully arrange the cabbage, carrots, and potatoes around the corned beef in the slow cooker. Make sure they’re partially submerged in that delicious cooking liquid for maximum flavor absorption. Give them a gentle stir, then cover it back up and continue cooking until the vegetables are fork-tender but still maintain their shape.
Vent & Slice the Beef: Once cooked to perfection, carefully take the brisket out of the slow cooker and let it rest for about 10-15 minutes on a cutting board before slicing it against the grain. Consider straining off some of the flavorful cooking liquid if you’d like to serve it on the side, or use it for the mustard cream sauce.
Make the Mustard Cream Sauce: While the beef is resting, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour, cooking it for about 1-2 minutes until it turns lightly golden and fragrant—this is called a roux! Gradually pour in 1 ½ cups of milk while stirring constantly until the mixture thickens. Then, reduce the heat to low and stir in 2 tablespoons of Dijon mustard, 1 tablespoon of stone-ground mustard, and ½ teaspoon of white wine vinegar. Season with salt and black pepper to taste, stirring until the sauce is smooth and heated through.
Plate It Up: Slice the rested corned beef into thick, beautiful slices. Arrange the beef on a large platter or individual plates and nestle those colorful veggies around it. Don’t forget to drizzle that warm mustard cream sauce generously over the beef and vegetables, or serve it on the side. For an extra touch, sprinkle with freshly chopped parsley for a pop of color.
Storing & Reheating
To store any leftovers, allow the corned beef and cabbage to cool to room temperature before transferring them to an airtight container. It will keep well in the fridge for about 3-4 days. If you’d like to freeze it, wrap individual portions tightly and store them in the freezer for up to 3 months. To reheat, simply place the leftovers in a microwave or on the stovetop, warming gently until hot. Just keep in mind that reheating might slightly alter the texture of the vegetables, but they’ll still be delicious!
Chef’s Helpful Tips
- Be careful not to overcook the beef; it should be fork-tender but not mushy.
- Use a meat thermometer to ensure your brisket reaches an internal temperature of 195°F for optimum tenderness.
- For the best flavor, allow the brisket to marinate in its brine for a day or two before cooking.
- If you want to get a bit fancy, slice the brisket against the grain and sear it in a bit of oil for a crispy outside.
- To save on prep time, you could buy prepped veggies in the produce section.
- This dish adds flavor the longer it sits, so feel free to make it a day ahead!
With its combination of delightful flavors and comfortable textures, this recipe beautifully showcases the spirit of Irish cooking. It’s easy, warming, and a guaranteed crowd-pleaser. I encourage you to experiment and adjust it to your taste. Whether you enjoy it on a special occasion or just for a cozy dinner, you’re bound to love every bite.
Recipe FAQs
Can I use a different cut of meat?
Yes, while corned beef brisket is traditional, you can use other cuts like a chuck roast. Just keep in mind the cooking time might vary, and it won’t be as tender or flavorful as brisket.
What should I serve with corned beef and cabbage?
This dish pairs well with traditional Irish soda bread, good-quality crusty bread, or even a light salad to balance the richness of the meat.
Can I make this dish ahead of time?
Absolutely! Corned beef and cabbage tastes even better the next day, as the flavors meld beautifully. Just store the leftovers properly, and consider reheating gently.
How do I know when the corned beef is done?
The best way to gauge doneness is to use a meat thermometer; the brisket should reach 195°F for tender slices. You could also check if it easily pulls apart with a fork, indicating it’s ready.
More Dinner Recipes
- Coq au Vin Blanc
- Crispy Roasted Kale
- Healthy Cheesy Ground Beef Rice Casserole
- Ground Turkey Egg Roll Bowls
- Hawaiian Chicken Sheet Pan
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📖 Recipe Card
Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
- Prep Time: 20 minutes
- Cook Time: 380 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Irish
Description
Enjoy the delightful taste of corned beef and cabbage, prepared effortlessly in a slow cooker. This hearty dish features tender beef, sweet cabbage, and flavorful veggies, all simmered together to create a comforting meal perfect for any occasion.
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)
Instructions
- Rinse the corned beef brisket under cold water to remove excess brine and pat dry. Place it fat-side up in the slow cooker. If a seasoning packet is included, use it and if not, add bay leaves, mustard seeds, and peppercorns.
- Scatter the sliced onion and chopped garlic around the brisket, then pour in the beef broth and apple cider vinegar. Cover and cook on low for 6-8 hours or on high for 3-4 hours until tender.
- Prepare the vegetables about 1-3 hours before the beef is done. Cut the cabbage into wedges, chop the carrots, and halve or quarter the potatoes.
- Arrange the cabbage, carrots, and potatoes around the brisket in the slow cooker, ensuring they are submerged in the liquid. Re-cover and continue cooking until vegetables are tender.
- Remove the brisket and let rest before slicing against the grain. Optionally, strain some cooking liquid for serving.
- Melt butter in a saucepan and create a roux by whisking in flour, cooking until golden.
- Gradually whisk in milk until thickened. Stir in mustards and vinegar, seasoning to taste.
- Slice the beef and serve on a platter with cooked vegetables, drizzling with the mustard cream sauce.
Notes
Using a slow cooker allows for hands-free cooking and tender meat preparation.
Feel free to add other vegetables like turnips or parsnips for additional flavor.
Mustard cream sauce can be made ahead and warmed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 1600mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
