Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Corned beef and cabbage is a time-honored dish synonymous with St. Patrick’s Day celebrations and Irish-American households. This slow-cooked recipe allows the rich, flavorful brisket to simmer gently alongside sweet cabbage, tender carrots, and hearty potatoes, creating a warm and comforting dinner. Each bite is an inviting medley of texture and flavor, showcasing the delightful simplicity of traditional Irish cuisine. The beauty of this dish lies not only in its taste but also in how well it brings friends and family together around the dinner table.
Table of Contents
For my first St. Patrick’s Day dinner, I wanted to impress my friends with an authentic dish that felt celebratory yet achievable in my own kitchen. After several iterations, I discovered the magic of the slow cooker, which practically takes care of all the hard work. Imagine coming home after a long day to a house filled with the comforting aroma of spices and tender beef. It’s not just a meal; it’s a joyous experience that turns a regular dinner into a warm Irish celebration. So grab your slow cooker and let’s get started on making this quintessential Irish delight!
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep, this no-fuss recipe cooks itself in the slow cooker for about 6-8 hours.
- Irresistible Flavor: Bold spices from the corned beef and the natural sweetness of the vegetables meld together for a savory feast.
- Eye-Catching Appeal: A vibrant platter with tender beef and colorful veggies makes this dish a showstopper at any gathering.
- Flexible Serving: Perfect for cozy family dinners, holiday feasts, or casual Sunday meals.
- Diet-Friendly Options: Naturally gluten-free and can be easily adapted for other dietary preferences.
Ingredients You’ll Need
- 1 (3-4 pounds) corned beef brisket: This is the star ingredient, packed with flavor and perfect for slow cooking. Look for briskets that come with a spice packet for added seasoning.
- 1 large head cabbage, cut into large wedges: Adds crunch and flavor, soaking up the delicious cooking juices.
- 4 large carrots, chopped into large chunks: Sweet and hearty; they complement the beef perfectly.
- 6-8 medium potatoes (red or Yukon Gold), halved or quartered: These starchy gems become tender and absorb all the savory broth.
- 1 large onion, thinly sliced: Provides aromatic depth to the dish.
- 4 cloves garlic, roughly chopped: Infuses the cooking liquid with a lovely fragrance.
- 4 cups beef broth: The cooking liquid that keeps everything moist and flavorful.
- 1/4 cup apple cider vinegar: Adds a nice tang that balances the richness of the meat.
- 2 bay leaves: Bring an aromatic touch to the slow cooker for added depth.
- 1 teaspoon mustard seeds: Good for extra flavor if not included in your seasoning packet.
- 1 teaspoon black peppercorns: Adds a mild heat and aromatic spiciness.
- 1 teaspoon dried thyme: Earthy flavor that enhances the overall dish.
- Salt to taste: Necessary for enhancing each element’s flavor.
- Black pepper to taste: Adds warmth to the dish.
- 2 tablespoons unsalted butter (for mustard cream sauce): Creates a rich base for your sauce.
- 2 tablespoons all-purpose flour (for mustard cream sauce): Thickens the sauce beautifully.
- 1 1/2 cups milk (for mustard cream sauce): Adds a creamy texture.
- 2 tablespoons Dijon mustard (for mustard cream sauce): Sweet and tangy flavor that brings everything together.
- 1 tablespoon stone-ground mustard (for mustard cream sauce): Adds texture and depth to the sauce.
- 1/2 teaspoon white wine vinegar (for mustard cream sauce): A little acidity that brightens 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 eliminate excess brine. Pat it dry carefully with paper towels and place it fat-side up into your slow cooker. If your brisket comes with a seasoning packet, sprinkle it generously over the top. Alternatively, add your mix of spices, including 2 bay leaves, 1 teaspoon mustard seeds, and 1 teaspoon black peppercorns directly into the pot for incredible flavor.
Arrange Aromatics: Thinly slice your onion and roughly chop your garlic, scattering them around and on top of the brisket. This step maximizes aromatic flavor! Pour in about 4 cups of beef broth and in goes the 1/4 cup of apple cider vinegar around the brisket. Cover the pot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the brisket becomes incredibly tender.
Prepare the Vegetables: Once you’re about 2-3 hours away from the beef being done (if on low) or about 1 hour (if on high), get your vegetables ready. Cut the cabbage into large wedges and peel the carrots, chopping them into large chunks. Halve or quarter the potatoes depending on their size, ensuring they cook evenly.
Add Veggies: Gently place the cabbage, carrots, and potatoes around the corned beef in the slow cooker, ensuring they’re partially submerged in that wonderful cooking liquid. Stir gently to nestle them in. Cover again and continue cooking until everything is tender but maintains its shape—about 2-3 hours if on low or 1 hour if on high.
Rest the Beef: Once everything is cooked, carefully remove the brisket from the slow cooker and place it on a cutting board to rest for about 10-15 minutes. This allows the juices to redistribute. You can strain some of the cooking liquid if desired for serving it on the side or for the mustard cream sauce.
Make the Mustard Cream Sauce: As the beef rests, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking it for about 1-2 minutes until it turns lightly golden and fragrant. Gradually whisk in 1 1/2 cups of milk, stirring 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, stirring until smooth and creamy.
Serve It Up: Finally, slice the rested corned beef against the grain into thick, beautiful pieces. On a large platter, arrange the sliced brisket artfully, nestling the vibrant cabbage wedges, tender carrots, and creamy potatoes around it. Drizzle the warm mustard cream sauce generously over the beef and vegetables or place it on the side for your guests to enjoy. Garnish, if desired, with freshly chopped parsley for a pop of color.
Storing & Reheating
To store leftover corned beef and cabbage, allow it to cool to room temperature before placing it in an airtight container. It can safely stay at room temperature for up to 2 hours, but refrigerate for longer storage. In the fridge, it lasts about 3-4 days. For longer preservation, consider freezing it; it can last up to 3 months in a freezer-safe container or bag. When reheating, warm it in the microwave or on the stovetop until heated through, which may change the texture slightly, but a splash of broth can help refresh it.
Chef’s Helpful Tips
- When washing your corned beef, ensure you rinse off all brining solution to prevent overly salty flavors.
- For optimal flavor, let your brisket marinate in the spices for a few hours or overnight before cooking if possible.
- Be careful not to overcook your vegetables; they should be tender but not mushy.
- For a flavor boost, consider adding a splash of beer to your cooking liquid.
- Mustard cream sauce can also be made ahead and warmed gently before serving without boiling to prevent separation.
There you have it! The joy of corned beef and cabbage not only lies in its delightful flavors and textures but also in its ability to bring people together. Whether you’re celebrating St. Patrick’s Day or just in the mood for some hearty comfort food, this dish is sure to satisfy. Explore variations, have fun with the ingredients, and relish in the comforting embrace of a home-cooked meal.
Recipe FAQs
Can I use a different cut of meat?
Absolutely! While corned beef brisket is traditional, you can also use a flat cut. If you’d like to try a leaner option, consider using a round roast, but keep in mind that the cooking time might vary slightly.
How do I know when the corned beef is done?
The best indicator is tenderness. When the meat easily pulls apart with a fork, it’s perfect! You can also use a meat thermometer; it should read at least 190°F for the best texture.
Can I cook corned beef and cabbage in a regular pot?
Certainly! Just follow the same method but use a large pot and simmer on low heat. It will take approximately 3-4 hours to achieve that melt-in-your-mouth tenderness.
Are leftovers good the next day?
Yes! In fact, the flavors meld even more overnight, making the leftovers just as enjoyable—if not more so—than when first cooked. Just ensure they’re stored properly in the fridge.
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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: Main Dishes
- Method: Slow Cooker
- Cuisine: Irish
Description
Corned Beef and Cabbage is a beloved dish, known for its tender beef, fresh vegetables, and amazing flavor. Perfect for St. Patrick’s Day or any comforting meal!
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 and pat it dry with paper towels. Place it fat-side up in the slow cooker and add seasoning.
- Slice the onion and chop the garlic, scattering them around the brisket. Pour in beef broth and apple cider vinegar around it, then cover and cook low for 6-8 hours or high for 3-4 hours until tender.
- Prepare the vegetables: cut cabbage, chop carrots, and halve or quarter the potatoes. Arrange them around the brisket in the slow cooker.
- Cover the slow cooker and continue cooking until the vegetables are fork-tender yet hold their shape.
- Remove the brisket, let it rest before slicing. Strain cooking liquid for serving or use in sauce.
- Prepare the mustard cream sauce by melting butter in a saucepan, whisking in flour, then gradually adding milk until thick. Stir in mustards and vinegar, seasoning to taste.
- Slice the brisket against the grain, serve with vegetables and drizzle with mustard cream sauce.
Notes
For added richness, serve the dish with crusty bread.
The remaining cooking liquid makes a delicious base for soups or sauces.
Feel free to adjust vegetables based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
