Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Slow Cooker Corned Beef and Cabbage, a dish that has become synonymous with St. Patrick’s Day, offers a savory blend of tender beef, seasoned vegetables, and a touch of tangy mustard sauce. The hearty flavors bask in a lovingly prepared broth, creating a comforting experience that warms not just the belly but the heart as well. Picture a cozy home filled with the inviting aroma of this traditional Irish fare; you can practically hear the laughter and stories being shared around the dinner table.
Table of Contents
Whether it’s a festive occasion or a casual family dinner, this recipe stands out as a crowd-pleaser. As someone who stumbled upon this gem years ago during my culinary adventures, it quickly became a staple in my kitchen. The slow cooker allows the flavors to mingle while you go about your day, making it an easy and delightful option for any home cook. I can’t wait for you to try this simple, budget-friendly meal that results in a feast fit for gathering friends and family.
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep, the slow cooker does all the heavy lifting for 6 to 8 hours.
- Irresistible Flavor: Succulent corned beef paired with tender veggies brings together a bouquet of flavors that harmonize beautifully.
- Eye-Catching Appeal: The vibrant green cabbage and colorful vegetables turn your dinner plate into a stunning masterpiece.
- Flexible Serving: Perfect for St. Patrick’s Day dinners, Sunday meals, or any occasion that calls for a comforting feast.
- Diet-Friendly Options: With a few tweaks, this can be easily adapted for various dietary needs, making it inclusive for all.
Ingredients You’ll Need
- 1 (3-4 pounds) corned beef brisket: This is the star of the show. It’s rich in flavor and becomes incredibly tender when cooked slowly.
- 1 large head cabbage, cut into large wedges: Adds a nice crunch and absorbs the delicious broth.
- 4 large carrots, chopped into large chunks: They bring a subtle sweetness and vibrant color to the dish.
- 6-8 medium potatoes (red or Yukon Gold), halved or quartered: For a heartier meal, potatoes offer a comforting starch that complements the beef.
- 1 large onion, thinly sliced: It enriches the broth with its aromatic sweetness.
- 4 cloves garlic, roughly chopped: Adds depth and a rich flavor to the entire dish.
- 4 cups beef broth: A flavorful base that makes the beef and vegetables sing.
- 1/4 cup apple cider vinegar: This tangy ingredient enhances the flavors and balances the richness.
- 2 bay leaves: A layer of herbal aroma that infuses the dish beautifully.
- 1 teaspoon mustard seeds (if not in seasoning packet): These add a nice crunch and are essential if omitted from the brisket package.
- 1 teaspoon black peppercorns (if not in seasoning packet): These impart warmth and complexity to the flavor profile.
- 1 teaspoon dried thyme: A classic herb that ties all the flavors together.
- Salt and black pepper to taste: Essential for seasoning to elevate every bite.
- 2 tablespoons unsalted butter (for mustard cream sauce): This contributes richness to the sauce.
- 2 tablespoons all-purpose flour (for mustard cream sauce): A thickener that creates a smooth texture in the sauce.
- 1 1/2 cups milk (for mustard cream sauce): Brings creaminess and balances the tanginess of the mustard.
- 2 tablespoons Dijon mustard (for mustard cream sauce): A must for that signature flavor kick.
- 1 tablespoon stone-ground mustard (for mustard cream sauce): Adds more texture and depth of flavor.
- 1/2 teaspoon white wine vinegar (for mustard cream sauce): This balances out the richness of the sauce with a little tang.
How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Prepare the Beef: Unwrap your corned beef brisket and rinse it thoroughly under cold water to remove excess brining. Pat it dry 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. If it doesn’t, add 2 bay leaves, 1 teaspoon mustard seeds, and 1 teaspoon black peppercorns directly into the pot for a flavor-rich experience.
Add Aromatics: Thinly slice 1 large onion and roughly chop 4 cloves of garlic. Scatter them around and on top of the brisket to infuse aromatic flavors throughout the cooking process. Pour in about 4 cups of beef broth and 1/4 cup of apple cider vinegar around the brisket. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
Prepare the Vegetables: About 2-3 hours before the beef is done (if on low), or 1 hour (if on high), cut the cabbage into large wedges, peel and chop the carrots into large chunks, and halve or quarter the potatoes depending on their size. These colorful veggies will soak up all the delicious flavors.
Arrange the Veggies: Gently place the cabbage, carrots, and potatoes around the corned beef in the slow cooker. Ensure they are mostly submerged in the savory cooking liquid so they absorb all those wonderful flavors. Stir gently and re-cover the slow cooker. Continue cooking until the vegetables are tender but still hold their shape.
Rest the Beef: Once everything is cooked to perfection, carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10-15 minutes. This resting period is crucial for keeping it juicy when you slice it against the grain.
Make the Mustard Cream Sauce: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until slightly golden and fragrant. Gradually whisk in 1 ½ cups of milk, stirring constantly until the mixture thickens. Reduce the heat to low, then 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 heated through.
Serve Beautifully: Slice the rested corned beef into thick, beautiful pieces and place them artfully on a large serving platter. Nestle the perfectly cooked cabbage wedges, tender carrots, and creamy potatoes around the beef. Drizzle a generous amount of the warm Mustard Cream Sauce over the top or serve it on the side to allow guests to indulge as they please. For a pop of color, sprinkle some freshly chopped parsley over the dish.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in a suitable container for up to 3 months. To reheat, simply microwave in 1-minute intervals or heat on the stove over medium-low until warmed through, stirring gently. Keep in mind that the texture of the vegetables might soften further after reheating, but their flavor will still be delightful.
Chef’s Helpful Tips
- If you want to enhance flavors, consider searing the corned beef in a skillet for a finer crust before placing it in the slow cooker.
- Avoid overcooking the vegetables; ideally, they should be fork-tender but not mushy.
- For added brightness, sprinkle a squeeze of lemon juice over the final dish before serving; it beautifully complements the richness.
- Remember to slice the beef against the grain to ensure each bite is tender and easy to chew.
If you’re ready to indulge, you’ll find that this Corned Beef and Cabbage dish is not just a meal; it’s an experience. Whether you’re celebrating St. Patrick’s Day or simply craving some comforting flavors, this slow-cooked treasure will undoubtedly become a beloved favorite in your home. Each bite is a reminder of cozy gatherings, hearty laughter, and warm memories shared with loved ones.
Recipe FAQs
Can I cook corned beef and cabbage on the stovetop instead of in a slow cooker?
Absolutely! Just simmer the ingredients in a large pot on the stovetop. Cook the brisket for about 2-3 hours on low heat until tender. Add the vegetables during the last hour of cooking for the best results.
How can I tell when the corned beef is done cooking?
The corned beef is ready when it is fork-tender, meaning you can easily shred it with a fork. Use a meat thermometer for accuracy; it should reach an internal temperature of 190–205°F for optimal tenderness.
Is this recipe suitable for meal prep?
Yes! This recipe is fantastic for meal prep. Prepare a batch and store portions in airtight containers. You can enjoy it throughout the week and even freeze some for later, ensuring comforting meals are always at hand.
Can I use a different cut of beef instead of brisket?
While brisket is the traditional choice for corned beef, you can experiment with other cuts like bottom round or chuck roast. Just note that the texture and flavor may vary slightly, so adjust your cooking time accordingly.
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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: One Pot
- Method: Slow Cooker
- Cuisine: Irish
Description
This Corned Beef and Cabbage dish brings together the rich flavors of brisket, hearty veggies, and a delicious mustard cream sauce. It’s perfect for a comforting dinner that’s easy to prepare and packed with tradition.
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
- Begin by unwrapping the corned beef brisket and rinsing it under cold water to eliminate excess brining. Pat it dry with paper towels and place it in the slow cooker, fat-side up. If a seasoning packet is included, distribute it over the brisket; otherwise, add bay leaves, mustard seeds, and peppercorns.
- Slice the onion and chop the garlic, distributing them around the brisket. Pour in the beef broth and apple cider vinegar, cover, and set to cook on low for 6-8 hours or high for 3-4 hours until the brisket is tender.
- About 2-3 hours before completion on low (or 1 hour on high), prepare the vegetables: cut the cabbage into wedges, chop carrots, and halve or quarter the potatoes as needed.
- Place the cabbage, carrots, and potatoes around the brisket in the slow cooker, ensuring they are partly submerged in the cooking liquid. Gently stir to mix. Cover and cook until the vegetables are fork-tender.
- Once cooked, carefully remove the brisket and allow it to rest on a cutting board for 10-15 minutes before slicing against the grain. You can strain some cooking liquid for serving alongside or use it in the sauce.
- In the interim, melt butter in a saucepan over medium heat and whisk in the flour for about 1-2 minutes until golden.
- Gradually whisk in the milk, stirring until thickened. Lower the heat, mix in Dijon and stone-ground mustard, white wine vinegar, salt, and pepper. Stir until smooth and heated through.
- Slice the rested corned beef into thick pieces and arrange with the vegetables on a platter. Drizzle the mustard cream sauce over or offer on the side alongside freshly chopped parsley for garnish.
Notes
Ensure that the corned beef is rinsed well to minimize saltiness.
Use fresh ingredients for the best flavor, especially the mustard and herbs.
Allow the brisket to rest before slicing for the most tender results.
Nutrition
- Serving Size: 1 slice with vegetables
- Calories: 500
- Sugar: 4g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
