Deliciously prepared Corned Beef and Cabbage served on a plate

Corned Beef and Cabbage Recipe

by
Jump to Recipe Print Recipe

why make this recipe

Corned beef and cabbage is a beloved dish that brings warmth and flavor to any table. It’s especially popular during celebrations like St. Patrick’s Day, but it’s also perfect for a cozy family dinner. This recipe combines tender corned beef with sweet cabbage and veggies, making it a hearty and satisfying meal.

how to make Corned Beef and Cabbage

Ingredients:

  • 1 tablespoon canola oil
  • 3 pound corned beef brisket
  • 12 ounces ale or lager
  • 24 ounces water
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon mustard seeds
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 cups sliced Vidalia onion
  • 1 head savoy or green cabbage, core removed and sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper

Directions:

  1. If you are using the oven, preheat it to 300 degrees.
  2. In a large Dutch oven or skillet, heat the canola oil over medium-high heat.
  3. Add the brisket, fat side down, and cook until it is golden brown, about 4-5 minutes.
  4. Turn the brisket and brown the other side for 5-6 minutes.
  5. If you are using a skillet, drain the fat, then transfer the brisket to a slow cooker if needed.
  6. Pour the ale over the brisket and stir in the water, carrots, celery, dry mustard, thyme, mustard seeds, and bay leaf.
  7. Cover and bake for 3 hours or cook on low in the slow cooker for 6-7 hours.
  8. With one hour left, prepare the cabbage: heat olive oil in a skillet, then add butter and onion until softened.
  9. Add cabbage and cook until wilted.
  10. Transfer the skillet to the oven and roast for 15-20 minutes, stirring after 10 minutes.
  11. When the brisket is fork-tender (195-205 degrees F), let it rest for 10-15 minutes before slicing against the grain.
  12. Serve with the cabbage.

how to serve Corned Beef and Cabbage

Slice the corned beef into thin pieces against the grain to ensure tenderness. Serve it on a plate with a generous helping of the sautéed cabbage and veggies. You can also add some mustard or a side of potatoes if you like.

how to store Corned Beef and Cabbage

After enjoying this meal, you can store leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, you can use a skillet on the stove or warm it in the microwave until heated through.

tips to make Corned Beef and Cabbage

  • For extra flavor, you can add a few cloves of garlic to the mixture when cooking the brisket.
  • If you like your cabbage a little crispy, cook it for a shorter time.
  • Make sure to cut the brisket against the grain for better texture in each bite.

variation

You can change up this recipe by adding other vegetables like potatoes or turnips to the mix when cooking the brisket. Some people also like to use different types of beer for different flavors.

FAQs

1. Can I use a different cut of meat?
Yes, you can use a beef round or chuck roast, but corned beef brisket is traditional for this dish.

2. Can I cook this in a pressure cooker?
Absolutely! You can cook the corned beef in a pressure cooker for about 90 minutes on high pressure.

3. What can I serve with corned beef and cabbage?
Potatoes, rolls, or a simple salad make good side dishes to pair with this meal. Enjoy a slice of bread with mustard for an extra treat!

Corned Beef and Cabbage

A hearty and satisfying dish combining tender corned beef, sweet cabbage, and veggies, perfect for family dinners or celebrations like St. Patrick’s Day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 520
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 3 pounds corned beef brisket Traditional cut for this recipe
  • 12 ounces ale or lager Choose your preferred beer for flavor
  • 24 ounces water For cooking
  • 1 tablespoon canola oil For browning the brisket
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon mustard seeds
  • 1 bay leaf bay leaf
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
Vegetables
  • 3 pieces carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 1/2 cups sliced Vidalia onion
  • 1 head savoy or green cabbage, core removed and sliced Cabbage can be any variety
Finishing Touches
  • 1 tablespoon olive oil For sautéing the cabbage
  • 1 tablespoon butter Adds richness to the cabbage

Method
 

Preparation
  1. Preheat the oven to 300 degrees F if using the oven.
  2. In a large Dutch oven or skillet, heat canola oil over medium-high heat.
  3. Add the brisket, fat side down, and cook until golden brown, about 4-5 minutes. Turn the brisket to brown the other side for 5-6 minutes.
  4. If using a skillet, drain the fat, then transfer the brisket to a slow cooker if needed.
  5. Pour the ale over the brisket and stir in the water, carrots, celery, dry mustard, thyme, mustard seeds, and bay leaf.
Cooking
  1. Cover and bake for 3 hours or cook on low in the slow cooker for 6-7 hours.
  2. With one hour left, prepare the cabbage: heat olive oil in a skillet, then add butter and onion until softened.
  3. Add cabbage and cook until wilted.
  4. Transfer the skillet to the oven and roast for 15-20 minutes, stirring after 10 minutes.
  5. When the brisket is fork-tender (195-205 degrees F), let it rest for 10-15 minutes before slicing against the grain.
Serving
  1. Slice the corned beef into thin pieces against the grain for tenderness.
  2. Serve on a plate with sautéed cabbage and veggies. Optional: add mustard or a side of potatoes.

Notes

For extra flavor, you can add a few cloves of garlic to the mixture when cooking the brisket. If you like your cabbage a little crispy, cook it for a shorter time. Make sure to cut the brisket against the grain for better texture in each bite.