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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.
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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.