Description
A classic and hearty dish combining tender corned beef with nutritious vegetables, perfect for family dinners or special occasions.
Ingredients
- 4 pounds corned beef brisket, flat or point cut, with spice packet
- 2 tablespoons oil, for searing
- 1 and ½ cups beef broth
- 3 tablespoons whole grain mustard
- 6 cloves garlic, smashed
- 1 large onion, sliced into wedges
- 15-20 whole peppercorns, or fresh cracked pepper to taste
- 8-10 sprigs fresh thyme, or 1 teaspoon dried thyme
- 2 bay leaves
- 2 pounds carrots, peeled and quartered
- ½ cup butter (1 stick)
- 1 large head green cabbage, sliced into wedges
- 1 teaspoon kosher salt
- 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
- 1 batch Horseradish Sauce, for serving
- Parsley and/or chives, to garnish
Instructions
- Heat a large skillet over medium-high heat and add the oil.
- Sear the corned beef on both sides until golden brown.
- Place the seared corned beef in a crock pot, fat side up.
- Mix the beef broth and mustard in a measuring cup, then pour this mixture over the beef.
- Add the garlic, onion, peppercorns, thyme, bay leaves, and the spice packet that came with the brisket.
- Cover and cook on low for 6-7 hours.
- Add the quartered carrots and cook for an additional 1-2 hours.
- Prepare the cabbage by sautéing it in butter until slightly wilted.
- Once the carrots are tender, add the sautéed cabbage on top of the carrots in the crock pot and cook for another 30-60 minutes until everything is perfectly cooked.
Notes
Make it ahead for better flavor development and ensure to store leftovers properly.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish