Corned Beef Cabbage Meal (Printable Recipe)

Fork-tender beef with buttered cabbage, carrots, and crisp potatoes—comfort food done right.

# Ingredients You'll Need:

→ Main Components

01 - 4 lb corned beef brisket, flat cut
02 - 1 tablespoon whole grain mustard
03 - 4 cups low-sodium beef broth
04 - 1 large onion, thickly sliced
05 - 4 garlic cloves, smashed
06 - 1 tablespoon whole peppercorns
07 - 2 bay leaves
08 - 4 sprigs fresh thyme

→ Vegetables

09 - 6 medium carrots, peeled and cut into chunks
10 - 1 head green cabbage, cored and sliced
11 - 2 tablespoons unsalted butter
12 - Kosher salt, to taste

→ Potatoes and Garnish

13 - 1.5 lb red potatoes, halved
14 - 2 tablespoons canola oil
15 - Fresh parsley or chives, chopped, for garnish
16 - Prepared horseradish sauce, for serving

# Steps to Follow:

01 - Heat canola oil in a hot pan. Sear corned beef brisket fat-side down until browned, flip and repeat on the other side. Remove from heat.
02 - Add beef broth and mustard to the pan, scrape browned bits, and let simmer. Pour mixture into the slow cooker over the seared beef.
03 - Place onion, garlic, peppercorns, thyme, and bay leaves around the beef. Add included spice packet if available.
04 - Cover and cook on low for 6 to 7 hours until beef is tender.
05 - Place carrots over beef and continue cooking for 1 to 2 hours until just tender.
06 - Sauté sliced cabbage in butter with a pinch of salt until just wilted and vibrant.
07 - Add sautéed cabbage to the cooker and cook on low for 30 to 60 minutes to absorb flavor.
08 - Roast red potatoes in a 425°F oven with canola oil until golden and crispy, about 30–35 minutes.
09 - Slice beef against the grain, arrange with cabbage, carrots, and roasted potatoes. Garnish with herbs and serve with horseradish sauce.

# Extra Tips:

01 - For best results, cook the beef until it reaches an internal temperature of approximately 200°F for maximum tenderness.
02 - Leftovers store well and taste better the next day—reheat with a splash of broth to maintain moisture.
03 - Crisping the potatoes separately preserves their texture and prevents sogginess.

Go Back