Name: Corned Beef and Cabbage | Traditional St Patrick's Day Dinner
Prep time: 20 min
Cook time: 6 h 20 min
Total time: 6 h 40 min
Cuisine: Irish
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)

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Slow Cooker Corned Beef and Cabbage: Perfected, is a heartwarming dish that beckons memories of family gatherings, particularly around St. Patrick’s Day. It features tender corned beef that’s been slowly simmered to perfection, yielding an incredibly succulent and flavorful centerpiece. The vegetables—cabbage, carrots, and potatoes— become infused with the rich, savory broth, their natural sweetness enhanced. Each bite is not just about nourishment; it’s a celebration of comforting Irish traditions.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

Corned Beef and Cabbage | Traditional St Patrick's Day Dinner

This recipe is your go-to for a stress-free dinner that warms the heart and soul. With minimal prep and the luxury of a slow cooker, you can focus on enjoying the day with loved ones while dinner practically cooks itself. A fabulous combination of textures and tastes, this dish is bound to impress and satisfy any hungry crowd. Whether it’s your first time making it or a cherished recipe passed through generations, the results will always hit the mark.

Why You’ll Love This Recipe

Simple & Quick: In just 20 minutes of prep and a slow cooker, have a hearty meal ready to serve in under 8 hours.
Irresistible Flavor: Each bite bursts with savory richness, from juicy corned beef to sweet, tender vegetables.
Eye-Catching Appeal: Ladle into bowls for a colorful display of green, orange, and earthy tones that make a feast for the eyes.
Flexible Serving: Perfect for St. Patrick’s Day, family dinners, or cozy gatherings; it’s a crowd-pleaser no matter the occasion.
Diet-Friendly Options: Easily adaptable for gluten-free diets by choosing appropriate broth and mustard.

Ingredients You’ll Need

1 (3-4 pounds) corned beef brisket: The star of the show; look for a well-marbled brisket for maximum tenderness.
1 large head cabbage, cut into wedges: This adds an essential crunch and complements the beef beautifully.
4 large carrots, chopped into chunks: Their natural sweetness balances the dish, adding texture and flavor.
6-8 medium potatoes (red or Yukon Gold), halved or quartered: These hearty starches soak up the delicious broth, making them irresistible.
1 large onion, thinly sliced: It infuses the dish with aromatic sweetness as it cooks down.
4 cloves garlic, roughly chopped: For an added layer of flavor, enhancing the dish’s savory profile.
4 cups beef broth: Using a rich broth enhances the overall flavor; homemade is ideal but store-bought works fine too.
1/4 cup apple cider vinegar: This acidity brightens the dish and tenderizes the meat.
2 bay leaves: They provide subtle herbal notes that deepen the flavor.
1 teaspoon mustard seeds (if not included in your seasoning packet): For added zing and texture.
1 teaspoon black peppercorns (if not included in your seasoning packet): Peppered notes elevate the dish’s flavor.
1 teaspoon dried thyme: This herb adds a lovely earthiness.
Salt and black pepper to taste: Essential seasonings for rounding out the flavors.
2 tablespoons unsalted butter (for mustard cream sauce): Adds richness and creaminess to the dish.
2 tablespoons all-purpose flour (for mustard cream sauce): For thickening the cream sauce.
1 1/2 cups milk (for mustard cream sauce): Creamy base that makes the sauce luscious.
2 tablespoons Dijon mustard (for mustard cream sauce): This sharp mustard elevates the flavor of the sauce.
1 tablespoon stone-ground mustard (for mustard cream sauce): Adds texture and additional tang.
1/2 teaspoon white wine vinegar (for mustard cream sauce): Brightens the sauce and enhances its overall flavor.

How to Make Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner

Prepare the Brisket: Unwrap your corned beef brisket and rinse it thoroughly under cold water, removing any excess brining solution. This helps control the saltiness of the final dish. Pat the brisket dry with paper towels and place it fat-side up into your slow cooker. If your brisket came with a seasoning packet, sprinkle its contents generously over the beef. If not, add your own blend of 2 bay leaves, 1 teaspoon mustard seeds, and 1 teaspoon black peppercorns directly into the pot.

Add Aromatics: Thinly slice your onion and roughly chop the garlic, scattering them around and on top of the brisket. This infuses the beef with even more profound flavor. Pour in about 4 cups of beef broth and 1/4 cup of apple cider vinegar around the brisket, mixing well. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the brisket is incredibly tender—an aroma that will keep you hovering about in anticipation!

Prepare the Vegetables: Approximately 2-3 hours before the beef is done if cooking on low, or about 1 hour before if cooking on high, cut the cabbage into large wedges, peel and chop your carrots into large chunks, and halve or quarter the potatoes, depending on their size.

Arrange the Vegetables: Gently arrange the cabbage, carrots, and potatoes around the corned beef in the slow cooker, ensuring the veggies are partially submerged in the liquid to soak up all those wonderful flavors. Stir gently and re-cover the slow cooker; continue cooking until the vegetables are fork-tender yet still hold their shape.

Slicing the Brisket: 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 before slicing against the grain. Strain off some of the cooking liquid if you wish to serve it on the side or to use in the mustard cream sauce.

Make the Mustard Cream Sauce: While the beef is resting, melt 2 tablespoons of unsalted butter over medium heat in a small saucepan. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until lightly golden and fragrant. Gradually whisk in 1 1/2 cups of milk, stirring constantly until the mixture begins to thicken. Reduce the heat to low and stir in 2 tablespoons of Dijon mustard, 1 tablespoon of stone-ground mustard, and 1/2 teaspoon of white wine vinegar. Season it with salt and black pepper to taste. Continue stirring until smooth and heated through, around 3-5 minutes, achieving a luxuriously thick consistency.

Serve and Enjoy: Slice the rested corned beef against the grain into beautiful, thick slices. Arrange the sliced beef artfully on a large platter or individual plates, nestling the perfectly cooked cabbage wedges, tender carrots, and creamy potatoes around it. Drizzle a generous amount of the warm, tangy mustard cream sauce over the beef and vegetables, or serve it on the side for guests to add to their liking. For extra freshness, sprinkle with freshly chopped parsley before serving.

Storing & Reheating

Corned beef and cabbage can be stored at room temperature for up to 2 hours after cooking. To refrigerate, cover tightly or transfer to an airtight container for up to 4 days. For longer storage, freeze leftovers in a freezer-safe container for up to 3 months. Reheat the dish in the oven at 350°F (175°C) until warmed through, or on the stove over medium heat, adding a splash of beef broth to refresh the texture and flavor if needed. Expect a slight change in texture, but it will still be delicious!

Chef’s Helpful Tips

Keep the corned beef fat-side up during cooking; this helps baste the meat naturally, keeping it moist and flavorful.
Avoid overcooking the vegetables; they should be done by the end of cooking but still maintain their shape and texture.
If you’re short on time, you can skip the mustard cream sauce, but it’s worth making for the added richness.
Consider using a meat thermometer to ensure the brisket reaches fork-tender doneness—approximately 190°F (88°C) is ideal.
Feel free to experiment with additional vegetables like turnips or parsnips for extra flavor.

The comforting, harmonious blend of flavors in this dish invites you to savor each moment. The corned beef is tender and flavorful, while the vegetables are perfectly cooked—no one can resist a hearty helping. Plus, the mustard cream sauce adds a delightful twist, transforming every bite into a savory experience. While this recipe celebrates tradition, it also welcomes personal innovations. You might discover your favorite spin on a classic dish through small adjustments or creative sides.

So, gather your loved ones, embrace the warmth of this soulful meal, and allow it to transport you and your guests to the heart of Irish tradition. Enjoy every bite of this comforting feast!

Recipe FAQs

How do I know when the corned beef is done?

The perfect corned beef is tender and can be easily shredded with a fork. For best results, use a meat thermometer to check for an internal temperature of at least 190°F (88°C). This ensures the collagen in the meat has broken down, resulting in juicy, flavorful slices.

Can I make corned beef and cabbage ahead of time?

Yes! You can prepare and cook corned beef and cabbage ahead of time. After cooking, let it cool and then store it in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat thoroughly before serving to enjoy the same delightful flavors.

Can I substitute the mustard in the sauce?

Absolutely! If you’re not a mustard fan, you can replace it with a cream sauce using cooked garlic or even a splash of Worcestershire sauce for an alternative flavor. Experimenting can lead to exciting new taste combinations!

Is this dish suitable for leftovers?

Definitely! Corned beef and cabbage makes excellent leftovers. The flavors continue to deepen as it sits, making for delicious sandwiches or a quick hash any time. Just be sure to store it properly to maintain its taste and texture.