Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Slow-cooked corned beef and cabbage is more than just a meal; it’s a comforting hug on a plate. This traditional Irish dish is particularly celebrated during St. Patrick’s Day, but its heartiness and flavor make it suitable for any day of the year. Imagine sinking your fork into tender beef that practically melts in your mouth, paired perfectly with buttery cabbage, sweet carrots, and creamy potatoes. The way the flavors meld, creating a symphony of savory and slightly sweet notes, is simply irresistible. This recipe for corned beef and cabbage has been perfected over countless family dinners, and it promises to warm your heart and home just as it has mine.
Table of Contents
Discovering this dish was a delightful surprise for me, as it became an instant favorite during my first attempt at preparing a traditional Irish meal. The slow cooker does most of the work for you, and the aromas wafting through the kitchen leave no doubt that dinner is going to be something special. Easy to prepare, budget-friendly, and a definite crowd-pleaser, this is a dinner that families will return to time and again. I warmly invite you to try this lovely recipe and make it a special occasion dish in your home.
Why You’ll Love This Recipe
- Simple & Quick: It only takes 20 minutes of prep, and the slow cooker does the rest!
- Irresistible Flavor: The corned beef is tender and flavorful, marrying beautifully with soft vegetables.
- Eye-Catching Appeal: It presents wonderfully on a large platter, perfect for family gatherings.
- Flexible Serving: Ideal for special occasions or cozy family dinners any day of the week.
- Diet-Friendly Options: Easily adapts for low-carb diets; simply skip the potatoes.
Ingredients You’ll Need
- 1 (3-4 pounds) corned beef brisket: The star of the dish, it’s packed with flavor and becomes incredibly tender when cooked slowly.
- 1 large head cabbage, cut into large wedges: Cabbage offers a sweet, buttery texture that complements the beef wonderfully.
- 4 large carrots, chopped into large chunks: Sweet and hearty, they bring a nice color and flavor to the dish.
- 6-8 medium potatoes (red or Yukon Golds), halved or quartered: These creamy, starchy vegetables help soak up the savory broth.
- 1 large onion, thinly sliced: Adds aromatic sweetness to the dish.
- 4 cloves garlic, roughly chopped: Infuses a warm, fragrant depth of flavor.
- 4 cups beef broth: This is the cooking liquid that adds rich, meaty flavor; use low-sodium if preferred.
- 1/4 cup apple cider vinegar: This lifts the dish with a tangy note, balancing the richness.
- 2 bay leaves: They impart a subtle herbal taste, enhancing the overall flavor.
- 1 teaspoon mustard seeds (if not in seasoning packet): Adds a lovely aromatic touch.
- 1 teaspoon black peppercorns (if not in seasoning packet): Introduces a gentle hint of spice.
- 1 teaspoon dried thyme: For herbal warmth.
- Salt to taste: Enhances all the flavors, adding depth.
- Black pepper to taste: Freshly cracked for the best flavor.
- 2 tablespoons unsalted butter (for mustard cream sauce): Richness that makes the sauce silky.
- 2 tablespoons all-purpose flour (for mustard cream sauce): Helps thicken the sauce for a luxurious texture.
- 1 1/2 cups milk (for mustard cream sauce): Creates a creamy base for the sauce.
- 2 tablespoons Dijon mustard (for mustard cream sauce): Imparts a sharp, tangy flavor.
- 1 tablespoon stone-ground mustard (for mustard cream sauce): Adds texture and a bit of earthiness.
- 1/2 teaspoon white wine vinegar (for mustard cream sauce): Brightens the sauce with a bit of acidity.
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. Pat it dry with paper towels. Place the brisket fat-side up into your slow cooker, and if it came with a seasoning packet, sprinkle it generously over the top. If not, add 2 bay leaves, 1 teaspoon mustard seeds, and 1 teaspoon black peppercorns into the pot for flavor.
Add Aromatics: Thinly slice the large onion and roughly chop the 4 cloves of garlic, scattering them around and on top of the brisket. This will create an aromatic base as the beef cooks. Pour in about 4 cups of beef broth and the 1/4 cup of apple cider vinegar around the brisket. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the brisket is tender and easily shredded with a fork.
Prepare the Vegetables: About 2-3 hours before the beef is done (if cooking on low), or about 1 hour before (if cooking on high), it’s time to prepare the veggies. Cut the cabbage into large wedges, peel and chop your carrots into large chunks, and halve or quarter the potatoes based on their size. Each of these veggies brings a wonderfully distinct characteristic to the dish.
Add Veggies: Gently arrange the cabbage, carrots, and potatoes around the corned beef in the slow cooker. Ensuring they are partially submerged in the cooking liquid allows them to absorb all those wonderful flavors. Stir gently to ensure everything is nestled in well, then re-cover the slow cooker. Continuing cooking until the vegetables are fork-tender but still hold their shape.
Rest the Beef: Once everything is cooked to perfection, use tongs to carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10-15 minutes. This resting time helps keep the beef juicy. If desired, strain off some of the cooking liquid to serve on the side or use some in your 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 ½ cups of milk, stirring constantly until the mixture begins to thicken.
Add Mustards & Season: Reduce the heat to low and stir in 2 tablespoons of Dijon mustard, 1 tablespoon of stone-ground mustard, and ½ teaspoon of white wine vinegar. Season the sauce with salt and black pepper to taste. Continue stirring for about 3-5 minutes until the sauce is smooth, creamy, and heated through, achieving a luxuriously thick, pourable consistency.
Slice & Serve: Slice the rested corned beef against the grain into beautiful, thick slices. Arrange the sliced beef on a large platter or individual plates, nesting the perfectly cooked cabbage wedges, tender carrots, and creamy potatoes around it. Drizzle a generous amount of the warm, tangy Mustard Cream Sauce over everything, or serve it on the side for guests to add as they like. For a burst of freshness, sprinkle with freshly chopped parsley.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the corned beef and cabbage for up to 3 months. Simply place it in a freezer-safe bag, ensuring all the air is out before sealing. When you’re ready to enjoy it again, reheat in a pot over medium heat until warmed through, or in the microwave for quick servings. Keep in mind that the texture of the cabbage may change slightly upon reheating, so adding a splash of broth can help refresh the dish.
Chef’s Helpful Tips
- Avoid Overcooking: Make sure you don’t overcook the corned beef. For the best texture, its internal temperature should be around 190°F when fully tender.
- Use Fresh Ingredients: Fresh vegetables yield better texture and flavor—opt for firm, vibrant carrots and a fresh, green cabbage for this recipe.
- Experiment with Seasonings: Feel free to adjust the amount of mustard or herbs in your sauce according to your taste. A hint of garlic powder can add depth.
- Check for Salt: Depending on your corned beef’s brining, be cautious with added salt. Taste the broth and sauce before seasoning further.
Slow-cooked corned beef with cabbage is a delightful experience that you shouldn’t miss. The meld of flavors and textures creates a memorable meal that’s not just for St. Patrick’s Day but is perfect for any family gathering. Don’t hesitate to experiment a little with the ingredients or serve suggestions to make it your own. Happy cooking!
Recipe FAQs
Can I use another cut of meat instead of corned beef?
Absolutely! While traditional recipes call for corned beef brisket, you can use a point cut or even a different beef roast. Just keep in mind that cooking times may vary based on the cut you choose.
What’s the best way to slice corned beef?
Slice corned beef against the grain to ensure tender pieces. This means cutting across the fibers of the meat rather than with them, making each bite easier to chew.
Can I make this recipe ahead of time?
Definitely! Prepare the corned beef and vegetables, then refrigerate them before the final cooking stage. Simply reheat in the slow cooker or finish on the stove when you’re ready to serve.
How do I make the mustard cream sauce without dairy?
For a dairy-free mustard cream sauce, substitute the milk with a dairy-free alternative like almond milk or oat milk. Use a cornstarch slurry to thicken the sauce instead of flour for a creamy texture without the dairy.
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📖 Recipe Card
Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
- Prep Time: 20 minutes
- Cook Time: 380 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: One Pot
- Method: Slow Cooker
- Cuisine: Irish
Description
This corned beef and cabbage dish is a classic comfort food, featuring succulent brisket and flavorful vegetables simmered slowly for irresistible taste. Perfect for festive gatherings or cozy dinners, it’s an easy way to create a delicious home-cooked meal.
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)
Instructions
- Rinse the corned beef brisket under cold water and pat dry. Place it fat-side up in the slow cooker. Add the seasoning from the packet or your own spices like bay leaves, mustard seeds, and black peppercorns.
- Scatter sliced onion and chopped garlic over the brisket. Pour in the beef broth and apple cider vinegar. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the brisket is tender.
- Cut the cabbage into wedges, chop the carrots into chunks, and halve or quarter the potatoes. About 2-3 hours before the beef is done (on low) or 1 hour before (on high), arrange the vegetables around the brisket in the cooker so they are partially submerged.
- Re-cover and cook until the vegetables are tender but hold their shape.
- Remove the brisket and let it rest for 10-15 minutes before slicing against the grain. Optionally strain some cooking liquid for serving or the sauce.
- For the mustard cream sauce, melt butter in a saucepan. Whisk in flour for a roux, then gradually add milk. Stir until thickened, then mix in Dijon mustard, stone-ground mustard, and vinegar. Season to taste. Cook until smooth and heated through.
- Slice the brisket and serve it with the cooked vegetables, drizzling warm mustard cream sauce over the top or serving it on the side.
Notes
For an extra flavor boost, feel free to add whole cloves or allspice to the slow cooker.
Leftovers taste even better the next day, and you can use them in sandwiches or salads.
Make sure to slice the beef against the grain for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 1300mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 43g
- Cholesterol: 110mg
