Description
Homemade Corned Beef and Cabbage is a rich, comforting classic made with tender slow-cooked corned beef, buttery cabbage, sweet carrots, and flavorful braising liquid. This hearty family dinner is perfect for holidays, cozy weekends, or any time you want a traditional one-pot meal with deep savory flavor.
Ingredients
Scale
- 4 lb corned beef
- 2 tbsp oil
- 1.75 cups beef broth
- 3.5 tbsp mustard
- 6 garlic cloves, freshly smashed
- 1 onion, cut in half
- 20 peppercorns
- 10 sprigs fresh thyme
- 2 bay leaves
- 1/4 tsp celery seed
- 2 lb carrots, peeled and cut into 3-inch diagonal chunks
- 1 head cabbage, sliced into 8 thick wedges with core intact
- 1/2 cup butter
- 1.5 tsp salt
- 1 batch roasted potatoes
- 1 batch horseradish sauce
- Parsley, finely chopped for garnish
- Fresh chives, chopped for garnish
Instructions
- Pat the corned beef dry with paper towels. Heat the oil in a large skillet over medium-high heat and sear the beef for 2 to 4 minutes per side until deeply browned. Transfer the beef to a slow cooker.
- Pour the broth into the same skillet and add the mustard. Scrape up the browned bits from the bottom of the pan. Bring to a boil, then pour the mixture over the beef in the slow cooker.
- Add the smashed garlic, onion, peppercorns, thyme, bay leaves, and celery seed to the slow cooker. Cover and cook on low for 6 to 7 hours, until the meat is very tender.
- Add the carrots around the beef in the braising liquid. Continue cooking on low for 1 to 2 hours, until the carrots are fork-tender but still hold their shape.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the cabbage wedges, season with salt, and sauté for about 10 minutes until slightly softened and lightly golden on the edges.
- Transfer the sautéed cabbage to the slow cooker. Cook on low for 30 to 60 minutes more, until the cabbage is tender and infused with flavor.
- Remove the corned beef from the slow cooker and let it rest on a cutting board for 10 minutes.
- Slice the beef against the grain into thick slices. Arrange on a platter with the carrots, cabbage, and roasted potatoes. Spoon some braising liquid over the top, garnish with parsley and chives, and serve with horseradish sauce on the side.
Notes
- Searing the corned beef first builds a deeper, richer flavor.
- Use low-sodium broth if you want better control over the saltiness.
- Freshly smashed garlic gives the braising liquid a more robust flavor than minced garlic.
- Add the carrots later so they stay tender without becoming mushy.
- Sautéing the cabbage before slow cooking adds sweetness and light caramelization.
- Let the meat rest before slicing so the juices stay inside.
- Always slice corned beef against the grain for the most tender texture.
- The dish tastes even better the next day after the flavors settle.
- Prep Time: 1 hour 40 minutes
- Cook Time: 3 hours 25 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 6g
- Sodium: 1180mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 21g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 145mg