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 & Cabbage is a delicious, hearty meal that embodies the spirit of St. Patrick’s Day and offers the comfort we all crave during chilly evenings. Picture a tender, flavorful corned beef brisket nestled among vibrant, sweet cabbage wedges, perfectly cooked potatoes, and hearty carrots. Each bite brings a mouthful of juicy flavor with hints of savory herbs and spices that waft up as it cooks, making your home smell like a warm Irish pub.

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

My first encounter with this classic dish was at a friend’s St. Patrick’s Day celebration. The excitement in the air was palpable, and as I dug into the feast, I marveled at how the flavors of the tender beef, buttery vegetables, and zesty mustard sauce came together so beautifully. Ever since then, I’ve been perfecting my own version of slow cooker corned beef and cabbage, ensuring that it’s not just a dish but an experience full of love, warmth, and community. Trust me, this comforting recipe is not only easy to prepare, but it’s also a delightful crowd-pleaser that will bring everyone to the table.

Why You’ll Love This Recipe

Simple & Quick: Just 20 minutes of prep and let your slow cooker do the magic for 6-8 hours.
Irresistible Flavor: The savory beef melts in your mouth, while the perfectly cooked vegetables soak up all the rich broth.
Eye-Catching Appeal: Serve it up with a vibrant green cabbage and colorful root vegetables for a stunning presentation.
Flexible Serving: Perfect for St. Patrick’s Day celebrations, family dinners, or cozy weeknight meals.
Diet-Friendly Options: Easily adaptable for gluten-free diets with a few simple swaps.

Ingredients You’ll Need

1 (3-4 pounds) corned beef brisket: Look for a high-quality brisket, as it’ll yield the most flavor. If yours doesn’t come with a seasoning packet, you’ll need mustard seeds and black peppercorns.
1 large head cabbage, cut into large wedges: Fresh cabbage adds a lovely crunch and sweetness. Savoy cabbage is also great but can be a bit softer.
4 large carrots, chopped into large chunks: These bring natural sweetness to the dish. Feel free to use baby carrots for ease if you prefer.
6-8 medium potatoes (red or Yukon Golds), halved or quartered: These hearty potatoes provide substance and soak up the delicious cooking liquid.
1 large onion, thinly sliced: This adds depth of flavor; yellow onions work best, but sweet onions will also do nicely.
4 cloves garlic, roughly chopped: Fresh garlic enhances overall taste, infusing the dish with aromatic flavors.
4 cups beef broth: Rich and savory, beef broth is essential for cooking the brisket; use low-sodium for a healthier option.
1/4 cup apple cider vinegar: This adds brightness and cuts through the richness of the beef.
2 bay leaves: These impart a subtle depth of flavor to the broth.
1 teaspoon mustard seeds: Adds a piquant bite; use only if your brisket doesn’t come with a seasoning packet.
1 teaspoon black peppercorns: For a bit of heat; again, only needed if a seasoning packet isn’t included.
1 teaspoon dried thyme: A wonderfully aromatic herb that complements the meat beautifully.
Salt & black pepper to taste: Essential for enhancing all flavors—I suggest starting with a pinch and adjusting as needed.
2 tablespoons unsalted butter (for mustard cream sauce): This adds richness to the sauce; be sure to use unsalted to control your salt levels.
2 tablespoons all-purpose flour (for mustard cream sauce): This will thicken the sauce, creating a lovely, creamy texture.
1 1/2 cups milk (for mustard cream sauce): Whole milk works best, but you can swap for a plant-based alternative if desired.
2 tablespoons Dijon mustard (for mustard cream sauce): Adds a pleasant tang and depth to the sauce.
1 tablespoon stone-ground mustard (for mustard cream sauce): A chunky variation that gives the sauce texture and flavor.
1/2 teaspoon white wine vinegar (for mustard cream sauce): Brightens the sauce; red wine vinegar is an acceptable substitute.

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

Prepare the Beef: Unwrap your corned beef brisket and rinse it thoroughly under cold water to remove excess brining solution. Pat it dry with paper towels before placing it in your slow cooker, fat-side up. If your brisket comes with a seasoning packet, sprinkle it generously over the top. If not, add your own mix of 2 bay leaves, 1 teaspoon mustard seeds, and 1 teaspoon black peppercorns.

Flavor the Base: Thinly slice your onion and roughly chop 4 cloves of garlic. Scatter these aromatics around and on top of the brisket for an extra layer of flavor. Pour about 4 cups of beef broth and 1/4 cup of apple cider vinegar around the brisket, ensuring it’s nestled into the liquid. Cover and set your slow cooker to cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is incredibly tender.

Prepare the Vegetables: About 2-3 hours before the beef finishes cooking on low (or 1 hour if on high), it’s time to prep the vegetables. Cut your cabbage into large wedges, peel the carrots, and chop them into large chunks. Halve or quarter the potatoes based on their size to ensure even cooking; smaller ones can just be halved.

Cook the Veggies: Carefully arrange the cabbage wedges, carrot chunks, and halved or quartered potatoes around the brisket, ensuring they’re partially submerged in the flavorful broth. Give everything a gentle stir to mix the flavors, then re-cover your slow cooker and continue cooking until all the vegetables are fork-tender but still hold their shape.

Rest the Brisket: Once cooked, take the brisket out of the slow cooker and let it rest on a cutting board for 10-15 minutes before slicing. This resting time allows the juices to redistribute, ensuring every bite is perfectly juicy. If desired, strain off some of the cooking liquid to serve on the side or use in your mustard cream sauce.

Make the Mustard Cream Sauce: While the brisket 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 it for 1-2 minutes until it’s lightly golden and fragrant. Gradually whisk in 1 1/2 cups of milk, stirring constantly until the mixture thickens up; about 3-5 minutes should do it.

Flavor the Sauce: Once thick, 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 with salt and black pepper to taste. Continue stirring until the sauce is smooth, creamy, and heated throughout, achieving a luxuriously thick pourable consistency.

Plate the Feast: Slice the rested corned beef against the grain into thick, beautiful slices. Arrange the sliced beef on a large platter or individual plates, nestling the cabbage wedges, tender carrots, and creamy potatoes all around. For a special touch, drizzle the warm, tangy mustard cream sauce generously over the beef and vegetables or offer it on the side for guests to enjoy the flavor boost according to their preference. A sprinkle of fresh chopped parsley adds a splash of color and freshness to finish.

Storing & Reheating

You can store leftovers at room temperature for up to two hours after cooking. For longer storage, transfer your corned beef and vegetables to an airtight container for refrigeration, where they’ll stay fresh for up to 3-4 days. If you want to freeze leftovers, make sure to separate them into meal-sized portions in freezer-safe bags or containers, and they will remain tasty for up to 3 months. Reheating is simple: either warm it gently on the stovetop or microwave until heated through. Note that while flavors may meld beautifully over time, texture might soften, so a sprinkle of fresh herbs before serving can revive freshness.

Chef’s Helpful Tips

Avoid slicing the brisket immediately after cooking, as it needs time to rest for optimal juiciness.
Make sure to season only after the meat has cooked, as the brine from corned beef can over-salt your dish.
Preferably use a meat thermometer to check for tenderness; look for an internal temperature around 200°F for the best texture.
If you want a thicker mustard cream sauce, simply add an extra tablespoon of flour or adjust the milk to your liking.
For a twist, try adding a splash of whiskey to the cooking liquid for an extra depth of flavor!
If you have leftovers, use them to create a delicious corned beef hash the next day!

Slow Cooker Corned Beef and Cabbage is a traditional, hearty meal that deserves a place at your dinner table, especially during St. Patrick’s Day. With its festive colors and tantalizing aroma bringing warmth and nostalgia, this dish lets you enjoy the celebrations from the comfort of your home. Don’t hesitate to experiment with flavors, and perhaps even share this comforting recipe with loved ones. Gathering around the table with good food creates wonderful memories, so enjoy every bite!

Recipe FAQs

Can I use a different cut of beef for this recipe?

Absolutely! Though corned beef brisket is traditional, you can use a chuck roast or a similar cut. Just be mindful that cooking times may vary slightly, as different cuts have different levels of tenderness.

How can I make this dish gluten-free?

To adapt this corned beef and cabbage recipe for a gluten-free diet, simply substitute the all-purpose flour in the mustard cream sauce with cornstarch or a gluten-free flour blend to thicken. Additionally, ensure that the beef broth you use is certified gluten-free.

What can I do if my cabbage becomes too soft?

If you notice your cabbage is softening too much, try not cooking it for the entire duration of the brisket. Instead, add the cabbage in about an hour before you plan on serving to keep it crisp and tender.

Can I add other vegetables to this dish?

Definitely! Feel free to include other vegetables such as turnips, parsnips, or even green beans. Just remember to adjust cooking times accordingly to ensure everything is perfectly tender.

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

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Author: Anna
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

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Description

This Corned Beef and Cabbage dish delivers irresistible flavors with its tender brisket and hearty vegetables, making it a perfect choice for a cozy meal any day. Enjoy the simplicity of easy prep and mouthwatering taste, ideal for gatherings and festive celebrations.

Ingredients

Scale

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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Instructions

Rinse the corned beef brisket under cold water and pat dry. Place it in the slow cooker, fat-side up, and add seasoning as needed.
Scatter the sliced onion and chopped garlic around the brisket. Pour in beef broth and apple cider vinegar. Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
Prepare vegetables about 1-3 hours before cooking finishes. Cut cabbage into wedges, chop carrots, and halve or quarter potatoes.
Arrange vegetables around the brisket in the slow cooker, ensuring they are submerged in liquid. Cover and cook until vegetables are fork-tender.
Remove the brisket from the slow cooker and let it rest for 10-15 minutes before slicing against the grain. Optionally strain cooking liquid for serving or sauce preparation.
In a saucepan, melt butter over medium heat, whisk in flour to create a roux, cooking until golden.
Gradually add milk, stirring until thickened. Stir in mustard and vinegar, seasoning to taste. Cook until the sauce is creamy.
Slice the brisket and arrange on a platter with vegetables. Drizzle with mustard cream sauce or serve it on the side.

Notes

For extra flavor, try adding additional spices like a pinch of smoked paprika or fresh herbs before serving.
Let the corned beef rest properly to retain its juiciness when slicing.