corned beef and cabbage
A classic Irish-American dish featuring tender corned beef slow-cooked with cabbage, potatoes, and carrots for a hearty and flavorful meal.
Equipment
- Pressure Cooker
- Large Pot or Dutch Oven
- Slow Cooker
- Cutting Board
- Sharp Knife
- Tongs
Ingredients
- 3-4 lbs corned beef brisket with seasoning packet included
- 1 tbsp olive oil extra virgin – (for searing or enhancing flavor in the stovetop method)
- 1 head cabbage quartered
- 6-8 medium potatoes halved
- 4-6 carrots cut into chunks
- 2 onions quartered
- 3-4 cloves garlic smashed
- 6 cups beef broth or water for cooking liquid
- 1 tbsp whole grain mustard for flavor enhancement
- 1 tbsp apple cider vinegar optional – adds tanginess
- 2 bay leaves for earthy flavor
- 1 tsp peppercorns whole
- Fresh thyme or rosemary optional – for added aroma
Instructions
- Step 1: Rinse the corned beef brisket thoroughly under cold water to remove excess brine and reduce saltiness.
- Step 2: In a large pot or Dutch oven, place the corned beef and cover it with water or beef broth. Add the seasoning packet (or your own blend), garlic, onions, bay leaves, and peppercorns.
- Step 3: Bring the liquid to a boil, then reduce to a gentle simmer. Cover the pot and cook for 2.5 to 3 hours or until the corned beef is fork-tender.
- Step 4: Add the potatoes and carrots to the pot, cooking for an additional 20-30 minutes.
- Step 5: Add cabbage wedges and cook for another 15 minutes until tender but not overcooked.
- Step 6: Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain for maximum tenderness.
- Step 7: Serve with the cooked vegetables and your choice of condiments like mustard or horseradish.
- ✅ For a richer flavor, try adding a splash of beer or apple cider vinegar to the cooking liquid during Step 2.