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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There’s something unmistakably comforting about a steaming plate of corned beef and cabbage. This traditional dish, with its tender corned beef, vibrant green cabbage, and perfectly cooked vegetables, is a staple during St. Patrick’s Day festivities. As the brisket slowly simmers, it transforms into a succulent centerpiece, while the accompanying veggies soak up those enticing flavors. This isn’t just another meal; it’s a celebration on a plate, bursting with rich heritage and warmth.

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

I first fell in love with corned beef and cabbage at my grandma’s house, where the aroma would fill the air long before it was time to eat. She had a way of elevating this dish to something truly special, preparing it as a family gathering centerpiece each St. Patrick’s Day. Now, I’m thrilled to share my perfected slow cooker recipe, making it easy for you to create that same cozy vibe in your kitchen, all while enjoying the tender and flavorful results without hours of labor.

Why You’ll Love This Recipe

Simple & Quick: Perfect for busy days, it requires just 20 minutes of prep and cooks in your slow cooker—set it and forget it!
Irresistible Flavor: Each bite delights your taste buds with savory beef and aromatic veggies, enhanced by the tangy mustard cream sauce.
Eye-Catching Appeal: The vibrant colors from the cabbage, carrots, and potatoes make for a lovely presentation at your dinner table.
Flexible Serving: Ideal for special occasions, weeknight dinners, or for any gathering—it’s a true crowd-pleaser.
Diet-Friendly Options: While this recipe is hearty and comforting, it can fit various diets—try it with gluten-free or dairy-free options if needed!

Ingredients You’ll Need

1 (3-4 pounds) corned beef brisket: This cut is perfect for slow cooking, as it becomes incredibly tender and flavorful. Look for a high-quality piece, preferably one with good marbling.
1 large head cabbage, cut into large wedges: Cabbage adds a fresh crunch; choose one that’s firm and heavy.
4 large carrots, chopped into large chunks: Carrots provide sweetness and texture; feel free to use rainbow carrots for added color!
6-8 medium potatoes (red or Yukon Gold), halved or quartered: Potatoes are the perfect side, soaking up all the delicious juices. Use smaller potatoes for quicker cooking.
1 large onion, thinly sliced: Onions infuse the meat and broth with depth and flavor; yellow or sweet onions work well.
4 cloves garlic, roughly chopped: Garlic adds robust flavor—more can be used if you’re a garlic lover!
4 cups beef broth: A good quality beef broth enhances the flavor. You can use homemade or store-bought.
1/4 cup apple cider vinegar: Brings acidity that balances the richness of the meat and complements the overall flavor.
2 bay leaves: These add a subtle aroma and depth of flavor.
1 teaspoon mustard seeds (if not in seasoning packet): Mustard seeds add a gentle spice; if your corned beef comes with a seasoning packet, you may not need them.
1 teaspoon black peppercorns (if not in seasoning packet): Essential for seasoning; freshly cracked pepper will give the best flavor.
1 teaspoon dried thyme: Thyme complements the beef beautifully, enhancing the savory notes.
Salt and black pepper to taste: Essential seasonings to enhance flavor.
2 tablespoons unsalted butter (for mustard cream sauce): Butter creates a rich, creamy sauce that elevates the dish.
2 tablespoons all-purpose flour (for mustard cream sauce): This thickens the sauce, giving it a luxurious texture.
1 1/2 cups milk (for mustard cream sauce): Use whole milk for the creamiest results, but any milk will work.
2 tablespoons Dijon mustard (for mustard cream sauce): Adds tang and a touch of heat.
1 tablespoon stone-ground mustard (for mustard cream sauce): For extra texture and flavor complexity.
1/2 teaspoon white wine vinegar (for mustard cream sauce): Balances the richness and adds a zesty kick.

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. This helps remove the excess brining solution and any excess salt. Pat it dry with paper towels before placing the brisket fat-side up into your slow cooker. If your brisket includes a seasoning packet, sprinkle that generously over the top of the beef. If not, add a mix of bay leaves (2), mustard seeds (1 teaspoon), and black peppercorns (1 teaspoon) directly into the pot.

Add Aromatics: Thinly slice your large onion and roughly chop the 4 cloves of garlic. Scatter these around and on top of the brisket. Their aromatic flavors will infuse into the meat beautifully as it cooks. Pour in about 4 cups of beef broth along with 1/4 cup of apple cider vinegar around the brisket. This combination not only tenderizes the beef but creates a delectable broth. Cover and let it cook on low for 6-8 hours or high for 3-4 hours until the brisket is fork-tender.

Prep the Vegetables: About 2-3 hours before the beef is done (if using low heat) or 1 hour before (if on high), it’s time to prep your veggies! Cut the head of cabbage into large wedges, peel and chop the 4 large carrots into big chunks, and halve or quarter your medium potatoes depending on their size.

Add Veggies: Gently arrange the cabbage, carrots, and potatoes around the corned beef in the slow cooker. Ensure they are partially submerged in the cooking liquid, so they can absorb all those wonderful flavors. Stir gently to create a cozy vegetable nest around the brisket, then re-cover the slow cooker and continue cooking until the vegetables are fork-tender but still hold their shape—about 2 hours on low or 1 hour on high.

Slice the Brisket: Once everything is perfectly cooked, carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10-15 minutes. Resting allows the juices to redistribute for the juiciest slices. Slice against the grain into beautiful, thick pieces, creating mouthwatering portions.

Make the Mustard Cream Sauce: While the beef rests, heat 2 tablespoons of unsalted butter in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 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. Lower the heat, then add 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. Keep stirring until the sauce is smooth and heated through, about 3-5 minutes; it should reach a luxuriously thick, pourable consistency.

Serve It Up: Layer your sliced corned beef 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 warm, tangy mustard cream sauce over the beef and veggies or serve it on the side for guests to add as they please. For an extra touch, sprinkle beautifully chopped fresh parsley for color and freshness.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For optimal taste, reheat in the microwave or on the stovetop over low heat, adding a splash of broth or water to keep it moist. If you’d like to freeze leftover corned beef and cabbage, do so in a freezer-safe container for up to 3 months. The texture of the cabbage may change slightly after freezing, but the flavor remains delicious. To refresh, add more sauce or broth when reheating.

Chef’s Helpful Tips

Avoid overcooking the vegetables; add them later in the cooking process for the best texture.
Ensure your brisket is at room temperature before cooking for even cooking.
Use a meat thermometer to check for doneness—about 190°F will yield tender meat.
Adjust salt levels carefully, as the brisket is often already quite salty.
For a unique touch, consider adding a pinch of red pepper flakes for some heat or caraway seeds for additional flavor.

There’s something undeniably comforting about a steaming plate of corned beef and cabbage, especially when shared with friends and family. You’ll love how easy this recipe is to follow, letting you focus more on the joy of gathering with loved ones rather than being stuck in the kitchen. The flavors meld perfectly together, creating a meal that not only warms the belly but also warms the heart. So, roll up your sleeves, embrace the deliciousness, and enjoy every bite of this Irish classic.

Recipe FAQs

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

Absolutely! While corned beef brisket is traditional, you can also use a pot roast or even a shoulder cut. Just keep in mind that cooking times may vary depending on the cut’s size and tenderness.

What can I serve with corned beef and cabbage?

This dish pairs wonderfully with crusty bread, colcannon (mashed potatoes with greens), or even a fresh green salad. To elevate the St. Patrick’s Day theme, consider serving a traditional Irish soda bread on the side.

How do I know when the brisket is done cooking?

A good indicator is when the brisket is fork-tender—this means you can easily shred it with a fork. Typically, it should reach an internal temperature of about 190°F for the best texture.

Can this recipe be made in advance?

Definitely! You can prepare all the ingredients the night before, then store them in the refrigerator. Simply toss everything into the slow cooker in the morning and let it cook throughout the day. The flavors often develop even further, making it extra delicious!