Corned Beef and Cabbage

This mouthwatering Corned Beef and Cabbage is braised in the oven. For the finish, it's slathered with honey mustard at the end of cooking and charred under the broiler. Corned beef can also be made in a slow cooker, or on the stovetop with excellent results and those instructions are included, too. Serve it with some homemade soda bread and a side of whole grain mustard or horseradish cream for St Patrick's Day.

 

What is Corned Beef?

Corned beef is essentially a lean cut of meat, in this case, a brisket, that has been cured with large grains of rock salt called "corns" then, seasoned using pickling spices. The blend may include various combinations of seasonings including coriander, mustard, peppercorns, allspice, cinnamon, ginger, clove along with other herbs and seasonings. Corned beef is  synonymous with St. Patrick's Day and can be found at deli's year-round. Because of this, we usually assume it has Irish origins but, food historians are often divided about the history surrounding corned beef. You can read more about that here on My Recipes.

Slow Cooking Corned Beef is ideal for Low and Slow Flavor

Due to the lean nature of brisket, it's the ideal choice for cooking low and slow. Corned beef is salt cured so, it's often made submerged completely in water to remove some of the salt and seasoned to enhance the flavor. The technique I use in this recipe, will give you the best of both worlds. It's braised in the oven but, slathered with honey mustard at the end of cooking and charred under the broiler to give it both flavor and texture.

 

 

Helpful Tips

• Please note, corned beef is salt cured and shrinks quite a bit while cooking so, consider this depending on the amount of servings needed.
• Start with a deep oversized pan. This will ensure that you have ample room to add all of the ingredients.
• Should you choose to make corned beef on the stovetop or in a slow cooker, it can still be slathered with honey mustard and broiled in the oven to char. Remove the corned beef to a baking pan, and proceed with that step per the recipe, then let stand before carving.
• Stovetop and oven instructions are included in the Cook's note.
• Serve corned beef drizzled with the strained cooking liquid, whole grain mustard or homemade horseradish cream as I use in this Beef Stroganoff recipe.
• A loaf of Easy Irish Soda Bread would be the perfect accompaniment.

 

 

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Helpful Kitchen Items:

• 11 x 15 inch Roaster
• Chef Knife
• Cutting Board
• Measuring Set

Print

Corned Beef and Cabbage

Course Main Course

Cuisine American, Irish-inspired

Keyword corned-beef-and-cabbage, slow-cooked-corned-beef-and-cabbage, slow-cooker-corned-beef-and-cabbage

Prep Time 10 minutes

Cook Time 4 hours 30 minutes

Stand time 10 minutes

Total Time 4 hours 20 minutes

Servings 8 servings

Calories 507kcal

Ingredients

• 1 3-4 lb corned beef brisket plus seasoning packet
• 2 bay leaves
• 1 tsp granulated garlic
• 1 tsp onion powder
• few dashes Worcestershire sauce optional
• 1 tsp freshly ground black pepper
• 4 sprigs fresh thyme
• 6 medium carrots peeled and sliced on bias
• 2 lb whole baby yellow potatoes
• 1 large onion sliced into wedges
• 1 medium head green cabbage cut into 6 even wedges
• 3-4 Tbsp whole grain mustard
• 1 Tbsp honey

Instructions

• Preheat oven to 325°F. Place brisket into a deep large roasting pan fat side up. Fill with hot water about ¾ way up the side of brisket leaving fat cap exposed. (Amount of water will vary depending on the size of the pan.) Add seasoning packet, bay leaves, granulated garlic and onion powder. Add a few dashes of Worcestershire sauce, if using. Sprinkle with freshly ground black pepper and top with a few sprigs of fresh thyme.
• Cover pan with foil. Bake for 2 ½ hours. After 2 ½ hours, remove foil and add carrots, potatoes, onion and cabbage wedges. Recover and continue to bake for another 1 ½ - 2 hours or until brisket is fork tender.
• Meanwhile, in a small bowl, mix together whole grain mustard and honey.
• Once corned beef is fully cooked and shreds easily, remove foil. Use a slotted spoon to remove cabbage wedges to a platter and keep warm.
• Increase the oven temperature to broil. Slather the top with mustard and honey then broil for several minutes to char. Remove to a cutting board, let rest uncovered for 10 minutes.
• Slice brisket and arrange on a platter with cabbage, potatoes, carrots and onion. (Strain cooking liquid to remove seasonings prior to serving)
• Serve immediately garnished with fresh parsley or thyme with a drizzle of jus or whole grain mustard on the side.

Notes

Stovetop Instructions:

• Place brisket fat side up in a 6-8 quart dutch oven. Cover with water. To the pot add seasoning packet, bay leaves, granulated garlic, onion powder and a few dashes of Worcestershire sauce. Bring to a boil, then lower the heat and simmer covered for 2 ½ hours. 
• Uncover, add potatoes and carrots. Cover and cook for 15 minutes.
• Uncover and arrange cabbage wedges on top. Cover and continue to cook for another 15-20 minutes or until all vegetables are fork tender. 
• Remove corned beef to a cutting board, let rest for 10 minutes.
• Strain cooking liquid to remove seasonings. Slice brisket and arrange on a platter with vegetables. Serve with whole grain mustard or jus on side.
• Garnish with fresh parsley or additional thyme, if desired.

Slow Cooker Instructions:

• Place brisket into the crock of a 6 quart slow cooker. Fill with water just until the roast is covered. Add seasoning packet, bay leaves, granulated garlic and onion powder. Add a few dashes of Worcestershire sauce. Cover and cook on low for 8-10 hours.
• After 4 hours, add potatoes and carrots to slow cooker. Cover and continue to cook.
• Test corned beef for tenderness around the 7-8 hour point. Add cabbage wedges in the last hour, placing lid firmly on top. Cover and cook for an additional hour or until cabbage is fork tender.
• Once corned beef is fully cooked and fork tender, remove to a cutting board, let rest for 10 minutes.
• Strain cooking liquid to remove seasonings. Slice brisket and arrange on a platter with vegetables. Serve with whole grain mustard or jus on side.
• Garnish with parsley or additional thyme and serve.

Nutrition

Serving: 1serving | Calories: 507kcal | Carbohydrates: 36g | Protein: 31g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1787mg | Potassium: 865mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7800IU | Vitamin C: 69mg | Calcium: 87mg | Iron: 2mg

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