Corned Beef and Cabbage
Corned beef and cabbage is more than just a meal; it’s a comforting dish rich in history and tradition, particularly within the Irish-American community. With these two cooking methods, you can prepare this classic dish easily in a Dutch oven or a crock pot. Enjoy the flavors, the aromas, and the joy of sharing a meal steeped in heritage with family and friends. Happy cooking, and Sláinte!
Ingredients
- 3-4 pounds corned beef brisket (with spice packet) I like the flat
- 1 Large head of cabbage, cut into wedges
- 4-6 medium carrots, peeled and cut into chunks
- 1½ pounds Red potatoes, quartered, cut in half or left whole depending on their size
- 1 onion, quartered
- 4 cups Beef Broth
- 1 tbsp Worcestershire sauce
- 2 tbsp whole grain mustard
- 1 tsp celery seeds
- 1 tsp Dill seeds
- 1 tsp Mustard seeds
- 1 tsp Kosher salt
- 1/2 tsp Freshly ground pepper
Instructions
Cooking Method 1: Dutch Oven
- Begin by rinsing the corned beef under cold water to remove excess salt. Place the corned beef in the Dutch oven, fat side up.
- Surround the beef with quartered onions, carrots, and potatoes.
- Pour in the beef broth and add Worcestershire sauce, whole grain mustard, celery seeds, dill seeds, mustard seeds, the spice packet, and kosher salt and pepper
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce to low heat, cover, and let simmer for about 3 to 3½ hours or until the meat is tender.
- About 30 minutes before the cooking time is up, add the cabbage wedges on top of the meat and continue cooking until the cabbage is tender.
- Remove the corned beef, allowing it to rest for a few minutes before slicing against the grain. Serve with the vegetables and some of the flavorful cooking broth.
Cooking Method 2: Crock Pot
- Rinse the corned beef under cold water. Place it in the crock pot.
- Layer the quartered onions, carrots, and potatoes surrounding the meat.
- Pour in the beef broth and add Worcestershire sauce, whole grain mustard, celery seeds, dill seeds, mustard seeds, the spice packet, kosher salt, and pepper.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
- About 1 hour before serving, add the cabbage wedges on top of the other ingredients. Cover again until the cabbage is tender.
- As in the Dutch oven method, slice the corned beef, serve with the vegetables and the cooking broth,
To enhance your corned beef and cabbage experience, consider serving it with delicious condiments. Traditional options include:
- Whole Grain Mustard**: Adds a delightful tang and texture that pairs well with corned beef.
- Horseradish**: For those who enjoy a spicy kick.
- Dijon Mustard**: A smoother alternative with a bit of sharpness.
Tried this recipe?Let us know how it was!