What's the difference between flat cut and point cut corned beef?

The flat cut is leaner, more uniform in shape, and slices beautifully for presentation. The point cut has more marbling and fat, making it slightly more flavorful and tender but less uniform for slicing. Both work wonderfully in this recipe - choose based on your preference for leanness versus flavor.

Can I cook everything together at once instead of adding ingredients in stages?

While you technically could, you'd end up with mushy, overcooked vegetables. The staged addition ensures each component cooks to perfection – tender beef, carrots with some bite, and cabbage that's soft but not falling apart. Trust me, it's worth those few extra steps!

Why do you sauté the cabbage before adding it to the slow cooker?

Pre-cooking the cabbage in butter not only adds incredible flavor but also helps it maintain better texture in the slow cooker. Raw cabbage added directly can become waterlogged, while the sautéed cabbage retains more structure while still absorbing the delicious corned beef flavors.

Is corned beef actually Irish?

While corned beef and cabbage is associated with Irish-American culture, particularly around St. Patrick's Day, it's not traditionally Irish. In Ireland, bacon and cabbage would be more authentic. Irish immigrants in America adapted their cooking to more affordable and available ingredients, giving us this beloved dish we enjoy today!

Corned Beef and Cabbage Recipe

Name: Corned Beef and Cabbage Recipe
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Cuisine: Irish-American
Ingredients: 4 pounds corned beef brisket (flat or point cut), with spice packet; 2 tablespoons oil (for searing); 1 & 1/2 cups beef broth; 3 tablespoons whole grain mustard; 6 cloves garlic, smashed and left whole; 1 large onion, sliced into wedges; 15-20 whole peppercorns or fresh cracked pepper, to taste; 8-10 sprigs fresh thyme or 1 teaspoon dried thyme; 2 bay leaves; 2 pounds carrots, peeled and quartered (8-10 carrots); 1 large head green cabbage, sliced into wedges; 1/2 cup butter (1 stick); 1 teaspoon kosher salt; 1 batch Roasted Red Potatoes (2 pounds red potatoes needed); 1 batch Horseradish Sauce (for serving); Parsley and/or chives, to garnish; Irish Soda Bread (optional, for serving)

Description

This hearty Corned Beef and Cabbage recipe features tender, juicy corned beef, vibrant cabbage, sweet carrots, and buttery roasted red potatoes, all cooked to perfection in a slow cooker or oven. Enhanced with spices, mustard, and fresh herbs, it’s a classic St. Patrick’s Day feast or comforting family meal, served with homemade Horseradish Sauce and Irish Soda Bread.

Ingredients

Units Scale

Corned Beef & Seasonings

4 pounds corned beef brisket (flat or point cut), with spice packet
2 tablespoons oil (for searing)
1 & 1/2 cups beef broth
3 tablespoons whole grain mustard
6 cloves garlic, smashed and left whole
1 large onion, sliced into wedges
15–20 whole peppercorns or fresh cracked pepper, to taste
8–10 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves

Vegetables

2 pounds carrots, peeled and quartered (8-10 carrots)
1 large head green cabbage, sliced into wedges
1/2 cup butter (1 stick)
1 teaspoon kosher salt

Sides & Garnishes

1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
1 batch Horseradish Sauce (for serving)
Parsley and/or chives, to garnish
Irish Soda Bread (optional, for serving)

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Instructions

Sear the Corned Beef: Heat a large 12-inch skillet over medium-high heat. Drain the brine from the corned beef (no need to rinse), and use the spice packet if provided. Add oil to the hot skillet, swirling to coat. Sear the beef for 2-4 minutes per side until golden brown. Transfer to the slow cooker, fat side up.
Deglaze the Pan: Mix beef broth and mustard in a measuring cup. Pour into the skillet, scraping up browned bits. Pour this flavorful mixture over the beef in the slow cooker.
Add Aromatics & Spices: Smash garlic, slice onion into wedges, and add both to the crock pot along with peppercorns, thyme, bay leaves, and spice packet contents. Cover and cook on low for 6-7 hours.
Prepare and Add Carrots: Peel and quarter the carrots, or cut into rustic pieces as preferred. Add on top of the beef in the slow cooker. Replace lid and cook for an additional 1-2 hours.
Saute the Cabbage: Halve the cabbage, remove the core, and slice into wedges. Melt butter in a large skillet over medium-high heat, then add all the cabbage and sprinkle with salt. Saute for about 10 minutes until slightly wilted but not fully tender.
Add Cabbage & Finish Cooking: Add the sauteed cabbage on top of the carrots in the slow cooker and continue cooking on low for another 30-60 minutes, until softened and flavorful.
Roast Red Potatoes: While the slow cooker finishes, prepare a batch of roasted red potatoes in the oven according to your preferred recipe, using 2 pounds of red potatoes.
Serve: Arrange corned beef, drained cabbage, and carrots on a platter. Let beef rest before slicing against the grain. Add roasted potatoes and garnish with parsley and chives. Serve with homemade Horseradish Sauce and Irish Soda Bread if desired.
Oven Method (Alternative): Sear corned beef in a Dutch oven, remove, then deglaze with broth and mustard. Return meat to pot with aromatics, cover, and roast at 300°F for 2 hours. Add carrots, roast an additional hour, then add sauteed cabbage and roast 30–60 minutes, until beef is fork-tender (200°F internal temp).

Notes

Do not put potatoes in the slow cooker; roast them separately for best texture.
Some corned beef comes pre-brined with spices; use the spice packet if available.
Overcooked onions and garlic are used mainly for flavor and can be discarded if desired.
Irish Soda Bread and homemade Horseradish Sauce make perfect accompaniments.
Rest the cooked corned beef before slicing for juiciest results.
If making ahead, reserve broth to keep meat moist when reheating.

Nutrition

Serving Size: 1/8 of recipe
Calories: 675
Sugar: 7g
Sodium: 1730mg
Fat: 42g
Saturated Fat: 16g
Unsaturated Fat: 21g
Trans Fat: 1g
Carbohydrates: 36g
Fiber: 6g
Protein: 38g
Cholesterol: 135mg