Description
This classic Corned Beef and Cabbage recipe features tender, slow-cooked brisket paired with hearty vegetables like potatoes, carrots, and cabbage. Cooked low and slow in beef broth with pickling spices, this comforting dish is perfect for a satisfying family meal.
Ingredients
Scale
Meat
- 3-4 lb brisket corned beef
Vegetables
- 1 medium head of cabbage
- 4 medium carrots
- 4 medium waxy potatoes (like Yukon Gold)
Liquids and Seasonings
- 4 cups low-sodium beef broth
- 1 tablespoon pickling spice
- Mustard (for serving)
Instructions
- Prepare Ingredients: Rinse the corned beef under cold water to remove excess salt. Chop the cabbage, carrots, and potatoes into bite-sized pieces to ensure even cooking.
- Layer Ingredients: In a slow cooker or large pot, place the corned beef at the bottom. Then layer the potatoes and carrots on top of the beef, followed by the cabbage as the final layer.
- Add Broth and Spices: Pour enough low-sodium beef broth to cover the ingredients halfway, then sprinkle the pickling spice evenly over the layers to impart traditional flavors.
- Cook Slowly: If using a slow cooker, cook on low heat for 8-10 hours until the meat is tender and the vegetables are cooked through. Alternatively, simmer on the stovetop for about 3 hours, ensuring the brisket becomes fork-tender.
- Rest and Serve: Remove the brisket from the cooker and let it rest for 10 minutes to retain juices. Slice the beef against the grain into thin slices. Serve alongside the cooked vegetables with mustard on the side for added flavor.
Notes
- Rinsing the corned beef helps remove excess salt, balancing the dish’s flavor.
- Layering the ingredients ensures even cooking and flavor distribution.
- Slow cooking on low heat allows the meat to become tender without drying out.
- Allowing the meat to rest before slicing helps retain its juices.
- Use waxy potatoes like Yukon Gold to prevent them from falling apart during long cooking.
