Description

This set-it-and-forget-it corned beef with cabbage is an easy, comforting dinner made in the slow cooker or oven. Searing the brisket first builds rich flavor, while low, slow cooking delivers tender, juicy slices every time. Finished with buttery cabbage, carrots, roasted red potatoes, and horseradish sauce, it’s a cozy family meal and a classic choice for St. Patrick’s Day or any time you crave comfort food.

Ingredients

Scale

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
1/2 cup butter
1 large head green cabbage, sliced into wedges
1 teaspoon kosher salt
1 batch Roasted Red Potatoes
1 batch Horseradish Sauce, for serving
Parsley and/or chives, to garnish

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Instructions

Heat a large skillet over medium-high heat. Drain the brine from the corned beef without rinsing.
Add oil to the hot skillet and sear the corned beef on both sides until golden brown.
Transfer the beef to a slow cooker, fat side up.
Combine beef broth and mustard, pour into the skillet, scrape up browned bits, then pour over the beef.
Add garlic, onion, peppercorns, thyme, bay leaves, and spice packet. Cover and cook on low for 6–7 hours.
Add carrots and cook another 1–2 hours.
Sauté cabbage in butter with salt until lightly wilted, then add to the slow cooker and cook 30–60 minutes more.
Prepare roasted red potatoes separately.
Rest the beef for 10 minutes, slice against the grain, and serve with vegetables, potatoes, horseradish sauce, and garnish.

Oven Option:
Sear in a Dutch oven, deglaze, add aromatics, cover, and cook at 300°F for 2 hours. Add carrots for 1 hour, then cabbage for 30–60 minutes until beef reaches 200°F.

Notes

Do not add potatoes to the slow cooker to avoid a mushy texture.

Always slice corned beef against the grain for best tenderness.