Why You’ll Love This Recipe

I enjoy this recipe because it consistently produces the most tender corned beef I’ve ever made. I like that the skillet sear builds deep flavor, and the slow cooking gently infuses the meat and vegetables with aromatic spices. I especially appreciate that the cabbage and carrots are added in stages so they never turn mushy. Paired with roasted potatoes and horseradish sauce, it becomes a complete, satisfying meal perfect for St. Patrick’s Day or any cozy weekend dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)
1/2 cup butter, (1 stick)
1 large head green cabbage, sliced into wedges
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

Directions

1. I heat a large 12-inch skillet over medium-high heat for several minutes.

2. I open the corned beef package, drain the brine, and save the spice packet if included.

3. I add the oil to the hot skillet and sear the beef for 2–4 minutes per side until browned.

4. I transfer the beef, fat side up, to the slow cooker.

5. I combine the beef broth and mustard in a measuring cup, add it to the hot skillet, and scrape up the browned bits. I pour this mixture over the beef.

6. I add the smashed garlic, onion wedges, peppercorns, thyme, bay leaves, and spice packet to the slow cooker.

7. I cover and cook on low for 6–7 hours.

8. I prepare the carrots and add them to the slow cooker, then cook for another 1–2 hours.

9. I prepare the cabbage by cutting it into wedges. I melt the butter in a large skillet, sauté the cabbage with kosher salt for about 10 minutes, then add it to the slow cooker. I cook for another 30–60 minutes until the cabbage is tender.

10. Meanwhile, I make a batch of roasted red potatoes.

11. To serve, I arrange the corned beef, cabbage, carrots, and potatoes on a platter. I let the beef rest 10 minutes before slicing against the grain. I garnish with parsley or chives and serve with horseradish sauce.

Oven Instructions

1. I sear the meat in a large Dutch oven, then remove it to a plate.

2. I add the broth and mustard to the pot, scraping up the browned bits.

3. I return the meat to the pot and add garlic, onion, peppercorns, thyme, bay leaves, and the spice packet.

4. I cover and roast at 300 degrees F for about 2 hours.

5. I add carrots, cover, and roast 1 more hour.

6. I add sautéed cabbage and cook another 30–60 minutes, until the meat reaches about 200 degrees F.

Servings and Timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cook time: 9 hours
Total time: 9 hours 20 minutes

Variations

I sometimes add baby potatoes directly to the slow cooker if I don’t mind them softer. I also like seasoning the cabbage with a splash of apple cider vinegar for tang. When I want extra spice, I add whole coriander seeds or mustard seeds. For a sweeter profile, I occasionally add a couple of halved parsnips or a drizzle of honey while sautéing the cabbage.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 4 days. To reheat, I warm the corned beef and vegetables gently on the stovetop or in the microwave, adding a splash of broth if needed. Corned beef freezes well for up to 2 months; I wrap it tightly and freeze it separately from the vegetables.

FAQs

Can I skip searing the corned beef?

Yes, but I find the sear adds great flavor.

Do I need the spice packet?

I use it if included, but I can season with peppercorns, coriander, bay leaves, and mustard seeds if not.

Can I cook this on high instead of low?

I can cook it on high for about 4–5 hours, but low gives a more tender result.

Should I rinse the corned beef?

I don’t—draining is enough and keeps the flavor strong.

Can I add potatoes to the slow cooker?

Yes, but they may become very soft. I prefer roasting them separately.

Is point cut or flat cut better?

Both work; point is fattier and juicier, while flat slices more neatly.

Can I make this recipe ahead of time?

Yes, I often cook it the day before, slice it, then reheat gently in some of the cooking liquid.

Can I use red cabbage?

I can, but green cabbage gives the classic flavor and texture.

What if the beef is tough?

I cook it longer; corned beef becomes tender only with extended, gentle cooking.

Can I use low-sodium broth?

Yes, but I adjust the seasoning at the end.

Conclusion

I love how this corned beef and cabbage turns into a tender, flavorful, comforting meal with hardly any hands-on time. The slow cooker or oven does most of the work, leaving me with a beautifully seasoned dish that’s perfect for celebrations or simple family dinners.