Corned Beef and Cabbage Recipe

Whether you’re Irish or not, this corn beef and cabbage recipe is for you. This dish is easy to prepare and sure to please even the pickiest of eaters. This recipe is perfect for a St. Patrick's Day feast, or any other day of the year. It's simple to prepare, and the results are mouthwateringly delicious.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course, Main Dish

Cuisine: American, Irish

Keyword: brisket recipe, ground beef recipe, holiday recipe

Servings: Servings

Calories: 534kcal

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Kitchen Essentials

Slow Cooker

Iron Dutch Oven

Serving Platter

Oval Platter

Cook ModePrevent your screen from going dark

Ingredients

3 Pound Corned Beef Brisket with Spice Packet
2 Cups Cold Water enough to fully cover the brisket
6 Medium Red Potatoes Cleaned and quartered
6 Medium Carrots Peeled and cut into 3-inch pieces
6 Ribs Celery Peeled and cut into 3-inch pieces
1 Large Head Cabbage Cut into 6 wedges or coarsely chopped

text ingredients

Instructions

Place a whole brisket in the bottom of a Dutch oven or large pot fat side up and add enough water to fully cover the brisket. Add the seasoning packet and bring to a boil. Reduce the heat to a simmer and cook until the meat is tender. About 45 minutes per pound.
Prepare the vegetables. Clean the red potatoes and cut in half. Cut the cabbage into wedges or large chunks. Peel and cut the carrots into 3-inch sections. Slice the celery into 4-inch sections.
Once the brisket is tender, add the potatoes, carrots, and celery and cook until they are fork tender. Then add the cabbage and cook covered for another 15 minutes until tender.
Remove the meat and place on cutting board and tent with aluminum foil. Let the beef rest for 15 minutes before slicing.
Slice across the grain of meat in thin slices. The result will be tender slices. Serve with the vegetables, butter, and broth.

Notes

Slow Cooker Method. A slow cooker takes longer but has great results too. It makes a delicious and easy corned beef. Simply place the beef in the bottom of the slow cooker with enough water to cover and add your favorite seasonings.

Cover and set it on low heat for eight hours or high heat for five to six hours or until the corned beef is tender. About an hour before the beef is done, add some chopped cabbage and let it cook until tender.

Instant Pot Method. Just set the rack in the Instant Pot. Place corned beef brisket in the bottom fat side up. Add the contents of the spice packet and water in the Instant Pot. Close lid. Making sure the vent is set to sealing.

Set the timer for 90 minutes on high. Once done, allow for a 15-minute natural pressure release before releasing remaining pressure and safely removing the lid from the Instant Pot.

Once the brisket is cooked, remove from the pressure cooker and place on the cutting board under tented foil.

Next put the cabbage, potatoes, carrots, and celery in the Instant Pot and cook them on high for 3 minutes, then do a quick release.
Oven Method. Remove the brisket from the package and rinse. Pat dry and place in a baking pan. For best results add 2 cups of water or beer into the bottom of the baking dish. It will help keep the meat moist.

Brush the top of the corned beef with Dijon mustard or a stone ground mustard. Sprinkle the top with the spice packet. For a 3–4-pound brisket, cover with aluminum foil and bake at 350 degrees, about 3 hours or until tender. Make sure the meat is fully covered with the foil or you might end up with edges of the corned beef that are dried out and tough. Remove foil and bake 10 more minutes.

Nutrition

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