Corned Beef and Cabbage Recipe

Introduction

Corned beef and cabbage is a classic, hearty dish perfect for family gatherings or St. Patrick’s Day celebrations. Slow-cooked to tender perfection, the beef is infused with rich flavors from ale and aromatic spices. Served alongside caramelized cabbage and onions, this recipe offers a comforting and flavorful meal.

Ingredients

• 1 tablespoon canola oil
• 3 pound corned beef brisket
• 12 ounces ale or lager
• 24 ounces water
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 teaspoon dry mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard seeds
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/2 cups sliced Vidalia onion (about one large onion)
• 1 head savoy or green cabbage, core removed and sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

Instructions

1. Step 1: Preheat the oven to 300 degrees Fahrenheit if using the oven method.
2. Step 2: In a large Dutch oven or skillet, heat the canola oil over medium-high heat. Add the corned beef brisket fat side down and cook until golden brown, about 4-5 minutes. Flip and brown the other side for 5-6 minutes. Turn off the heat and drain excess fat. If using a slow cooker, transfer the brisket to it now.
3. Step 3: Pour the ale over the brisket, then add water, carrots, celery, dry mustard, thyme, mustard seeds, and bay leaf. Cover and place in the oven for 3 hours, or cover and cook in the slow cooker on low for 6-7 hours.
4. Step 4: With one hour of cooking time remaining, prepare the cabbage. Heat olive oil in a large skillet and stir in the butter until melted. Add the sliced onion and sauté until softened. Add the cabbage and cook until wilted and starting to caramelize. Season with kosher salt and pepper.
5. Step 5: Transfer the skillet with cabbage and onions to the oven and roast for 15-20 minutes, stirring after 10 minutes, until golden brown and caramelized.
6. Step 6: Check the brisket for tenderness; it should be fork-tender and easy to pull apart. If it’s still tough, continue cooking for an additional 30 minutes. Aim for an internal temperature between 195-205˚F.
7. Step 7: Let the brisket rest covered with foil for 10-15 minutes. Slice against the grain and serve alongside the roasted cabbage and onions.

Tips & Variations

• Substitute ale with beef broth if you prefer a milder flavor or do not have beer on hand.
• For extra flavor, add a few garlic cloves or a small onion to the cooking liquid.
• Use a slow cooker to make this recipe hands-off and ideal for busy days.
• Try adding potatoes with the vegetables for a complete one-pot meal.

Storage

Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or microwave until warmed through to keep the beef tender. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of brisket?

Corned beef brisket is preferred because it becomes tender and flavorful when slow-cooked. Other cuts may not yield the same texture or tenderness.

How do I know when the corned beef is done?

The brisket is done when it is fork-tender and reaches an internal temperature between 195-205˚F. It should easily pull apart with a fork.

Corned Beef and Cabbage Recipe

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4.6 from 144 reviews

This classic Corned Beef and Cabbage recipe features a tender corned beef brisket slowly braised in ale and aromatic spices, paired with caramelized cabbage and onions. Perfectly seasoned and cooked low and slow, this hearty dish offers a comforting meal that’s ideal for St. Patrick’s Day or any cozy dinner.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

For the Corned Beef:

• 1 tablespoon canola oil
• 3 pound corned beef brisket
• 12 ounces ale or lager
• 24 ounces water
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 teaspoon dry mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard seeds
• 1 bay leaf

For the Cabbage:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/2 cups sliced Vidalia onion (about one large onion)
• 1 head savoy or green cabbage, core removed and sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

Instructions

1. Preheat oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the corned beef.
2. Brown the brisket: In a large Dutch oven, heat canola oil over medium-high heat. Place the corned beef brisket fat side down in the pot and cook until golden brown, about 4-5 minutes. Flip and brown the other side for 5-6 minutes. Turn off heat and drain excess fat. If using a slow cooker, transfer the browned brisket there now.
3. Add cooking liquids and aromatics: Pour the ale over the brisket. Add water, roughly chopped carrots and celery, dry mustard, dried thyme, mustard seeds, and bay leaf. Cover the pot and place it into the preheated oven for 3 hours, or if using a slow cooker, cook on low for 6-7 hours.
4. Prepare the cabbage: One hour before the brisket finishes, heat olive oil in a large skillet over medium heat. Stir in butter until melted, then add the sliced onions. Cook until softened, about 5 minutes. Add the sliced cabbage and continue cooking until it begins to wilt and caramelize. Season with kosher salt and freshly ground pepper.
5. Roast cabbage: Transfer the skillet with cabbage and onions to the oven and roast for 15-20 minutes, stirring once halfway through to promote even caramelization. The cabbage and onions should develop a golden-brown color.
6. Check brisket tenderness: When the 3 hours are up, test the brisket for tenderness—it should be fork-tender and easily pull apart. If it remains tough, return it to the oven and cook an additional 30 minutes.
7. Rest and serve: Remove the corned beef from the oven, cover loosely with foil, and let it rest for 10-15 minutes. Slice the brisket against the grain, then serve alongside the caramelized cabbage and onions for a classic, satisfying meal.

Notes

• For a slower cooking option, use a slow cooker on low for 6-7 hours instead of oven roasting.
• Make sure to slice the brisket against the grain to keep the meat tender.
• The ale adds depth of flavor but can be substituted with beef broth if preferred.
• Caramelizing the cabbage enhances sweetness and balances the savory beef.
• Resting the meat is essential to retain juices and improve texture.

Keywords: corned beef, cabbage, Irish recipe, slow cooked brisket, St. Patrick’s Day dinner, caramelized cabbage