The Best Corned Beef and Cabbage Recipe

This Corned Beef and Cabbage recipe is easy to make. Ale braised corned beef is roasted with simple ingredients and paired with a caramelized pan roasted cabbage to create a dish that goes beyond the usual boiled dinner. Instructions are included for both the oven and slow cooker or crock pot.

Why This Recipe is the Best Ever

Every year, on St. Patrick’s Day, we had corned beef and cabbage for dinner that was cooked in the slow cooker all day long. The smell of the cabbage was simply overwhelming, filling the house with the off-gasses from the vegetable that, by the end of the day, made me want to eat anything OTHER than corned beef and cabbage.

It was like I could taste it all day, so, why bother eating it. I was ready for something else. Like Bangers and Mash….or peanut butter or jelly.

When I moved out on my own, I vowed to never make Corned Beef and Cabbage ever again st. Patrick’s day. I LOVE corned beef and I really LOVE cabbage so I thought maybe the problem is in the preparation.

Maybe the cabbage needs a little extra love all on its own so it doesn’t start to smell like a week old garbage pail in 90 degree heat. So, I created, the BEST Corned Beef and Cabbage recipe on the planet by coaxing the flavor out of each ingredients separately before marrying them together. If you’ve ever been to Katz’s Deli in New York City, this corned beef rivals it.

Magical Flavor with Simple Ingredients

• Beef – I use a corned beef brisket. You can use a regular brisket, flat cut or point cut, if you can’t find corned beef at your grocery store. You don’t have to use the spice packet if you have the spices on hand.
• Beer – For the braising liquid, I use ale or lager. Both impart the hoppy flavor and break down the beef so it melts-in-your-mouth. If you don’t want to use beer, you can substitute with beef stock or beef broth.
• Vegetables – Carrots and celery give the braising liquid a hint of sweetness. We don’t serve the vegetables, they’re mainly here for the flavor.
• Seasoning – Even though I use the contents of the seasoning packet, I like to amp up the flavor with dry mustard, dried thyme, mustard seeds, bay leaves, kosher salt and black pepper. I don’t feel like the seasoning packet has enough spices to adequately season the beef.
• Cabbage – You can use either Savoy cabbage or green cabbage here. We usually grab a head of green cabbage because it’s budget friendly.
• Onion – Yellow onion or Vidalia onion has enough sugar content to lend a beautiful caramelization to the cabbage.
• Butter – Salted butter helps add fat and depth to the cabbage. You can substitute with olive oil or unsalted butter, if you prefer.

For the full ingredient list and instructions, see the recipe card below.

How to Make Corned Beef

My favorite way to cook Corned Beef is in the oven but I also like a good Crock Pot Corned Beef and Cabbage for the ease of preparation and the fact that I don’t have to be home to pull it out of the oven when it’s done cooking. 

Now, we’re not curing our own beef here so don’t run away. But you’re creating two very simple dishes and then serving them together. It’s pretty simple.

The Corned Beef is braised in ale (or a lager if you’re not an ale fan) with a few carrots, celery and spices for 3 hours. And the cabbage is fried in a skillet with some onions until they begin to caramelize then finished off with a quick roast in the oven. This prevents the cabbage from making everything taste and smell like cabbage, it also prevents the cabbage from becoming overwhelmed with the salty corned beef flavor.

What you get is a deep, rich flavor of sweet and salty that will completely blow your mind.

How to cook Corned Beef and Cabbage in the oven

1. In a large skillet, heat the oil over medium high heat. Add the brisket to the pan fat side down and cook until golden brown, approximately 4-5 minutes.
2. Turn the brisket over and brown the other side, approximately 5-6 minutes. Turn off the heat and drain the fat.
3. Transfer the brisket to a large dutch oven with a lid.
4. Pour the ale over the brisket. Stir in the cold water, carrots, celery, mustard, thyme, mustard seeds and bay leaf. (Be sure to add enough water to cover the beef.)
5. Cover and cook in the oven at 300˚F for 2-3 hours or until fork tender.
6. When the brisket has one hour left of cook time, heat the olive oil in a large skillet.
7. Stir in the butter until melted. Add the onion and cook until softened. Add the cabbage wedges.
8. Cook until wilted and beginning to caramelize. Season with salt and pepper.
9. Transfer the skillet to the oven and roast for 15-20 minutes stirring after 10 minutes.
10. When the brisket is done, it should be tender enough to pull apart with a fork.
11. If it’s still tough, continue to cook for an additional 30 minutes.
12. Allow to rest for 10-15 minutes at room temperature covered with foil before slicing against the grain. Serve with the cabbage.

How To cook Corned Beef and Cabbage in the CrockPot

1. In a large skillet, heat the oil over medium-high heat. Add the brisket to the pan fat side down and cook until golden brown, approximately 4-5 minutes.
2. Turn the brisket over and brown the other side, approximately 5-6 minutes. Turn off the heat and drain the fat.
3. Transfer the brisket to the slow cooker.
4. Pour the ale over the brisket. Stir in the water, carrots, celery, mustard, thyme, mustard seeds and bay leaf.
5. Cover and cook in the slow cooker on low for 6-7 hours.
6. When the brisket has one hour left of cook time, heat the olive oil in a large skillet.
7. Stir in the butter until melted. Add the onion and cook until softened. Add the cabbage.
8. Cook until wilted and beginning to caramelize. Season with salt and pepper.
9. Transfer the skillet to the oven and roast for 15-20 minutes stirring after 10 minutes.
10. When the brisket is done, it should be tender enough to pull apart with a fork.
11. If it’s still tough, continue to cook for an additional 30 minutes.
12. Allow to rest for 10-15 minutes covered with foil before slicing against the grain. Serve with the cabbage.
13. It’s so easy to make a slow cooker corned beef recipe from the oven version and it works well for busy family dinners!

You can choose to use the little packet of corned beef spices that come with the brisket for extra flavor it you want, sometimes I just make my own corned beef spices with dry mustard, dried thyme, mustard seeds and a bay leaf.

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What Is Corned Beef?

Corned beef is a salt cured beef brisket commonly used in braising with cabbage in celebration of St. Patrick’s Day. The term “corned beef” comes from the process used to cure the beef using large grained rock salt called “corns” of salt. 

How to Store Leftovers

Leftover Corned Beef is great on a Corned Beef Reuben Sandwich or in The Best Corned Beef Hash. If you need to store it for later, transfer it to an airtight container and refrigerate for up to 3-4 days.

What To Serve With Corned Beef

• Super easy Caramelized Cabbage and Onion Colcannon
• Mini Soda Bread Muffins….sooo cute and tasty!
• Make it a meaty dinner with simple Bangers and Mash
• Serve it up with a Nutty Irishman
• Finish with a sweet treat, Nutty Irishman Cupcakes
• Or THESE Bailey’s Irish Cream Scones

Trust me when I say.. once you try this Corned Beef and Cabbage recipe, you will never make it any other way again. 

More Easy Family Dinner Recipes

• The BEST Stuffed Cabbage Rolls ever made
• Super simple Stuffed Cabbage Roll Soup
• Easy Beef Cabbage Soup…a great way to use up that leftover cabbage that didn’t fit in the pan.
• Leftover corned beef? Try these easy Mini Reubens!

The leftovers are incredible in a reuben the next day or this easy Reuben Casserole….so good, in fact, you will not be saving this recipe for once a year any longer.

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Get the Recipe: The Very Best Corned Beef and Cabbage

Yield: 6 servings

Prep Time: 15 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 15 minutes mins

The BEST ever Corned Beef and Cabbage with instructions for both the oven and slow cooker. Perfect results every time.

4.74 from 30 votes

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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 

• If oven cooking, preheat the oven to 300 degrees.
• In a large dutch oven (or skillet, if cooking in the slow cooker), heat the oil over med-high heat. Add the brisket to the pan fat side down and cook until golden brown, approximately 4-5 minutes. Turn the brisket over and brown the other side, approximately 5-6 minutes. Turn off the heat and drain the fat. (If cooking in the slow cooker, transfer the brisket to the slow cooker at this time.)
• Pour the ale over the brisket. Stir in the water, carrots, celery, mustard, thyme, mustard seeds and bay leaf. Cover and transfer to the oven for 3 hours. (Or cover and turn the slow cooker on low for 6-7 hours.)
• When the brisket has one hour left of cook time, heat the olive oil in a large skillet. Stir in the butter until melted. Add the onion and cook until softened. Add the cabbage. Cook until wilted and beginning to caramelize. Season with salt and pepper.
• Transfer the skillet to the oven and roast for 15-20 minutes stirring after 10 minutes. (The onions and cabbage should start to turn golden brown and caramelize.)
• When the brisket is done, it should be tender enough to pull apart with a fork. If it’s still tough, continue to cook for an additional 30 minutes. Allow to rest for 10-15 minutes covered with foil before slicing against the grain. Serve with the cabbage.

Video

Serving: 0g, Calories: 751kcal, Carbohydrates: 18g, Protein: 47g, Fat: 52g, Saturated Fat: 16g, Cholesterol: 168mg, Sodium: 4160mg, Potassium: 1367mg, Fiber: 5g, Sugar: 8g, Vitamin A: 5390IU, Vitamin C: 141.4mg, Calcium: 113mg, Iron: 6.2mg

Author: Kellie

Course: Dinner

Cuisine: irish