Homemade Corned Beef and Cabbage
A cozy, slow-cooked dinner with tender corned beef, sweet carrots, buttery cabbage, and savory broth. This hearty meal is perfect for St. Patrick’s Day, Sunday supper, or any chilly evening when you want something warm, generous, and deeply satisfying.
Equipment
- slow cooker
- large skillet
- tongs
- cutting board
- knife
- serving platter
Ingredients
- 4 pounds corned beef
- 2 tablespoons oil
- 1 3/4 cups broth
- 3 1/2 tablespoons mustard
- 6 cloves garlic, smashed
- 1 onion
- 20 peppercorns
- 10 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon celery seed
- 2 pounds carrots, peeled and cut into 3-inch diagonal chunks
- 1 head cabbage, sliced into 8 thick wedges with the core intact
- 1/2 cup butter
- 1 1/2 teaspoons salt
- roasted potatoes, for serving
- horseradish sauce, for serving
- fresh parsley, finely chopped, for serving
- fresh chives, for serving
Instructions
- Pat the corned beef dry with paper towels. Heat the oil in a large skillet over medium-high heat, then sear the corned beef for 2 to 4 minutes per side until browned. Transfer it to the slow cooker.
- In the same skillet, pour in the broth and stir in the mustard. Scrape up all the browned bits from the bottom of the pan, bring the mixture to a boil, then pour it over the corned beef in the slow cooker.
- Add the smashed garlic, onion, peppercorns, thyme sprigs, bay leaves, and celery seed to the slow cooker. Cover and cook on low for 6 to 7 hours, until the corned beef is very tender.
- Add the carrots around the meat in the slow cooker. Cover again and continue cooking on low for 1 to 2 hours, until the carrots are tender but not falling apart.
- While the carrots finish cooking, melt the butter in a large skillet over medium heat. Add the cabbage wedges, sprinkle with the salt, and cook for about 10 minutes, turning gently once or twice, until slightly softened and lightly golden around the edges.
- Transfer the cabbage wedges to the slow cooker, nestling them around the meat and carrots. Cover and cook on low for another 30 to 60 minutes, until the cabbage is tender and infused with the broth.
- Lift the corned beef out of the slow cooker and place it on a cutting board. Let it rest for about 10 minutes before slicing.
- Slice the corned beef against the grain into thick slices. Arrange the beef on a serving platter with the carrots, cabbage, and roasted potatoes. Spoon a little cooking liquid over the top, then sprinkle with chopped parsley and fresh chives. Serve with horseradish sauce on the side.
Notes
Searing the corned beef first adds richer flavor, but the recipe will still work if skipped. Add the carrots later so they stay tender without turning mushy, and keep the cabbage wedges thick with part of the core intact so they hold together. Slice the corned beef against the grain for the most tender texture. Store leftovers with a little broth to keep the meat moist when reheating.