Description
A beloved dish featuring tender corned beef, flavorful vegetables, and aromatic seasonings, perfect for any family gathering or cozy dinner.
Ingredients
- 4 pounds corned beef brisket, flat or point cut, with spice packet
- 2 tablespoons oil, for searing
- 1 and 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
- 1/2 cup butter (1 stick)
- 1 large head green cabbage, sliced into wedges
- 1 teaspoon kosher salt
- 1 batch roasted red potatoes
- 1 batch horseradish sauce, for serving
- Parsley and/or chives, to garnish
Instructions
- Heat a large skillet over medium-high heat. Sear the corned beef in the oil until it develops a golden brown crust.
- Place the seared corned beef in a crock pot.
- Combine the beef broth and whole grain mustard, then pour over the meat.
- Add the smashed garlic, onion wedges, peppercorns, thyme, bay leaves, and spice packet.
- Cook on low for 6-7 hours.
- Add the sliced carrots and continue cooking for another 1-2 hours.
- Melt butter in a skillet, add salt, and cook the cabbage wedges briefly before placing on top of the carrots in the crock pot for another 30-60 minutes.
- Serve the corned beef and veggies on a platter alongside roasted red potatoes and horseradish sauce.
Notes
Let the corned beef rest for about 10 minutes before slicing for juicy results.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish