Corned Beef & Cabbage

When people think Irish food, they think corned beef and cabbage. This delicious combination of meat and vegetables will satisfy the appetite of even your biggest eaters. It pairs well with a nice red table wine or a hearty stout beer.


3-4 lbs. of corned beef brisket

8 red potatoes, peeled and quartered

1 ½ cups of carrots

(chopped into 1 inch pieces)

1 ½ cups of celery

(chopped into 1 inch pieces)

½ of a large yellow onion, chopped into small pieces

1 head of cabbage, cut into 8 wedges

1/3 cup of dijon mustard

6 tablespoons of brown sugar


Spray slow cooker with cooking spray. Place potatoes, carrots, onions and celery on the bottom.

Place beef (fat side up) on top of the vegetables, and add the seasoning packet to the slow cooker. If your corned beef didn’t come with its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string. Add the packet to the cooker.

Fill cooker with enough water to cover meat and cook on high for 7 hours.

Mix mustard and brown sugar together to make glaze, and then set aside.

Once your slow cooker is done, put the cabbage wedges into a pot and transfer juices from the cooker into the pot. Transfer enough juice to cover 3/4 of the cabbage. Place the lid on the pot (only part of the way so some steam can escape) and cook on medium high until cabbage is tender.

Preheat oven to 400 degrees. Transfer beef to a baking sheet and cover top of beef (fat side) with glaze.

Bake for about 10 minutes or until glaze is golden brown.

To serve, cut corned beef across grain into thin slices and plate with cabbage and other vegetables.

Servings: 8-10.

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