Corned Beef and Cabbage Dinner

introduction

This Corned Beef and Cabbage Dinner is a warm, simple meal with tender meat and soft vegetables. It cooks low and slow so the beef soaks up flavor and the veggies stay nice. For more easy ideas for weeknight meals, see easy dinner recipes to pair with this dish.

why make this recipe

This meal is cheap, filling, and needs little hands-on time. It feeds a group and the leftovers taste even better the next day. The recipe works in a slow cooker or an Instant Pot and gives you a full plate with meat, potatoes, carrots, and cabbage.

how to make Corned Beef and Cabbage Dinner

You can cook the corned beef two main ways: slow cooker or Instant Pot. Both make the beef tender. Add onions, garlic, and the seasoning packet for flavor. For the cabbage, you can pan-sauté it with garlic and a little oil so it stays bright and slightly crisp.

Ingredients :

• 3-4 lb corned beef brisket, plus seasoning packet (see recipe notes)
• 2 large yellow onions, quartered
• 4 garlic cloves, minced
• 2 bay leaves
• 1/4 teaspoon whole cloves (about 4 whole cloves) or a pinch of ground clove
• 1/2 teaspoon dried oregano
• 1 teaspoon black pepper
• 12 ounces beer (any kind will work)
• 1 cup water
• 2 tablespoons apple cider vinegar (or red wine vinegar)
• 1 lb baby potatoes (if using regular potatoes, cut into quarters)
• 1 lb carrots, peeled and cut into 2" chunks
• 1 head green cabbage, core removed and cut into 1” pieces
• 1/4 cup olive oil
• 2 garlic cloves, minced (for cabbage)
• Salt, to taste
• Pepper, to taste
• 1/4 tsp crushed red pepper flakes, optional

Directions :

1. Trim corned beef of excess fat. Rinse under cold water for 1-2 minutes to rinse off excess salt.
2. Slow cooker method: Place onions, garlic, potatoes and carrots in the bottom of your slow cooker. Add corned beef brisket on top of vegetables, fat side facing up. Add seasoning packet, bay leaves, cloves, oregano, black pepper, beer, water and vinegar. Stir gently to combine. Cook on low for 8-10 hours or until beef is tender and falls apart with your fork. Remove corned beef from crockpot and place on a serving tray. Slice against the grain and serve with vegetables and extra juice.
3. Instant Pot method: Trim corned beef and rinse as above. Place onions and garlic in bottom of Instant Pot. Place corned beef brisket on top. Add seasoning packet, bay leaves, cloves, oregano, black pepper, beer, water and vinegar. Stir gently to combine. Cover, and set Instant Pot to pressure cook on high for 1 hour and 25 minutes. Let pressure naturally release for 10 minutes, then use the quick release for remaining pressure. Open lid, flip corned beef over and remove about 2 cups of liquid with a ladle (set liquid aside). Add potatoes and carrots to Instant Pot. Cover and set to pressure cook on high for 5 minutes. Use the quick release to release pressure. Remove corned beef and vegetables from Instant Pot and serve.
4. Cabbage: Place cabbage in colander and rinse under cold water. Shake to drain some of the water but leave most of the cabbage damp. Heat oil in large pan over high heat. Add half of the chopped wet cabbage, stir. Add garlic, salt, pepper and red pepper flakes. Add in remaining half of the wet cabbage and stir to combine. Cover the pan and let the cabbage sizzle for 2 minutes. Turn heat to medium-low, uncover, and cook another 5-8 minutes until the cabbage is slightly wilted and tender.

how to serve Corned Beef and Cabbage Dinner

Slice the corned beef against the grain. Serve slices with potatoes, carrots, and a big scoop of sautéed cabbage. Spoon some cooking juices over the meat for extra flavor. Offer mustard or horseradish on the side.

how to store Corned Beef and Cabbage Dinner

Cool leftovers to room temperature, then store in airtight containers in the fridge for up to 4 days. For longer storage, place meat and vegetables in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating. Reheat gently in the oven at 325°F (160°C) covered, or warm on the stove with a little broth.

tips to make Corned Beef and Cabbage Dinner

• Rinse the corned beef well to remove extra salt before cooking.
• Slice the meat against the grain for tender bites.
• Keep some cooking liquid to pour over the meat when serving.
• If you like softer cabbage, add it to the cooker for the last hour.
• Use beer or beef broth if you prefer no alcohol.

variation (if any)

• Add a honey-mustard glaze: brush a mix of honey and Dijon on the brisket in the last 15 minutes of cooking.
• Use different vegetables: parsnips, turnips, or rutabaga work well.
• Make a one-pot version by adding cabbage to the slow cooker for the final 1-2 hours.

FAQs

Q: How long should I cook corned beef in a slow cooker?
A: Cook on low for 8-10 hours, until the beef is very tender.

Q: Can I skip the beer?
A: Yes. Replace beer with beef broth or water if you prefer no alcohol.

Q: How do I know when corned beef is done in the Instant Pot?
A: It should be fork-tender and easy to pierce. The recipe time of 1 hour and 25 minutes under high pressure is a good guide for a 3-4 lb brisket.

Q: Can I cook the cabbage with the meat?
A: Yes. Add cabbage to the cooker for the last hour on low, but sautéing keeps it brighter and slightly crisp.

Q: Is the seasoning packet necessary?
A: The packet adds classic flavor, but you can use a mix of bay leaves, cloves, peppercorns, and mustard seeds instead.

Corned Beef and Cabbage Dinner

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 600 minutes
• Total Time: 615 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking, Pressure Cooking
• Cuisine: Irish
• Diet: Paleo

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Description

A warm, simple meal featuring tender corned beef and soft vegetables, perfect for feeding a group.

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Ingredients

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• 3–4 lb corned beef brisket, plus seasoning packet
• 2 large yellow onions, quartered
• 4 garlic cloves, minced
• 2 bay leaves
• 1/4 teaspoon whole cloves (about 4 whole cloves) or a pinch of ground clove
• 1/2 teaspoon dried oregano
• 1 teaspoon black pepper
• 12 ounces beer (any kind)
• 1 cup water
• 2 tablespoons apple cider vinegar (or red wine vinegar)
• 1 lb baby potatoes (if using regular potatoes, cut into quarters)
• 1 lb carrots, peeled and cut into 2-inch chunks
• 1 head green cabbage, core removed and cut into 1-inch pieces
• 1/4 cup olive oil
• 2 garlic cloves, minced (for cabbage)
• Salt, to taste
• Pepper, to taste
• 1/4 tsp crushed red pepper flakes, optional

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Instructions

1. Trim corned beef of excess fat. Rinse under cold water for 1-2 minutes to rinse off excess salt.
2. For slow cooker: Place onions, garlic, potatoes, and carrots in the bottom. Add corned beef on top, fat side up. Add seasoning packet, bay leaves, cloves, oregano, black pepper, beer, water, and vinegar. Stir gently. Cook on low for 8-10 hours until tender.
3. For Instant Pot: Trim and rinse the beef. Place onions and garlic at the bottom. Add corned beef on top with the other ingredients. Cover and pressure cook on high for 1 hour 25 minutes. Let pressure release naturally for 10 minutes, then quick release.
4. Remove corned beef and vegetables from both methods. Serve hot.
5. For cabbage: Rinse cabbage and drain. Heat olive oil in a large pan over high heat. Add half the cabbage, stir in garlic, salt, pepper, and red pepper flakes. Add remaining cabbage, cover, and let sizzle for 2 minutes. Cook on medium-low for 5-8 minutes until tender.

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Notes

Rinse corned beef well to remove excess salt for better flavor. Slice against the grain for tender bites. Keep some cooking liquid to pour over when serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 1500mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 100mg