Last updated on March 17, 2020 by Liza Hawkins
Corned beef and cabbage is a quintessential St. Patrick’s Day meal, but I’d argue it can be enjoyed any time of the year! Yum!
Despite only making corned beef and cabbage once a year (and sometimes never), it’s easily one of my favorite meals. Seriously.
Tender, fall apart meat. Silky soft potatoes, carrots, and cabbage that blend together like magic (especially when
slathered with topped with a little butter). And the leftovers. Mmm…
This recipe starts out in the slow cooker, which I love because it’s so easy and makes the meat super tender (I need to play around with converting it to my Instant Pot, though … that would be even easier).
But then it gets even better. About forty-five minutes before it’s time to eat, you use the oven to give a finishing glaze to the corned beef, while the cabbage cooks up in the slow cooker broth.
And it’s wonderful. Especially the glaze, which my husband would have guzzled by the cupful (had I let him).
- 1 3-4 pound corned beef brisket
- 1/4 teaspoon ground pepper
- 1 teaspoon salt
- 6 medium white potatoes, quartered
- 1 cup baby carrots
- 1 large onion, chopped
- 3 cups water
- 2 bay leaves
- 1/4 teaspoon whole peppercorns
- 1 packet pickling spices (typically come with the corned beef)
- 2 teaspoons brown sugar
- 2 garlic cloves, smashed
- 1 head cabbage, sliced
[i]For the glaze[/i]
- 1/2 cup brown sugar
- 1/4 cup white vinegar
- 1/4 cup spicy brown mustard
- 1/4 teaspoon dried onion flakes
- 1/4 teaspoon mustard powder
For the glaze
- Meanwhile, in a small saucepan combine the glaze ingredients and whisk over medium-heat until it just starts to bubble. Remove from heat and pour over the beef, taking care to baste into all the nooks. Bake for 30 minutes.
Serve with potatoes, carrots, onions, and cabbage from the slow cooker.