Category: Slow Cooker -

Corned Beef and Cabbage     

Ingredients:
4 pounds corned beef brisket, point cut, with spice packet
2 tablespoons oil, for searing
1 1/2 cups beef broth
1 tsp Better Than Bouillon Beef Base
3 tablespoons whole grain mustard
6 cloves garlic, smashed and left whole
1 large onion, sliced into wedges
15-20 whole peppercorns
8-10 sprigs fresh thyme, or 1 teaspoon dried thyme
2 bay leaves
2 pounds carrots, peeled and quartered (8-10 carrots)
1/2 cup butter, (1 stick)
1 large head green cabbage, sliced into wedges
1 teaspoon kosher salt

Preparation:
Heat a large 12 inch skillet over medium high heat for at least 2 minutes. Open package of corned beef and drain the brine into the sink. Set aside the spice packet.

Add oil to the hot skillet; it should shimmer immediately. Swirl to coat, then add the drained corned beef. Sear for 2-4 minutes on one side until golden brown, then carefully flip with tongs and sear the other side for another 2-3 minutes.

Place the seared corned beef in crock pot, fat side up.

In a glass measuring cup, combine beef broth, Better Than Bouillon Beef Base, and whole grain mustard. Add the liquid to the pan that you seared the beef in, and turn the heat to medium high. Let the mixture bubble as you scrape up the browned bits. Pour the mixture over corned beef into the crock pot.

Smash garlic with the side of a chef's knife, peel, and add to the crock pot. Roughly slice an onion into wedges and add to the pot. Add whole peppercorns, fresh thyme and bay leaves, tucking them into the liquid. Sprinkle the spice packet over everything. Cover with the lid and cook on low for about 6-7 hours.

Peel carrots and slice into thirds, slicing any large segments in half lengthwise. Add the carrots on top of the beef, cover again and cook for another 1-2 hours.

Slice the cabbage in half, then cut out the stem. Slice the cabbage into large wedges. Melt butter in a 12 inch skillet over medium high heat. Add all the cabbage and sprinkle with salt. Saute, stirring occasionally for about 10 minutes, until the cabbage is slightly wilted. Add the cabbage on top of the carrots, and continue cooking on low for another 30-60 minutes, until the cabbage is softened and has absorbed some of the corned beef flavor.

Serve on a large platter. Use a slotted spoon to remove all the cabbage to a colander to drain slightly. Place all the carrots together on the platter. Add the drained cabbage to the platter next to the carrots. Remove the corned beef to a cutting board and let rest for about 10 minutes. Slice against the grain, then add to the platter.

Date added: 2026-03-18
Number of visits: 81