Corned beef and cabbage taken to the next level with a few easy additions to make the prettiest take on this super classic dish.
It was an awesome dinner that is worth eating more than once a year. Who doesn’t love corned beef and cabbage? It’s a simple, humble dish where everything is literally boiled, but when done right it’s perfection. Tender corned beef, creamy potatoes and sweet carrots, what’s not to love?
Why this version?
I love the classic meat and two veggie recipe that everyone eats on St. Patrick’s Day. But, I really, really loved this updated version which replaces the premixed spices with a homemade spice blend and adds roasted shallots, olives, and Japanese mustard. It’s so good that we are already planning to do it again next week, which is already double the number of times we usually have this dish in a year.
What are corned beef and cabbage?
Corned beef and cabbage are a classic St. Patrick’s Day dinner. Traditionally, it’s made with store-bought uncooked corned beef brisket that’s boiled with potatoes, carrots, and cabbage, along with a useful seasoning mix included in corned beef.
Is it Irish?
Surprisingly, corned beef and cabbage are not really Irish. Maybe the Irish can correct me here, but as far as I know they don’t have a lot of corned beef at all, and it’s mostly an American thing to associate St.Patrick’s Day dinner with corned beef. The most common dish that resembles corned beef and cabbage in Ireland is bacon and cabbage. It’s pretty much the same dish, but it uses Irish bacon, which is bacon on another level.
How to make corned beef and cabbage
Corned beef and cabbage are very easy to prepare. You need to get corned beef, which you can get at any grocery store, costco, or even online. I prefer to do mine if I have an extra 5-7 days to wait for the chest to heal. After that, just simmer everything slowly until it is tender. The trick is to add the vegetables at the right time so that everything is tender and not overcooked.
Where to get corned beef
You can get raw corned beef brisket at most grocery stores, costco, and online, but the best corned beef is homemade corned beef. It takes 5 days, but it’s really easy and worth doing, and you’ll have plenty of it left for making corned beef sandwiches and hash.
Make your own spice blend
When you buy a pre-salted corned beef brisket, it comes with a sachet of seasoning. I think the premixed spices are usually hit and miss, so I’m making my own. Over the years, I have made up our Perfect Seasoning Mix, which is included in the recipe.
Corned beef and cabbage are served with carrots and potatoes. I like to take it to the next level with picholine and Niçoise olives (and others) bought from the charcuterie, roasted shallots and Japanese mustard.
Japanese mustard is a really cool mustard. It’s most often sold as a powder, and you just need to add water a little at a time until you get the thickness you prefer. I like it a lot because of its complexity and texture, but any mustard will do.
How to cook corned beef and cabbage
The classic way to cook corned beef and cabbage is to braise the corned beef brisket on your stovetop for about 1 hour per pound of brisket, or about 3 hours for a typical 3 pound tip. Some people go longer, up to 2 hours per pound. For a 3 pound tip, I like to go about 4 hours.
You want to keep it boiling, a very low simmer is best. For me, I have found that keeping my coals at 185 ° F / 85 ° C is the best temperature for any meat, breast included.
About 5 to 10 minutes before the beef is ready, add your root vegetables. Then remove the beef to let it rest, and throw your cabbage for 15 minutes, and voila!
Corned beef and baked cabbage
Baked corned beef is my favorite way to cook corned beef. It’s also the best way to make corned beef and cabbage.
All you need to do is put your corned beef and braising liquid in a 200 ° F oven for 3-5 hours, and simply toss your root vegetables 15 minutes before your beef is done. When the beef is done, take it out and let it sit while you toss your cabbage and cook it with the root vegetables for another 15 minutes.
The reason it’s better than a stove top is that you don’t have to worry about keeping the simmer steady – the oven does the work for you. You can also use the oven to make the shallots.
Crock pot corned beef and cabbage
Most low-temperature slow cookers will heat the water to 185 ° F-195 ° F. The problem is, it takes a long time for them to get to that temperature. If you add hot tap water or boiling water, it will immediately reach temperature. Then you can prepare it within 3 to 5 hours in an oven.
Instant corned beef and cabbage
You can even do this in an instant pot. Cook the corned beef on high pressure for 90 minutes, then release quickly. Transfer the beef to a plate to rest and change the instant casserole to sauté high. Add your root vegetables, then 10 minutes later add your cabbage for 15 minutes.
Corned Beef and Cabbage Recipe
Corned beef and cabbage are taken to the next level with a few easy additions to make the prettiest take on this super classic dish.
- 1.5 kg corned beef homemade favorite, see notes
- 1 package mix of spices home made favorite, see below
- 1 lead cabbage favorite little head
- 1 kg potatoes halved, favorite new potatoes
- 1 group carrots peeled and cut into 2 ” lengths, lean carrots preferably, about 1 lb
- 2 shallots peeled and cut in half
- 4 oz Olives
- 1 tablespoon Japanese mustard
Optional house spice blend
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon cloves
- 1 teaspoon white peppercorns
- 1 paste Cinnamon broken
- 1 Bay leaf torn up
- 4 cardamom pods
- 1/2 teaspoon Sichuan peppercorns optional
Corned Beef and Cabbage Recipe
Quantity per serving
Calories from Fat 229
% Daily Value *
Large 25.4 g39%
Saturated fat 9.6 g60%
Cholesterol 106 mg35%
Sodium 1870 mg81%
Potassium 1396 mg40%
Carbohydrates 45.3 g15%
Fiber 11.5 g48%
Sugar 13.5 g15%
Protein 29.3 g59%
* Percent Daily Values are based on a 2000 calorie diet.