Corned Beef Cabbage
This insanely easy corned beef cabbage meal is the perfect cozy dish to enjoy on special occasions, like St. Patrick’s day, OR on a random weeknight!
We love it for the set-and-forget crockpot nature but you can also cook it in the Instapot if you’re short on time. Prefer the oven? We’ve got that option for you too! (see notes for additional cooking methods)
It’s hearty, comforting, and oh so flavorful that it will surely become a year-round favorite.
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Ingredients
Directions
- Add your corned beef + the spice packet it comes with into the slow cooker.
- Arrange the onion and garlic around the corned beef.
- Pour in the beef broth.
- Cook on low heat for 7-10 hours in total, or on high heat for 4-6 hours.
- Add the carrot, cabbage and potatoes halfway through.
- To check for doneness, ensure that the meat is fork tender but not falling apart.
- Once cooked, remove beef brisket from the slow cooker and let it rest for a few minutes before slicing.
- In a small bowl combine the yogurt, mustard and apple cider vinegar. Mix it up, adding a dash of salt and pepper if desired. Use this as a dipping sauce or drizzle over the top of it all. Enjoy!
Notes
- Instant Pot instructions: Set the Instant Pot to “Sauté” mode. Add a bit of oil, and sauté the minced garlic and onion until fragrant (about 2-3 minutes). Add the corned beef and beef broth to the instant pot, cover, set the valve to the sealing position, and select the “Pressure Cook” or “Manual” mode. Set the timer for 70-90 minutes. Allow a natural release for about 10-15 minutes before manually releasing any remaining pressure. Open the Instant Pot, and add the cabbage wedges, quartered potatoes, and chunks of carrots around the corned beef. Cover, and pressure cook for an additional 5-10 minutes. Use a quick release this time.
- Oven Instructions: Preheat your oven to 325°F (163°C). Place the corned beef in a roasting pan or a large oven-safe dish. Arrange the onion, garlic, bay leaves, and thyme sprigs around the corned beef in the roasting pan. Pour in the beef broth, cover the roasting pan with a lid or aluminum foil and roast for about 2.5 to 3.5 hours or until the corned beef is fork-tender. Make sure to add cabbage, potatoes, and carrots around the halfway mark.
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