Ingredients
Scale
- 4 pounds corned beef brisket (flat or point cut) with spice packet
- 2 tablespoons oil (for searing)
- 1 ½ cups beef broth
- 3 tablespoons whole grain mustard
- 6 cloves garlic (smashed and left whole)
- 1 large onion (sliced into wedges)
- 15–20 whole peppercorns (or fresh cracked pepper to taste)
- 8–10 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 pounds carrots (peeled and quartered, about 8–10 carrots)
- ½ cup butter (1 stick)
- 1 large head green cabbage (sliced into wedges)
- 1 teaspoon kosher salt
- 1 batch roasted red potatoes (2 pounds red potatoes needed)
- 1 batch horseradish sauce (for serving)
- Parsley or chives (for garnish)
Instructions
- Heat a large skillet over medium-high heat for about 2 minutes.
- Sear the corned beef for 2-4 minutes on one side and then flip for another 2-3 minutes.
- Transfer seared corned beef to a crockpot, fat side up; combine beef broth and mustard, then pour over beef.
- Add garlic, onion, peppercorns, thyme, bay leaves, and spice packet.
- Cover and cook on low for 6-7 hours.
- Prepare carrots and place them on top of the corned beef; cover and cook for an additional 1-2 hours.
- Sauté the cabbage in butter until softened, then layer over the carrots and continue cooking for 30-60 minutes.
- Serve with roasted red potatoes and horseradish sauce.
Notes
Use high-quality corned beef for maximum flavor.
Allow the beef to rest before slicing for improved juiciness.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: Irish-American
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg