Corned beef and cabbage taken to the next level with some easy add-ins to make the prettiest version of this super classic dish.
This was an awesome dinner that deserves to be eaten 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 it’s done right, it’s perfection. Tender corned beef, creamy potatoes, and candy sweet carrots, how could you not love that?
Why this version?
I love the classic meat and two veg recipe that everyone eats on St Patrick’s Day. But, I really, really loved this updated version that switches out the premixed spices for a homemade spice mix and adds roasted shallots, olives, and Japanese mustard. It’s so good we’re already planning on making it again next week, which is already double the amount of times we usually have this dish in a year.
What is corned beef and cabbage?
Corned beef and cabbage is a classic St Patrick’s Day dinner. Traditionally, it’s made with store bought uncooked corned beef brisket that is boiled with potatoes, carrots, and cabbage, along with a helpful seasoning mix that’s included in the corned beef.
Is it Irish?
Amazingly, corned beef and cabbage isn’t actually Irish. Maybe Irish people can correct me here, but as far as I know they don’t each much 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’s similar to corned beef and cabbage there is in Ireland is bacon and cabbage. It’s roughly 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 is super easy to make. You need to get corned beef, which you can get at any grocery store, at costco, or even online. I prefer making my own if I have the extra 5-7 days to wait for the brisket to cure. After that, it’s just a matter of slow simmering everything until tender. The trick is in adding in the vegetables at just the right time so that everything comes out tender and not overcooked.
Where to get corned beef
You can get a 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 well worth it to do, and you’ll have lots left over for making sandwiches and corned beef hash.
Making your own seasoning spice mix
When you buy a pre-cured corned beef brisket, it comes with a seasoning packet. I feel premixed spices are usually hit-or-miss so I make my own. Over the years, I’ve dialed in our perfect seasoning mix, which is included in the recipe.
Sides
Classically corned beef and cabbage is served with just carrots and potatoes. I like to take it to the next level with warmed deli-bought picholine and niçoise (and other) olives, roasted shallots, and Japanese mustard.
Japanese mustard is a really cool mustard. It’s most often sold in powder form, and you just add water a little at a time until it’s the thickness you prefer. I love 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, so about 3 hours for a typical 3 pound tip. Some people go longer, all the way up to 2 hours per pound. For a 3 pound tip, I like to go about 4 hours.
You want to keep it under a boil, a very low simmer is best. For me, I’ve found that keeping my braise at 185ºF/85ºC is the best temp for any meat, brisket included.
About 5-10 minutes before the beef is ready, add your root vegetables. Then remove the beef to let it rest, and throw in your cabbage for 15 minutes, and you’re done!
Corned beef and cabbage in the oven
Corned beef in the oven is my preferred 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 200ºF oven for 3-5 hours, and just toss your root vegetables 15 minutes before your beef is done. When the beef is done, take it out and let it rest while you toss your cabbage in and let it cook along with the root veg for another 15 minutes.
The reason this is better than a stovetop is that you don’t need to worry about keeping the simmer steady – the oven does the work for you. You can also make use of the oven to make the shallots.
Crock pot corned beef and cabbage
Most crockpots on low will heat the water to 185ºF-195ºF. The issue is that they take a long time to get to that temp. If you add in hot tap water or boiling water, it’ll immediately get to temp. Then, you can make it in the same 3-5 hours that it takes in an oven.
Instant pot corned beef and cabbage
You can even make this in an instant pot. Cook the corned beef on high pressure for 90 minutes, then quick release. Transfer the beef to a plate to rest, and switch the instant pot to saute high. Add in your root vegetables, and then 10 minutes later, add in your cabbage for 15 minutes.
Corned Beef and Cabbage Recipe
Ingredients
- 1.5 lb corned beef homemade preferred, see notes
- 1 packet spice mix homemade preferred, see below
- 1 head cabbage small head preferred
- 1 lb potatoes halved, new potatoes preferred
- 1 bunch carrots peeled and cut into 2” lengths, skinny carrots preferred, about 1 lb
- 2 shallots peeled and halved
- 4 oz olives
- 1 tbsp Japanese mustard
Optional Homemade Spice Mix
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp cloves
- 1 tsp white peppercorns
- 1 stick cinnamon broken
- 1 bay leaf torn
- 4 cardamom pods
- 1/2 tsp sichuan peppercorns optional
Instructions
- Braise your corned beef with spices at 195ºF for 3-5 hours or until tender.
- 10 minutes before your beef is done, add potatoes and carrots. Set your oven to 300ºF and sear your shallots in an oven safe pan such as a cast iron skillet. Transfer to oven once seared.
- Remove the beef and let rest, then slice against the grain. Add cabbage and simmer for 15 minutes.
- When vegetables are tender, warm the sliced brisket in the cooking broth, then plate everything along with the roasted shallots, warmed olives (warm them in the microwave for 30-45s), and Japanese mustard. Top with a little of the braising liquid, and enjoy!
