Corned Beef and Cabbage with Vegetables is a favorite recipe for those looking to celebrate St. Patrick’s Day with a classic comfort food. Having grown up with an Irish grandmother myself, I take on the Irish Comfort Food category here at LuvMyRecipe. St. Patrick’s day was a holiday to be celebrated around our household when I was growing up and it was Corned Beef with Cabbage every year with potatoes and veggies.
Corned Beef and Cabbage has already been featured here at LuvMyRecipe. Fantastic recipe, however; it’s more of long version. Especially long if you’re corning the beef yourself or doing a brine for any length of time.
I’m going to do the quick version here today. Happy St. Patrick’s Day! This is something you can throw together with very little effort if you’re looking for a nice Corned Beef and Cabbage meal. I used a “point cut” of beef this time around. The previous recipe here at the site used a “flat cut”. I like both cuts of meat but if you’re looking for a “what’s the difference” between the two, try and think of the “flat cut” as more of a roast. It’s more desirable for cooks and consequently the “flat cut” is usually more expensive. The “point cut” is cheaper money than the “flat cut” but in my opinion you don’t sacrifice in flavor. You tend to get more smaller pieces and less meat compared to the large roast-like pieces that you’ll get from the “flat cut” and its generally a more fatty piece of meat on the point end. However; it was cheaper on the wallet and I expect to make some hash or slice it thin for sandwiches… so point cut it is.
- 1 Corned Beef Brisket, (2-3 lbs.)
- 1 cup Beef Stock or Water
- 1 cup Water
- 1/2 Cabbage head
- 3 Carrots
- 5 Potatoes
- Parsnips & Turnips (optional)
- 1 tsp Black Peppercorn
- 1/2 tsp Coriander Seed
- 1/2 tsp Mustard Seed
- 2 tsp garlic powder
- Chop your vegetables and start cooking them in the slow cooker on "HIGH" with the beef stock and water.
- Combine your spices and grind them (spice grinder).
- Completely cover the brisket with your dry spice rub.. and "rub" in.
- After an hour, place your corned beef on top of the vegetables. Continue on "HIGH".
- After another hour, turn temperature to "LOW".
- Add the cabbage on top and on the sides of the meat.
- Check for internal meat temperature of 145 degrees for done.
- Remove the meat to rest.
- Check vegetables and cabbage so they're cooked to satisfaction.
- Plate your food.
To start, cut up your vegetables (carrots, onions and potatoes) and stick them in the slow cooker. They’ll go for an hour on “high” by themselves before you put the corned beef in. Parsnips and turnips are good substitutes OR additions if you’re so inclined. The vegetables will take the longest to cook so get them going.
The corned beef has a dry rub on it. I mixed coriander seeds, garlic powder, mustard seeds, and black peppercorns in a spice grinder and ground it to a powder. Take your ground dry spice mix and rub it into the corned beef. Every nook and cranny should be hit if you can. I used the “point cut” so I had to tie up the piece of meat so it looked and cooked more like a roast. This helps with even cooking of the meat because you don’t have to worry about the tips or edges of the meat getting overcooked or burned because they’re sticking out. Instead, it’s a nice tight roast-like piece that cooks evenly.
Put the corned beef in a zip lock bag or in a covered dish. Place it in the fridge and let it sit there for an hour. Coincidentally, this is the amount of time needed to give the veggies a head start in the slow cooker. Once you feel you’ve given your vegetables about an hour, go ahead and put the corned beef in the slow cooker on top of the vegetables. The amount of time you cook the corned beef will depend on the size. I have about a two pounder and I let the beef go for an hour on “high” after the vegetables had already gone on “high” for an hour. The vegetables have now gone for two hours and now I turn the slow cooker to “low”. I add the cabbage on top of the beef. This goes for an hour and my corned beef was done by this time, so I took it out of the slow cooker. I tested the vegetables at this time and decided they needed another half hour and that would include the cabbage as well.
While the vegetables finished up, I placed the corned beef on a plate and covered it with foil to let it rest. After 3 and a half hours cooking time total, the vegetables are done. I place them in a bowl and carve up the corned beef.
Incredible meal for St. Patrick’s Day. If you know me, you know I love the slow cooker. Minimal effort, very little time invested, and plenty of leftovers. I’m all over that like white on rice. Everyone should have a slow cooker. Go get one.
My advice to share on this meal would be to remember that different cuts of meat (flat, point, fatty, lean, small and large), cook differently, so cooking time is adjustable after the beef has been cooking for the first hour on “high” (Vegetables would be two hours by this time). Larger portions of meat cook longer and you should get an internal temperature of 145 degrees.
The vegetables will always cook the longest so when they’re done… the corned beef is DEFINITELY done and probably should have been taken out sooner but if you didn’t, don’t waste time worrying about it. Slice it thin, make Reubens. Enjoy with you’re favorite brew.
The “point cut” is usually much fattier than the “flat cut” so be prepared to trim if you’re not into it. That’s why it’s cheaper on the wallet folks. You can always add more cabbage to the recipe but I find it takes more time and effort and this was supposed to be a “quickie” type of recipe.