Corned Beef and Cabbage Dinner
A classic comfort food that combines tender corned beef with vibrant vegetables, perfect for festive occasions or cozy family dinners.
Ingredients
Main Ingredients
- 3-4 lb corned beef brisket, plus seasoning packet Choose a high-quality corned beef for best flavor.
- 2 large yellow onions, quartered
- 4 cloves garlic, minced
- 2 ea bay leaves
- 1/4 teaspoon whole cloves (about 4 whole cloves) or a pinch of ground clove
- 1/2 teaspoon dried oregano
- 1 teaspoon black pepper
- 12 ounces beer Can be substituted with beef or vegetable broth.
- 1 cup water
- 2 tablespoons apple cider vinegar (or red wine vinegar)
- 1 lb baby potatoes (or regular potatoes, cut into quarters)
- 1 lb carrots, peeled and cut into 2" chunks
- 1 head green cabbage, core removed and cut into 1” pieces
- 1/4 cup olive oil
- 2 cloves garlic, minced (for sautéing cabbage)
- 1/4 teaspoon crushed red pepper flakes, optional Add for extra heat.
Instructions
Preparation
- Trim corned beef of excess fat. Rinse under cold water for 1-2 minutes to remove excess salt.
- Layer the onions, garlic, potatoes, and carrots in the slow cooker or Instant Pot.
- Place the corned beef brisket on top of the vegetables, fat side facing up.
- Add the seasoning packet, bay leaves, cloves, oregano, black pepper, beer, water, and vinegar. Stir gently to combine.
Cooking
- For the slow cooker, cook on low for 8-10 hours until the beef is fork-tender.
- For the Instant Pot, set to pressure cook on high for 1 hour and 25 minutes. Let pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Remove corned beef and set aside. Remove about 2 cups of liquid with a ladle and set aside.
- Add potatoes and carrots to the Instant Pot. Cover and pressure cook on high for 5 minutes, then quick release.
Sautéing Cabbage
- Rinse cabbage under cold water, shake to drain slightly.
- Heat olive oil in a large pan over high heat. Add half of the wet cabbage, then add garlic, salt, pepper, and red pepper flakes.
- Add remaining cabbage and stir to combine. Cover and let the cabbage sizzle for 2 minutes.
- Reduce heat to medium-low, uncover, and cook for another 5-8 minutes until the cabbage is slightly wilted and tender.
Serving
- Slice corned beef against the grain and serve with vegetables and drizzled cooking liquid.
Notes
Serve with warm, crusty bread and garnish with fresh herbs like parsley for added flavor.