5 Easy Corned Beef and Cabbage Recipes

The Art of Cooking Corned Beef and Cabbage

Corned beef and cabbage is not just a meal; it's a tradition, especially in countries like Ireland and the United States. This iconic dish has a history that dates back centuries, providing comfort and sustenance to generations of families. Whether you're looking to celebrate St. Patrick's Day, try something new for dinner, or simply appreciate a hearty meal, here are five easy corned beef and cabbage recipes that you can prepare at home.

Classic Slow-Cooker Corned Beef and Cabbage

The slow-cooker method brings out the best in corned beef, tenderizing the meat to perfection while infusing it with aromatic flavors.

• 1 corned beef brisket (3-4 lbs), with spice packet
• 6 medium red potatoes, quartered
• 3 carrots, cut into 2-inch pieces
• 1 small head of cabbage, cut into wedges
• 1 onion, peeled and quartered
• 4 cups beef broth or water
• 2 cloves of garlic, minced

Preparation:

1. Place the corned beef brisket and the included spice packet in the slow cooker.
2. Add onion, garlic, and cover with the broth or water.
3. Cook on low for 8-10 hours, or until the meat is tender.
4. About 2 hours before serving, add potatoes, carrots, and cabbage.
5. Cook until vegetables are tender, remove meat and vegetables, slice meat, and serve hot.

📌 Note: Ensure the corned beef is fully submerged in liquid for even cooking and flavor distribution.

Instant Pot Corned Beef and Cabbage

For those who prefer a quick yet flavorful meal, the Instant Pot is your best friend.

• 3 lbs corned beef brisket with spice packet
• 1 cup beef broth
• 1 small head of cabbage, cut into wedges
• 6-8 small red potatoes, halved
• 3 large carrots, chopped

Preparation:

1. Place trivet in the Instant Pot, add beef broth, and place corned beef on top.
2. Seal the pot, set to manual high pressure for 90 minutes.
3. Once cooking is done, release the pressure naturally for 15 minutes, then quick release the rest.
4. Remove corned beef, add vegetables, and cook on high pressure for 5 minutes. Quick release the pressure and serve.

Oven-Baked Corned Beef and Cabbage

While less common, baking corned beef in the oven is a delightful way to prepare this dish with a slight twist on flavor.

• 3 lbs corned beef brisket, fat trimmed
• 12 oz dark ale or stout
• 1 head cabbage, cut into wedges
• 6-8 small red potatoes
• 3 carrots, sliced
• 2 tablespoons mustard
• Salt and pepper to taste

Preparation:

1. Preheat oven to 350°F (175°C).
2. Place corned beef in a roasting pan, pour over the beer, and cover with foil.
3. Bake for about 3 hours, basting occasionally with the pan juices.
4. Add vegetables, baste with the cooking liquid, re-cover, and bake for an additional 30 minutes until vegetables are tender.
5. Slice meat against the grain, serve with vegetables, and drizzle with cooking liquid.

📌 Note: The beer adds depth to the flavor; you can use beef broth for a non-alcoholic option.

One-Pot Stovetop Corned Beef and Cabbage

If you prefer a hands-on approach with less equipment, this stovetop method is perfect.

• 3 lbs corned beef brisket with spice packet
• 8 cups water or beef broth
• 1 small head cabbage, cut into wedges
• 6-8 small red potatoes, quartered
• 3 large carrots, sliced

Preparation:

1. In a large pot, place corned beef and cover with water or broth.
2. Add the spice packet, bring to a boil, reduce heat, and simmer for 2-3 hours.
3. After simmering, add the vegetables and cook for another 30-45 minutes until tender.
4. Remove the meat, slice, and serve with vegetables.

Southern-Style Fried Corned Beef and Cabbage

Give this traditional dish a Southern flair with a simple frying technique.

• 2 lbs corned beef, cooked and sliced
• 1 small head cabbage, shredded
• 1 onion, sliced
• 2 cloves garlic, minced
• 4 tablespoons butter or oil
• Salt and pepper to taste

Preparation:

1. In a large skillet, melt butter or heat oil over medium heat.
2. Add onions and garlic, sauté until translucent.
3. Add cabbage, cook until slightly wilted, then add cooked corned beef slices.
4. Fry until the beef is slightly crispy and the cabbage is tender. Season to taste.

In wrapping up our exploration of corned beef and cabbage recipes, we've covered a variety of cooking methods to suit different culinary preferences and time constraints. Each recipe offers a unique way to enjoy this classic dish, showcasing its versatility in terms of flavor and preparation. Whether you prefer the slow, tenderizing approach of a slow cooker or the quick pressure-cooking magic of an Instant Pot, these recipes provide a roadmap for creating delightful meals that bring the essence of home cooking to your table. Remember, the key to perfecting corned beef and cabbage lies in the balance of flavors and the tenderness of the meat, achieved through patience and the right ingredients.

Why do we cook corned beef with cabbage?

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Cabbage is used with corned beef because it’s a complementary ingredient that was historically affordable and readily available. The two cook well together, with the fat from the corned beef providing flavor to the cabbage while also being a nutritional balance to the meal.

Can corned beef be cooked from frozen?

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Yes, it can, especially in the Instant Pot where the pressure cooking helps to defrost and cook the meat simultaneously. For other methods, it’s best to thaw corned beef in the refrigerator for safe, even cooking.

What’s the best way to serve corned beef and cabbage?

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Traditionally, corned beef and cabbage are served as a main dish alongside potatoes, carrots, and a mustard or horseradish sauce. It’s also common to serve with bread or soda bread to soak up the juices.