Corned beef & cabbage is a favorite meal of ours (as it is for most Americans of Irish descent) and a tradition in our house on St. Patrick’s Day. I’ve found that it’s surprisingly easy to brine my own homemade brisket too (here’s how I do it).
Brining your own corned beef makes this a much healthier dish by avoiding all of the artificial additives found in store-bought, pre-made corned beef.
Really, with these modifications, I see no reason corned beef and cabbage can’t be enjoyed any time of year!
Corned Beef & Cabbage – The Prep
Brining your own homemade brisket may sound like an extra step, but it’s worth it to avoid the added nitrites and chemicals of store-bought corned beef. It does mean planning (well) ahead of time, but once you have the corned beef, the actual dish takes virtually no time to put together!
If it’s still 3-5 days before St. Patty’s Day, you have time to brine your own corned beef brisket! (See above for the recipe.)
Once the brisket is brined and ready, the remaining prep is a snap. I use a Crock-Pot to slow cook the meat but saute the veggies separately in a pan about half an hour before the meat is done for a great texture.
Hey… Where’re the Potatoes?
Of course traditional corned beef is not complete without cabbage (which I definitely include lots of) and potatoes. Our family typically avoids white potatoes (here’s why) because they’re starchy and high on the glycemic index, but on special occasions, we will indulge in them.
I definitely favor more nutrient-dense options like sweet potatoes or cauliflower “mashed potatoes” on the side instead, but feel free to add a few potatoes to the Crock-Pot in honor of the Irish if you wish!
For other recipe ideas that honor Irish heritage in a healthier way, check out my potato-free cottage shepherd’s pie or the always popular bangers and mash. (These are also great options if there’s no time to brine a brisket!)
Updated
Corned beef & cabbage is a favorite meal of ours (as it is for most Americans of Irish descent) and a tradition in our house on St. Patrick’s Day. I’ve found that it’s surprisingly easy to brine my own homemade brisket too (here’s how I do it).
Brining your own corned beef makes this a much healthier dish by avoiding all of the artificial additives found in store-bought, pre-made corned beef.
Really, with these modifications, I see no reason corned beef and cabbage can’t be enjoyed any time of year!
Update: Instant Pot and Oven Roasting Options
Cooking the meat in the slow cooker and sauteeing the veggies on the stove is still a nice convenient option. However, I’ve recently tried a couple of new cooking methods for this recipe and they both have appealing aspects.
The first is cooking in the Instant Pot. It takes about 2 hours, versus 8 hours in the Crock-Pot, with similar results. I remove the meat after it’s done and then either cook the veggies in the Instant Pot for a few minutes or do them on the stove. Either method is fast and easy.
The second method is roasting everything in the oven. This method takes about 3 hours for a good-sized brisket. I uncover it for the last half hour and the meat gets nicely caramelized. I put all the vegetables on a baking sheet and roast them for the last hour or so. Everything has a nice bit of crunch to it that you don’t get from the Instant Pot or Crock-Pot.
Corned Beef & Cabbage Recipe
Servings
Ingredients
For the brisket:
- 3-4 lb. corned beef brisket
- 3-4 cloves garlic (minced)
- 1 tsp black pepper
For the sides:
- 1 head cabbage
- 2 onions
- 2 carrots
- 2 TBSP butter (or ghee)
- 2 cloves garlic
- 1 tsp caraway seeds
- 1 tsp thyme
- 1 tsp basil
Instructions
For the Crock-Pot:
- First, drain brine, rinse brisket under cool water, and put it in Crock-Pot.
- Add garlic, pepper, and enough fresh water to just cover meat. (Do not use the brine … it will be too salty!)
- Turn the Crock-Pot on low and cook for 8 hours.
- About half an hour before beef is done, chop cabbage, onion, garlic, and carrots.
- Saute onions, carrots, and garlic in butter or ghee in large skillet until somewhat soft.
- Add cabbage and spices and cook until soft. Add a little corned beef water from the crockpot if it starts to get dry.
- Serve the corned beef over the cabbage and veggies.
For the Instant Pot
- First, drain brine, rinse brisket under cool water, and put it in the Instant Pot.
- Add garlic, pepper, and enough fresh water to just cover meat. (Do not use the brine … it will be too salty!)
- Put the lid on the pot and cook at high pressure for 80 minutes with a 20 minute natural pressure release.
- While the meat is cooking, chop the vegetables into large pieces.
- When the 20 minutes is up, release the remaining pressure and remove the meat, keeping it covered to keep warm.
- Add the vegetables and the remaining ingredients listed for the sides, omitting the butter, and cook at high pressure for 3-4 minutes, releasing the pressure manually when done. You can also cook the vegetables in a skillet with butter instead as detailed above in the Crock-Pot method.
- Serve the corned beef over the veggies and enjoy!
For Oven Roasted
- Preheat the oven to 350°F.
- Drain the brine, rinse brisket under cool water, and put it on a rack in a roasting pan.
- Add about an inch of water to the roasting pan, cover the meat, and place in the preheated oven on the top shelf.
- Roast for 2 hours.
- While the meat is cooking, chop the vegetables into large pieces and place them on a baking sheet.
- Drizzle the vegetables with melted butter or olive oil, sprinkle them with the spices, and place them in the oven with the meat on the bottom shelf.
- After half an hour, uncover the meat.
- Cook the meat and vegetables an additional half hour or until everything is tender.
Nutrition
Notes
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Ever made your own corned beef and cabbage before? What are your tips and tricks?
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