Growing up, we always had corned beef and cabbage for St. Patrick’s Day. I really, really loved it (even when it wasn’t cool to like corned beef or cabbage). Because a) my family is of Irish descent and b) we were the only people I knew who ate corned beef and cabbage, I assumed that a) corned beef and cabbage was definitely Irish and b) no one else really ate it.
Turns out I was wrong on both counts–lots and lots of Americans eat corned beef and cabbage on St. Patrick’s Day and it’s not an Irish meal–corned beef is actually more traditionally Jewish (while the cabbage and potatoes are more Irish). But. Back in the day when Jews and the Irish were both poor and despised immigrants, they lived together in big cities and, in many ways, their cultures became enmeshed. Which I think is really kind of cool.
Corned beef and cabbage is still one of my favorite meals and I make it a few times a year, even when it’s not St. Patrick’s Day. You can slice OR shred it (I show it both ways in the photos here). You can also cook the vegetables in a pressure cooker, as directed, OR pop them in a 400°F oven for about 30 minutes (I show both photos of both of those as well, too!).
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Corned Beef
- Corned beef brisket – Corned beef is just brisket that’s been cured in salt. It should be especially easy to find around St. Patrick’s day in the meat department. Make sure you hang onto the seasoning packet.
- Fresh garlic
- Apple cider vinegar
- Water or beer – Just enough to cover the brisket.
Vegetables
- Head of cabbage
- Carrots
- Onion
- Baby fingerling potatoes
- Chicken broth
- Apple cider vinegar
- Olive oil
- Creole or other mild coarse grain mustard
- Salt and pepper
How to Make Corned Beef & Cabbage
- To make the beef, you’re going to need a flat cut corned beef roast (make sure it’s a flat cut–while it’s still pretty fatty, it’s not as fatty as a point cut), the seasoning packet that’s included with the roast, some murky apple cider vinegar (like Bragg’s), garlic, and some braising liquid. You can use water or, if you’re cool with cooking with beer, you can use a bottle of beer and then top it off with water until the roast is covered.
- Cut open the package over the sink and drain the excess liquid (there’s usually quite a lot). Place the brisket in the bottom of the crockpot. Add smashed garlic, the contents of the seasoning packet, apple cider vinegar, and enough liquid to cover the roast.
- Cook on high for 6-8 hours.
- For the veggies, you’ll need half a head of cabbage, 4 carrots, a small onion, and a 1 1/2 pound bag of very small baby or fingerling potatoes. To prepare the vegetables in an electric pressure cooker (this is our favorite), place the prepared veggies in the pot of the pressure cooker and add 1 cup chicken broth.
- Use the manual setting for 8 minutes, then use the quick release. While the vegetables are cooking, whisk together some apple cider vinegar, olive oil, and Creole or mild coarse grain mustard. (If you aren’t using a pressure cooker, steam them in the chicken broth on the stovetop or microwave).
- To serve, drain the vegetables and toss in the vinegar/oil/mustard mixture. Season with salt and pepper to taste. Remove the meat from the crockpot and remove any very fatty pieces that are still attached. Slice or shred. Serve immediately with the vegetables. Makes 6-8 servings.
Storing and Other Tips
- Store leftover meat and vegetables in an airtight container in the fridge and enjoy within 3-5 days for best results.
Frequently Asked Questions
You can. I prefer to cook them separately so the veggies don’t get overcooked.
A regular brisket will not come with a seasoning packet and we haven’t added much else here. You would be better off finding a recipe specifically for brisket, but you could certainly serve these veggies with any meat!
Corned Beef & Cabbage
Equipment
Ingredients
Corned Beef
- 1 2.5-3.5 lbs. flat-cut corned beef brisket including seasoning packet
- 5-6 cloves garlic smashed and peeled
- ¼ cup apple cider vinegar with the mother, like Bragg’s
- water or beer just enough to cover the brisket
Vegetables
- ½ head cabbage sliced into ½″ slices
- 4 carrots, large peeled and chopped into 1-2″ chunks
- 1 onion, small sliced
- 1 ½ pounds baby or fingerling potatoes
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar I use Bragg’s
- 2 tablespoons olive oil
- 1 teaspoon Creole or other mild coarse mustard
- Salt and pepper to taste
Instructions
- Cut open the package over the sink and drain the excess liquid (there’s usually quite a lot). Place the brisket in the bottom of the crockpot. Add smashed garlic, the contents of the seasoning packet, apple cider, and enough liquid to cover the roast. Cook on high for 6-8 hours.
- To prepare the vegetables in an electric pressure cooker, place the prepared veggies in the pot of the pressure cooker and add 1 cup chicken broth. Use the manual setting for 8 minutes, then use the quick release.
- While the vegetables are cooking, whisk together the vinegar, oil, and mustard. (If you aren’t using a pressure cooker, steam them in the chicken broth on the stovetop or microwave).
- To serve, drain the vegetable and toss in the vinegar, oil, mustard mixture. Season with salt and pepper to taste. Remove any meat from the crock pot as well as any very fatty pieces that are still attached.
- Slice or shred. Serve immediately with vegetables.
Notes
- While I’m not really a beer expert, I recommend a local or European beer.
- Store leftover meat and vegetables in an airtight container in the fridge and enjoy within 3-5 days for best results.
Questions & Reviews
I’ve been following this recipe every St. Patrick’s Day for the last few years. We look forward to it every year! Thank you!