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Corned Beef and Cabbage

Corned Beef & Cabbage

5 from 1 vote
The most tender, flavorful corned beef you'll ever eat, plus steamed vegetables you'll actually enjoy.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings8 servings
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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.

Nutrition

Calories: 136kcal, Carbohydrates: 23g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 147mg, Potassium: 593mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5154IU, Vitamin C: 41mg, Calcium: 52mg, Iron: 1mg
Course: Main Courses
Cuisine: European
Keyword: Corned Beef & Cabbage
Calories: 136kcal
Author: Kate Jones
Cost: $15
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