Corned Beef and Cabbage

Corned Beef and Cabbage, an Irish-American classic, is traditionally served on St. Patrick’s Day in the US. Did you know that the term “corned beef” has nothing to do with the vegetable corn? The name comes from a curing process called corning, in which grains of rock salt, also called corns of salt, are used to cure meat.

Here is a delicious Corned Beef and Cabbage slow cooker recipe with a little twist. In this recipe, I glazed the corned beef with the mustard-sriracha glaze and served the remaining glaze as dressing.


Slow Cooker:

4 lbs corned beef round or brisket

1 pickling spice packet or 1 tbsp pickling spice

2-3 garlic cloves

1 medium onion, cut into large wedges

2 celery stalks, cut into 3-inch pieces

3 carrots, peeled and cut into 3-inch pieces

12 small red potatoes, whole (or 4-5 medium potatoes, halved)

1 small white cabbage, cut into 6 wedges with the core attached (to prevent it from falling apart)

Glaze and Dressing:

1/3 cup coarse ground mustard

2 1/2 tbsp raw apple cider vinegar or cider vinegar

2 1/2 tbsp brown sugar

sriracha to taste


Slow Cooker:

Cook: 4-6 hrs on high or 10-12 hrs on low 

Place the onion, celery, carrots, garlic, and potatoes in a large slow cooker. Place corned beef, fat side up, on top of the vegetables. Add water to just cover the meat; add seasoning packet. Cover and cook until the meat is fork tender for 4 to 6 hours on high or 10 to 12 hours on low.

Remove the meat and the vegetables from the slow cooker, and add the cabbage. Cook it on high for about 45 minutes. Start checking for doneness in 15 minutes. To cook cabbage faster, transfer it with the broth from the slow cooker into a large pot and cook on a stove top for 10 minutes or until the cabbage reaches desired softness.

Glaze and Dressing:

Cook: 3 min

Add the mustard, sugar, and vinegar to a small saucepan and simmer on a stove top for 2 to 3 minutes. Remove from the burner, and stir in the sriracha.

Brush the meat with the glaze. Bake in the 375 F preheated oven  for 10 minutes, basting  with the glaze once.

Cover the meat with foil, and let it rest for 20 minutes. Slice the corned beef against the grain. Serve with the vegetables and dressing.



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