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Traditional Corned Beef and Cabbage Recipe

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4.1 from 8 reviews

Traditional Corned Beef and Cabbage is a hearty, flavorful meal where tender brisket is cured in a savory brine, then slow cooked with fresh vegetables. Perfectly balanced with pickling spices, this classic Irish-American dish can be prepared in multiple ways including slow cooker, stovetop, instant pot, or oven, making it versatile and convenient.

  • Total Time: 5-7 days (including brining) plus cooking time
  • Yield: 6 servings

Ingredients

Brine Ingredients

  • 1 gallon warm water
  • 2 cups kosher salt
  • 1/4 cup brown sugar
  • 5 teaspoons pink curing salt (not pink Himalayan salt)
  • 2 Tablespoons pickling spice
  • 4-5 lbs flat cut beef brisket

Cooking Ingredients

  • 4 medium carrots, sliced
  • 1 lb baby potatoes, halved
  • 1 onion, quartered
  • Salt and pepper to taste
  • 1 Tablespoon pickling spice
  • 1/2 cabbage, quartered

Instructions

  1. Make the Brine: In a large pot, combine warm water, kosher salt, brown sugar, and pink curing salt (if using). Stir until the salt and sugar have fully dissolved. Add 2 tablespoons pickling spice. Submerge the brisket in the brine, cover, and refrigerate for 5-7 days, ensuring the meat is fully submerged (use a heavy plate if necessary). Pink curing salt is optional but gives the meat its signature pink color.
  2. Prepare for Cooking: Remove the brisket from the brine and rinse thoroughly under cold water to remove excess salt.
  3. Slow Cooker Method: Place the sliced carrots, halved potatoes, and quartered onion in the bottom of a 5-quart slow cooker. Season with salt and pepper. Place the brisket on top and sprinkle with 1 tablespoon pickling spice. Add water until the meat is almost fully covered. Cook on low for 7-8 hours or on high for 5-6 hours. Add the quartered cabbage during the last hour of cooking.
  4. Stovetop Method: Place the rinsed corned beef in a large pot and cover with water. Add 1 tablespoon pickling spice. Bring to a boil, then reduce to a simmer. Cook for approximately 50 minutes per pound or until the meat is tender. Add carrots, potatoes, and onion during the last hour of cooking. Add cabbage in the final 15 minutes before serving.
  5. Instant Pot Method: Place the rinsed brisket in the Instant Pot and cover with water. Add 1 tablespoon pickling spice. Select high pressure and cook for 90 minutes. Perform a quick pressure release once done. Remove the brisket, leaving 2 cups of cooking liquid in the pot. Add the potatoes, carrots, onion, and top with cabbage. Season with salt and pepper. Cook on high pressure manually for 5 minutes or until vegetables are tender. Release pressure according to the manual.
  6. Oven Method: Preheat oven to 350°F (175°C). Place the brisket in a roasting pan with 3 cups of water and 1 tablespoon pickling spice. Cook uncovered for 2 hours. Remove from oven, add the vegetables, and continue baking uncovered for an additional hour or until vegetables are tender.

Notes

  • Pink curing salt is optional but recommended for authentic color; handle with care and do not consume directly.
  • Adjust cooking times based on the weight of the brisket to ensure tenderness.
  • To maintain brine effectiveness, ensure the brisket is fully submerged throughout the curing process.
  • Vegetables cooking time depends on method; add last to avoid overcooking.
  • Leftover corned beef is excellent for sandwiches and hash.
  • Author: Amelia
  • Prep Time: 15 minutes (excluding brining time)
  • Cook Time: 7-8 hours (slow cooker, low setting) or approx. 5 hours stovetop or 1 hr 35 min instant pot total or 3 hours oven
  • Category: Stovetop
  • Method: Slow Cooking
  • Cuisine: Irish-American

Find it online: https://recipesvibe.com/traditional-corned-beef-and-cabbage-recipe/