Corned Beef Cabbage Potatoes Carrots and Dijon Mustard

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This is my all time favorite way to cook corned beef and cabbage. Corned beef brisket and cabbage cooked in a Guinness spiked broth until the meat is so tender it falls apart and the cabbage is soft and buttery.

Right before serving, glaze the brisket with brown sugar mustard sauce & serve with creamy parsley buttered potatoes.

This recipe includes instructions for making Corned Beef and Cabbage in your Slow Cooker or in your Instant Pot. For all you visual learners, here's a short tutorial for making Corned Beef and Cabbage in the Instant Pot.

Corned Beef and Cabbage with Mustard Glaze and Buttered Potatoes

Corned beef and cabbage originated in Ireland as a traditional Easter Sunday dinner, a tradition that, I understand, has waned considerably over the past couple of decades. At least in Ireland. Here in the US, many of us consider it mandatory fare on St. Patrick's day.

I, for one, rarely let the holiday go by without cooking a large batch of Corned Beef and Cabbage, intentionally making enough for Corned Beef Hash and Reuben Sandwiches later in the week.

This recipe is just about as simple as you can get. But it also includes a couple of not-so-traditional elements:

• Dijon mustard brown sugar glaze
• Parsley buttered potatoes that are cooked separately from the corned beef and cabbage

How to Make Corned Beef and Cabbage in a Slow Cooker

I love using a slow cooker on those days on which I know I won't have any time to mess with dinner later in the day.

1. In the morning, remove the brisket from the package, reserving the pickled spice packet. Rinse the meat under cold water and pat it dry with paper towels.
2. Peel an onion and slice it into 8 wedges onion wedges. Place the wedge in the bowl of a slow cooker and lay the corned beef brisket on top. Sprinkle the pickled seasoning plus 3 tablespoons of brown sugar over the brisket.
3. Pour two bottles of Guinness over the meat. (You can use water, chicken or beef broth instead of Guinness if you prefer.)
4. Set the slow cooker to cook the brisket on high for 4 hours or on low for 6 hours.
5. Nestle the cabbage and carrots into the slow cooker along with the brisket and sprinkle them with a bit of salt. Cook for another 2 hours on high or 4 hours on low.

How to Make Corned Beef and Cabbage in an Instant Pot

Cooking corned beef and cabbage in an Instant Pot is much quicker. The whole process, start to finish, only takes about 90 minutes.

1. About an hour and a half before you want to eat, remove the brisket from the package, reserving the pickled spice packet. Rinse the meat under cold water then pat dry with paper towels.
2. Peel an onion and cut it into 8 wedges. Set the wedges in the bowl of an Instant Pot and lay the corned beef brisket on top. Sprinkle the pickled seasoning over the meat along with 3 tablespoons of brown sugar. Pour 2 bottles of Guinness over the meat. (You can use water, chicken or beef broth instead of Guinness if you prefer.)
3. Select pressure cooker setting, adjust pressure to high, and set the time for 1 hour 25 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
4. Remove the cooked corn beef from the Instant Pot and place it on a baking sheet that's been lined with aluminum foil or parchment paper. Pour the liquid in the Instant Pot bowl through a strainer that's been set inside a bowl.
5. Discard the onions and pour 1 ½ cups of the liquid back into the Instant Pot. Cut a head of cabbage into 8 wedges and add it to the bowl of the instant pot along with some baby carrots. Sprinkle the veggies with salt.
6. Select pressure cooker setting; adjust pressure to high and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.

Brown Sugar Mustard Glaze Was Made For Corned Beef

A few years ago, a friend of mine served corned beef for dinner that had been coated with a delicious slightly sweet mustard glaze. It was sooooo good that it forever changed the way I make this dish.

How to make the BEST Mustard Glaze:

• Mix a bit of dijon mustard with salt and brown sugar
• Brush the glaze over corned beef brisket after the brisket is done cooking
• Place the glazed brisket under the broiler for a couple of minutes, just until the glaze is beginning to brown in a few places

For such simple thing, that mustard glaze is heaven on the salty, tender corned beef.

What's the Best Thing to Serve with Corned Beef and Cabbage?

Most corned beef and cabbage recipes that include potatoes (is it even Irish if it doesn't include potatoes???) call for the potatoes to boil right alongside the corned beef and cabbage. I love, love, LOVE potatoes.... but this is not my favorite way to cook them.

Boiled potatoes have the tendency to become overcooked and water logged to the point that they just fall completely apart on your fork. Plus, boiled potatoes are kinda bland.

Mushy and bland. We can do better than that.

How to Make Parsley Buttered Potatoes

I prefer to cook the potatoes separately from corned beef using a simple method of boiling them for only a few minutes, then finishing them in a skillet with butter and parsley.

This results in potatoes that are meltingly tender on the inside, buttery, salty, and slightly crisp on the outside. They are the antithesis of mushy and bland, each bite creamy, crispy, and flavorful.

1. Add the potatoes to a medium or large saucepan and add enough water to cover the potatoes by 2 or 3 inches. Stir in 3 tablespoons of salt and s the pan over high heat. When the water begins to boil, cook the potatoes for 5-8 minutes, until just barely fork tender. Remove the potatoes from the water.
2. Add some butter and oil to a large skillet and set it over medium heat. When the butter has melted, add the potatoes. Sprinkle the potatoes with another teaspoon of salt and roll them around in the pan so that they are coated on all sides in butter and oil.
3. Cover the pan and turn the heat down to low. Let the potatoes cook for 20 - 25 minutes. Every once in a while, shake the pan so the potatoes roll around and do not burn. The potatoes are done when a fork pricked into one of the potatoes slides in like butter.
4. Remove the pan from the heat and add the chopped parsley. Stir the potatoes around in the pan to coat in the butter and parsley, then turn them out into a serving bowl.

How to Use Leftover Corned Beef and Cabbage:

• Corned Beef Hash is a delicious way to transform leftover Corned Beef and potatoes into the kind of casual comfort food that will turn anyone into a leftover lover.
• The classic Reuben Sandwich is made with toasted slices of dark rye bread packed with corned beef, sauerkraut, Swiss cheese and tangy homemade Russian dressing. This sandwich is the perfect reason to make extra corned beef and cabbage on St. Patrick's Day.

Corned Beef Hash {with Fried Eggs}

Corned Beef Hash is a delicious way to transform leftover Corned Beef and potatoes into the kind of casual comfort food that will turn anyone into a leftover lover. But corned beef and potatoes are just one option for cooking up a delicious hash. Here's the basic formula for how to make hash with pretty much any kind of leftover meat or veggies.

How to Make the Perfect Reuben Sandwich

Toasted slices of dark rye bread packed with corned beef, sauerkraut, Swiss cheese and tangy homemade Russian dressing. This sandwich is the perfect reason to make extra corned beef and cabbage on St. Patrick's Day. Or, simply pick up some corned beef at your favorite deli counter and enjoy a Reuben any time of the year.

Bangers and Mash with Guinness Onion Gravy

Buttery cream cheese mashed potatoes topped with Guinness cooked bratwurst sausages and rich onion gravy flavored with thyme, mustard, and more Guinness. Comfort food doesn't get any more comforting than this.

Irish Apple Cake with Custard Sauce

Photo Credit: ofbatteranddough.com

Tart, crisp apples suspended in tender vanilla spice cake with a crunchy sugar topping and creamy vanilla custard sauce. This cake is on the must-bake list at our house every year around St. Patrick's Day, but honestly, we make it much more often than that.

Easy Shepherd's Pie Recipe

Photo Credit: www.delish.com

In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground lamb filling. In the States, it's more common to use ground beef. Both are delicious, and lamb can easily be subbed into this recipe.

Irish Soda Bread

Photo Credit: thestayathomechef.com

This Irish Soda Bread is a delicious recipe that goes back many many years. Using only 4 ingredients it comes together quickly and serves a crowd. A great quick recipe when you have minimal ingredients and time.

Slow Cooker Irish Beef and Guinness Stew

This Slow Cooker Irish Beef and Guinness Stew is deliciously warm and comforting with tender chunks of beef, carrots, and potatoes swimming an a thick, rich broth.

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram .

Prep Time 35 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Ingredients

• 3-4 lbs corned beef brisket
• 1 large yellow onion, peeled and cut into 8 wedges
• Pickled seasoning packet that comes with corned beef brisket (Or, 1 ½ tablespoon pickle seasoning.)
• 4 tablespoon dark brown sugar, divided
• Two 11.2 ounce bottles of Guinness beer
• ½ cup broth (any kind) or water
• 1 medium green cabbage
• 16 ounces baby carrots
• Salt and pepper
• ½ cup dijon mustard
• ½ cup chopped fresh parsley

For the Parsley Buttered Potatoes:

• 24 ounces (1 lb 8oz) baby potatoes
• 2 tablespoon butter
• 1 tablespoon extra virgin olive oil
• Salt and pepper
• ½ cup chopped parsley

Instructions

1. Remove the brisket from the package, reserving the pickled spice packet. Rinse under cold water then pat dry with paper towels.
2. Put the onion wedges in the bowl of a slow cooker OR Instant Pot and lay the corned beef brisket on top. Sprinkle the pickled seasoning and 3 tablespoons of the brown sugar over the brisket. Pour in the Guinness and water or broth.
3. SLOW COOKER: Cook the brisket on high for 4 hours or on low for 6 hours.
4. INSTANT POT: Select pressure cooker setting; adjust pressure to high, and set time for 1 hour 25 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
5. Remove any tough outer leaves from the cabbage and slice it in half. Slice each half into two pieces and remove the core. Then, slice each quarter in half so that you have 8 wedges of cabbage.
6. SLOW COOKER: Nestle the cabbage and carrots into the slow cooker along with the brisket. Sprinkle the vegetables with about 1 teaspoon of salt. Cook for another 2 hours on high or 4 hours on low.
7. INSTANT POT: Remove the cooked corn beef from the Instant Pot and place it on a baking sheet that's been lined with aluminum foil or parchment paper. Pour the liquid in the Instant Pot bowl through a strainer that's been set inside a bowl. Discard the onions and pour 1 ½ cups of the liquid back into the Instant Pot. Add the carrots and cabbage wedges. Sprinkle with about 1 teaspoon salt. Select pressure cooker setting; adjust pressure to high and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.

Glaze the Cooked Corned Beef with Mustard Sauce:

1. Preheat the oven broiler and place a rack in the center of your oven. In a small bowl, mix the dijon mustard with the remaining tablespoon of brown sugar and ½ teaspoon of salt.
2. Set the cooked corned beef on a baking sheet that's been lined with aluminum foil or parchment paper. Spread the mustard sauce over the top of the brisket. Put the brisket in the oven and let broil for 2-3 minutes, just until the mustard begins to brown in a few places.
3. Remove from the oven and place on a serving platter along with the cooked carrots and cabbage. Sprinkle the corned beef brisket with chopped fresh parsley. Serve with Parsley Buttered Potatoes.

Parsley Buttered Potatoes:

1. Add the potatoes to a medium or large saucepan and add enough water to cover the potatoes by 2 or 3 inches. Stir in 3 tablespoons of salt. Set the pan over high heat. When the water begins to boil, cook the potatoes for 5-8 minutes, until just barely fork tender. Drain.
2. Add the butter and oil to a large skillet and set it over medium heat. When the butter has melted, add the potatoes. Sprinkle the potatoes with another teaspoon of salt and roll them around in the pan so that they are coated on all sides in butter and oil.
3. Cover the pan with a lid or sheet of aluminum foil, turn the heat down to low, and let cook for 20 - 25 minutes. Every once in a while, shake the pan so the potatoes roll around and do not burn. The potatoes are done when a fork pricked into one of the potatoes slides in like butter.
4. Remove the pan from the heat and add the chopped parsley. Stir the potatoes around in the pan to coat in the butter and parsley, then turn them out into a serving bowl.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 895 Total Fat: 46g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 245mg Sodium: 1331mg Carbohydrates: 42g Fiber: 6g Sugar: 13g Protein: 71g

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