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Pioneer Woman Corned Beef And Cabbage

Pioneer Woman Corned Beef And Cabbage - recipe card
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A classic St. Patrick’s Day supper featuring tender, flavorful corned beef brisket simmered with hearty cabbage, carrots, and potatoes. The beef is cooked low and slow until fork-tender, then sliced against the grain and served with buttery vegetables and a touch of spicy mustard.

Ingredients

Scale
  • 1 (3 to 3.5 lb) corned beef brisket with spice packet
  • 1 tbsp vegetable oil
  • 1 large yellow onion, cut into 8 wedges
  • 3 cloves garlic, smashed
  • 4 cups low-sodium beef broth (or water, if preferred)
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • 1 lb baby red potatoes (about 12-15), halved
  • 4 large carrots (about 12 oz), peeled and cut into 2-inch chunks
  • 1 small head green cabbage (about 1.5 lb), cut into 8 wedges, core intact
  • 2 tbsp unsalted butter, melted (optional, for serving)
  • 2 tbsp chopped fresh parsley, for garnish
  • Whole-grain mustard or horseradish sauce, for serving

Instructions

  1. Remove the corned beef brisket from its packaging and reserve the spice packet. Rinse the brisket under cold water and pat it completely dry with paper towels. Trim any excess fat, leaving a thin layer (about 1/4 inch) to keep the meat moist during cooking.
  2. In a large Dutch oven or heavy-bottomed pot (at least 6 quarts), heat the vegetable oil over medium-high heat until it shimmers. Carefully place the brisket fat-side down in the pot and sear undisturbed for 4-5 minutes until deeply browned. Flip and sear the other side for 3-4 minutes. This browning builds a rich flavor base.
  3. Transfer the brisket to a plate. Reduce the heat to medium, then add the onion wedges and smashed garlic to the pot. Cook, stirring occasionally, for 3-4 minutes until the onions begin to soften and turn golden at the edges, scraping up any browned bits from the bottom of the pot.
  4. Return the brisket to the pot, fat-side up. Add the contents of the spice packet, the beef broth, bay leaves, and whole peppercorns. Add enough water if needed to ensure the liquid covers the brisket by at least 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer—you want small bubbles, not a rolling boil.
  5. Cover the pot with a tight-fitting lid and cook on low heat, maintaining a gentle simmer, for 2 hours. After 2 hours, check the brisket: it should be tender enough that a fork pierces with slight resistance but not falling apart. If not, continue cooking covered for 30-45 minute increments until fork-tender (internal temperature should reach 190°F / 88°C for sliceable tenderness).
  6. Once the brisket is tender, carefully transfer it to a cutting board and tent loosely with aluminum foil to rest. Skim off excess fat from the cooking liquid with a large spoon or fat separator.
  7. Add the halved baby red potatoes and carrot chunks to the pot. Bring the liquid back to a gentle simmer over medium heat. Cover and cook for 10-12 minutes until the potatoes are just fork-tender but not mushy—the tip of a knife should slide through with slight resistance.
  8. Nestle the cabbage wedges into the pot, pushing them into the liquid. Cover and simmer for an additional 10-12 minutes, or until the cabbage is tender but still has a slight bite, and the edges have turned translucent. Do not overcook, or the cabbage will become mushy and release a strong sulfur smell.
  9. While the vegetables cook, slice the rested brisket against the grain. To find the grain, look for the long lines of muscle fibers; slice perpendicular to them for the most tender pieces. Slice into 1/4-inch thick slices.
  10. To serve, arrange slices of corned beef on a platter and surround with the potatoes, carrots, and cabbage. Drizzle with melted butter, if using, and sprinkle with fresh parsley. Serve immediately with whole-grain mustard or horseradish sauce on the side.
  11. If you prefer an oven method: after searing and adding liquid, cover the pot and place in a preheated 300°F (150°C) oven for 3 to 3.5 hours, or until fork-tender. Then add the vegetables and return to the oven for 20-25 minutes until tender.

Notes

Storage: Store leftover corned beef, vegetables, and broth in separate airtight containers in the refrigerator for up to 4 days. Freezing: The cooked corned beef can be frozen for up to 3 months—wrap tightly in plastic wrap and foil. Reheating: To preserve texture, reheat sliced beef in a covered skillet with a splash of broth over low heat until warmed through; microwave individual portions for 1-2 minutes. Vegetables can be reheated in the microwave or in a skillet with a little butter. The cooking liquid can be strained and refrigerated—skim any fat before using as a base for soup or as a braising liquid.

Nutrition

Keywords: corned beef and cabbage, corned beef recipe, St. Patrick's Day dinner, boiled dinner, Irish-American, brisket, cabbage, carrots, potatoes, one-pot meal

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