This slow-roasted, baked Corned Beef and Cabbage with Guinness beer is a traditional favorite that's super popular for St. Patrick's Day here in the States! It's also incredibly easy to modify for stove-top, slow cooker, or instant pot cooking methods with equally tasty results!!
2-3Tbspcoarse ground mustard(I use Inglehoffer brand)
2-3Tbsplight brown sugar
1largeyellow onion(sliced or diced)
10-12red potatoes(small red potatoes, use 5-6 medium)
6-8carrots(rough chopped, large pieces)
6-8ribscelery(rough chopped, large pieces)
4parsnips(rough chopped, large pieces)
1headgreen cabbage(cut into 8 wedges)
each, salt & pepper(to taste)
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Preheat your oven to 325 degrees F (162 degrees C) and move the racks down so that your roasting dish will be centered in the oven.
In a large roasting pan or dutch oven, combine the beef broth and Guinness with the homemade corned beef and cabbage seasoning mix. Place your corned beef brisket portion, fat side up, in the center of your dutch oven or roasting pan.
Coat the top of your corned beef with the coarse ground mustard, then sprinkle with brown sugar. Cover and cook for 1 hour.
Remove the roasting pan from oven, and transfer the corned beef to a cutting board. Then strain the liquids to remove whole herbs (if desired, OR a spice sachet could have been used to place all whole spices). Return the strained liquid to the roasting pan.
Before returning the corned beef, add the minced garlic and sliced or chopped onion. Place the corned beef, fat side up again, in the center of your roasting dish. Add vegetables, arranged around the corned beef. Top with sprigs of fresh thyme.
Cover and return the roasting pan to the center of your oven, continue cooking at 325 degrees F (162 degrees C) for an additional 2 hours (or a total of 1 hour per pound of corned beef). When the corned beef is fork tender, it is ready to serve.
Remove the corned beef and vegetables from the roasting pan, slice corned beef against the grain and serve with juices drizzled over when plated (if desired).
Stove Top Instructions
*To make corned beef on the stove top, follow the directions in the recipe: add the liquids, seasoning, place the meat fat side up in a dutch oven or large pot. Bring to a boil, then reduce heat to low and simmer for 2 ½ hours.
After that 2 ½ hours, add vegetables (except the cabbage) and cook for 15 minutes. Add the cabbage and cook for an additional 15-20 minutes, or until the meat, potatoes, and cabbage are tender.
Slow Cooker & Crock Pot Instructions
**To make corned beef in a slow cooker or crock pot, follow the directions in the recipe: add the liquids, seasoning, place the meat fat side up, then add your vegetables. On low setting, cook in slow cooker for 8 ½ to 10 hours. On high setting, cook for 4 ½ to 6 hours (or until meat is tender).
Instant Pot & Pressure Cooker Instructions
***To make corned beef using an instant pot or pressure cooker, follow the directions in the recipe: add the liquids, seasoning, place the meat fat side up and cook on the high pressure or meat/stew setting for 90 minutes.
While the corned beef rests, add the vegetables and seal your instant pot or pressure cooker and cook on high setting for 10 more minutes.
*All cooking methods should should have an internal temperature of 145 degrees F (63 degrees C) as read by a meat thermometer at the thickest portion of the baked corned beef as suggested by USDA food safety guidelines.**Allow the finished corned beef to rest for 20 minutes before slicing. It will slice easier once rested and the juices will not be lost on your cutting board, keeping your meat tender and flavorful.***The perfectly cooked corned beef will melt in your mouth, not fall apart on your plate. Corned beef that is too tender, does not slice well for sandwiches (a common use for left overs!).