Crockpot or Oven Corned Beef Recipe
Table of Contents
As the first chill of fall whispers through the trees, I find myself drawn to the comforting embrace of my kitchen, where the scent of simmering spices and hearty meals wraps around me like a warm hug. Today, I’m thrilled to share with you a recipe that holds a special place in my heart — a Crockpot or Oven Corned Beef Recipe that has been a staple in my family for generations. This dish isn’t just about satisfying hunger; it’s about evoking fond memories of family gatherings, where laughter echoed in the halls and the table was set with love.
There’s something undeniably magical about the way this corned beef transforms from a humble cut into a tender, flavorful masterpiece, almost as if by culinary alchemy. The beauty of this recipe lies in its simplicity — with minimal effort, you can create a meal that feels like a celebration. It’s a dish that invites you to slow down and savor the moment, whether you’re sharing it with loved ones or enjoying a quiet evening by yourself. The aroma alone is enough to transport you back to those cherished moments of childhood, where every meal felt like a special occasion.
Not only does this recipe bring a sense of nostalgia, but it also offers the practicality we all crave. With the option to prepare it in a crockpot or oven, you can adapt it to your schedule, letting it cook slowly while you go about your day. There’s a certain joy in knowing that, with just a few simple steps, you’ll have a delicious meal waiting for you — one that promises warmth and comfort with every bite.
Why This Recipe Should Be on Your Table
When you think of dishes that embody warmth and togetherness, this Corned Beef recipe should top your list. It’s not just about the rich, savory flavors that develop over hours of slow cooking; it’s about the memories you’ll create while enjoying it. Imagine gathering around the table with family and friends, sharing stories and laughter, all while passing plates heaped with tender corned beef, buttery cabbage, and perfectly roasted potatoes. It’s a recipe that invites connection, turning any meal into a memorable occasion.
Beyond its emotional significance, this dish is a powerhouse of nutrients. The beef provides a rich source of protein and iron, essential for maintaining energy levels, while the accompanying vegetables offer a bounty of vitamins and minerals. Plus, cooking it is a breeze, making it accessible for even the most novice of home cooks. You’ll appreciate how effortlessly the flavors meld together, leaving you with a meal that tastes as though you’ve spent hours in the kitchen, even if you haven’t.
Kitchen Tools to Make This Recipe Easy Peasy
To ensure your cooking experience is as smooth as possible, you’ll want to gather a few key kitchen tools. First, a large crockpot or a Dutch oven will be essential, depending on your preferred cooking method. A sturdy skillet is also necessary for searing the beef, adding that initial layer of flavor. You’ll need a sharp chef’s knife for chopping vegetables and slicing the meat after it’s cooked. Finally, a slotted spoon will help you serve the veggies without excess broth, keeping your presentation neat and appetizing.
How to Make This Recipe Easy Peasy
Ingredients
- 4 pounds corned beef brisket, flat or point cut, with spice packet*
- 2 tablespoons oil, for searing
- 1 & 1/2 cups beef broth**
- 3 tablespoons whole grain mustard
- 6 cloves garlic, smashed and left whole
- 1 large onion, sliced into wedges
- 15-20 whole peppercorns, or fresh cracked pepper to taste
- 8-10 sprigs fresh thyme, or 1 teaspoon dried thyme
- 2 bay leaves
- 2 pounds carrots, peeled and quartered (8-10 carrots)
- 1/2 cup butter (1 stick)
- 1 large head green cabbage, sliced into wedges
- 1 teaspoon kosher salt
- 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
- 1 batch Horseradish Sauce, for serving
- parsley and or chives, to garnish
Instructions
- Heat a large 12-inch skillet over medium-high heat for at least 2 minutes. Open your package of corned beef and drain the brine into the sink. No need to rinse the corned beef.
- Save the spice packet if included.
- Add 2 tablespoons oil to the hot skillet; it should shimmer immediately. Swirl to coat, then add the drained corned beef. Sear for 2-4 minutes on one side until golden brown, then carefully flip with tongs and sear the other side for another 2-3 minutes.
- Place the seared corned beef in your crockpot, fat side up.
- In a glass measuring cup, combine 1 and 1/2 cups beef broth with 3 tablespoons whole grain mustard. Add the liquid to the pan that you seared the beef in, and turn the heat to medium-high. Let the mixture bubble as you scrape up the browned bits. Pour the mixture over your corned beef into the crockpot.
- Smash 6 cloves of garlic, peel, and add to the crockpot. Roughly slice an onion into wedges and add to the pot. Add about 15-20 whole peppercorns. Add 8-10 sprigs of fresh thyme and 2 bay leaves, tucking them into the liquid. Sprinkle the spice packet over everything.
- Cover with the lid and cook on low for about 6-7 hours.
- Prepare your carrots. Peel them and slice each carrot into thirds, slicing any large segments in half lengthwise.
- Add the carrots on top of the beef, cover again and cook for another 1-2 hours.
- Prepare the cabbage. Slice the cabbage in half, then cut out the stem. Slice the cabbage into large wedges. Melt 1/2 cup butter in a 12-inch skillet over medium-high heat. Add all the cabbage and sprinkle with 1 teaspoon kosher salt. Saute, stirring occasionally for about 10 minutes, until the cabbage is slightly wilted. Add the cabbage on top of the carrots, and continue cooking on low for another 30-60 minutes.
- Meanwhile, make a batch of Roasted Red Potatoes in the oven.
- To serve: Use a slotted spoon to remove all the cabbage to a colander to drain slightly. Place all the carrots together on the platter. Add the drained cabbage to the platter next to the carrots. Remove the corned beef to a cutting board and let rest for about 10 minutes. Slice against the grain, then add to the platter.
- Add the roasted potatoes to the platter. Garnish with chopped parsley and chopped chives.
- Serve with a batch of homemade Horseradish Sauce!
Difficulty: Easy • Cuisine: American • Preparation Time: 20 minutes • Cooking Time: 8 hours • Total Time: 8 hours 20 minutes • Calories: 550 per serving • Servings: 6-8
Note: If you prefer a bit more spice, feel free to add an extra teaspoon of cracked black pepper when seasoning the meat.
Health and Flavor Benefits of Ingredients
Each ingredient in this Corned Beef recipe brings its own unique health benefits and flavor profiles. Corned beef, rich in protein and iron, is essential for maintaining strong muscles and energy levels. The carrots add a touch of sweetness and are packed with beta-carotene, great for eye health. Cabbage, a cruciferous vegetable, offers fiber and antioxidants, supporting digestion and reducing inflammation. The aromatics — garlic, onions, and thyme — not only add depth of flavor but also provide significant immune-boosting properties. Together, these ingredients create a balanced dish that’s as nourishing as it is delicious.
Tasty Pairings to Serve with This Easy Peasy Dish
Serving this Corned Beef with Roasted Red Potatoes and homemade Horseradish Sauce elevates the meal to a feast. The potatoes, crispy on the outside and tender inside, complement the rich flavors of the beef perfectly. The Horseradish Sauce adds a zesty kick, cutting through the richness and adding a delightful contrast. To complete the meal, consider adding a side of Irish Soda Bread, which is not only traditional but also perfect for soaking up the delicious juices from the beef. For a refreshing touch, a simple green salad with a light vinaigrette can balance the richness of the main course beautifully.
Storage Tips and How to Enjoy Leftovers the Easy Peasy Way
Leftovers of this Corned Beef recipe are a treasure in their own right. To store, place any remaining meat and vegetables in airtight containers and refrigerate for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at a low temperature or use a microwave for convenience. Leftover corned beef makes for an excellent addition to sandwiches or hash, offering a quick and satisfying meal. You can also repurpose the veggies into a hearty soup by adding some broth and herbs. The possibilities are endless, ensuring you savor every bit of this delicious meal.
As we wrap up our time together in the kitchen, I hope you feel inspired to bring this Crockpot or Oven Corned Beef Recipe into your home. Cooking is more than just a chore — it’s a way to connect with those we love and create lasting memories. May every bite bring you comfort and warmth, reminding you of the simple joys of homemade meals.
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Crockpot or Oven Corned Beef Recipe
Ingredients
Equipment
Method
- Heat a large 12 inch skillet over medium-high heat for at least 2 minutes. Drain the brine from the corned beef package.
- Add 2 tablespoons oil to the hot skillet and sear the corned beef for 2-4 minutes on each side until golden brown.
- Place the seared corned beef in your crockpot, fat side up.
- Combine beef broth with whole grain mustard and add to the pan with browned bits. Pour the mixture over the corned beef.
- Add garlic, onion, peppercorns, thyme, and bay leaves to the crockpot. Sprinkle spice packet over everything.
- Cover and cook on low for 6-7 hours.
- Prepare carrots and add on top of beef. Cover and cook for another 1-2 hours.
- Prepare cabbage and sauté in butter with kosher salt. Add cabbage on top of carrots and cook for another 30-60 minutes.
- Serve the corned beef with roasted potatoes and garnish with parsley and chives.
- Oven Instructions: Sear the meat in a Dutch oven, add broth, mustard, and seasonings, cover, and roast at 300°F for 2 hours. Add carrots, cook 1 hour, then add cabbage and cook another 30-60 minutes.
