Best Corned Beef Recipe (Crockpot or Oven)
My absolute favorite recipe for corned beef and cabbage! This easy dinner is made in the slow cooker or in the oven, you can just set it and forget it! This method gives you the most tender and juicy corned beef you’ve ever had. Serve it with Roasted Red Potatoes and Horseradish Sauce for the perfect St. Patrick’s Day meal!
Equipment
- 1 Pressure cooker Large
Ingredients
Main ingredients
- 4 pounds corned beef brisket flat or point cut, with spice packet
- 2 tablespoons oil for searing
- 1 ½ 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
- ½ cup butter 1 stick
- 1 large head green cabbage sliced into wedges
- 1 teaspoon kosher salt
Instructions
Instructions
- Heat up the oil in a large skillet over medium-high heat. Sear that corned beef brisket on all sides until it's nicely browned, about 2-3 minutes each side. This seals in the juices and kicks off flavor.
- Transfer your seared brisket into the pressure cooker pot. Make sure the sealing ring is in good shape so it holds all that steamy goodness.
- Pour in 1 ½ cups beef broth, then stir in the whole grain mustard. Add smashed garlic cloves, onion wedges, peppercorns, thyme, and bay leaves right on top or around your brisket.
- Layer the quartered carrots over everything. Close the lid, seal the float valve, and set to high pressure.
- Cook for about 90 minutes, keeping an eye on the steam cues so you know it’s pressurizing right. Allow a natural release for about 15-20 minutes for juicy tenderness.
- Open it up, carefully remove the meat and veggies, let the corned beef rest for around 10 minutes before slicing against the grain. Serve with roasted red potatoes and horseradish sauce.
Notes
Serve warm with additional horseradish sauce and roasted potatoes for a perfect meal.