Corn Beef and Cabbage
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This corn beef and cabbage is made with bacon, and is out of this world good! It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. I don't use the seasoning packet that comes with corn beef because biting down on hard round pepper with tender meat is not my ideal meal LOL. Make it in the crock pot or instant pot, we have directions for both Enjoy!~
You Will Need
2.53 Pound Corn Beef
4 Cups Chicken Broth
1/2 Pound Bacon
2 TBSP Minced Garlic
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Pepper
6 Red Medium Potatoes
3 Cups Baby Carrots
1 Lg Onion (quartered)
1 Medium Head Cabbage
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How to make Instant Pot
Corn Beef and Cabbage
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Start by adding the chicken broth to your Instant Pot. If your broth is frozen, you can use the "Sauté" function to melt it. Stir occasionally until it's fully thawed.
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Add the corned beef, bacon, minced garlic, onion powder, salt, and pepper to the Instant Pot with the broth.
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Place the lid on the Instant Pot, ensuring that it's set to the "Sealing" position, not "Venting."
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Select the "Manual" or "Pressure Cook" function and set the timer for 90 minutes.
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When the timer goes off, allow the pressure valve to release naturally (NR), which means waiting for the pressure to drop on its own. This may take some time.
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Once the pressure valve has dropped, carefully do a quick release to release any remaining pressure.
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Carefully remove the corned beef from the Instant Pot and transfer it to a plate. It will be very tender, so be gentle.
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Leave the bacon in the cooking liquid, and cut it into small pieces.
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Cover the corned beef with aluminum foil and let it rest for about 10 minutes.
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While the corned beef is resting, prepare the vegetables. Quarter the cabbage, chop the red potatoes, measure the carrots, and quarter the onion.
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Add all the prepared vegetables to the Instant Pot with the cooking juices from the corned beef and bacon.
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Place the lid back on the Instant Pot and set the timer for 10 minutes.
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Once the timer is done, do a quick release to release the pressure.
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While the vegetables are cooking, slice the rested corned beef into thin slices.
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Transfer the sliced corned beef to a serving platter, placing it in the center.
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Arrange the cooked vegetables around the corned beef on the serving platter.
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Drizzle some of the cooking juices over the corned beef and vegetables for added flavor.
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Serve your delicious Instant Pot Corned Beef and Cabbage and enjoy your meal!
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How to make Oven
Corn Beef and Cabbage
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Preheat your oven to 325°F (163°C).
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In a large, oven-safe roasting pan or Dutch oven, place the 2.53 pounds of Corned Beef.
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Add the 4 cups of Chicken Broth to the roasting pan, ensuring that it partially covers the corned beef.
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Lay the 1/2 pound of Bacon over the top of the corned beef.
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Sprinkle 2 tablespoons of Minced Garlic, 1 teaspoon of Onion Powder, 1 teaspoon of Salt, and 1/2 teaspoon of Pepper over the bacon and corned beef.
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Cover the roasting pan or Dutch oven with a lid or tightly with aluminum foil.
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Place the covered roasting pan in the preheated oven.
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Roast for 2.5 to 3 hours, or until the corned beef is tender and can be easily pierced with a fork. The cooking time may vary based on the size and thickness of the meat, so check it periodically.
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While the corned beef is roasting, prepare the vegetables. Quarter the Cabbage, chop the 6 Red Medium Potatoes, measure the 3 cups of Baby Carrots, and quarter the Large Onion.
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After the corned beef has roasted for the required time, carefully remove it from the oven.
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Add the prepared vegetables (cabbage, potatoes, carrots, and onion) to the roasting pan around the corned beef.
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Cover the roasting pan again with the lid or foil.
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Return the pan to the oven and roast for an additional 45 minutes to 1 hour, or until the vegetables are tender.
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Carefully remove the roasting pan from the oven.
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Transfer the corned beef to a serving platter and slice it.
Serve the sliced corned beef along with the roasted vegetables and bacon.
Enjoy your homemade oven-roasted Corned Beef and Cabbage!
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How to make Crock Pot
Corn Beef and Cabbage
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Start by placing the 2.53 pounds of Corned Beef in the bottom of your slow cooker (crock pot).
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Add the 4 cups of Chicken Broth to the slow cooker.
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Lay the 1/2 pound of Bacon over the top of the corned beef.
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Sprinkle 2 tablespoons of Minced Garlic, 1 teaspoon of Onion Powder, 1 teaspoon of Salt, and 1/2 teaspoon of Pepper over the bacon and corned beef.
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Cover the slow cooker with the lid.
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Set your slow cooker to the low-heat setting and cook for approximately 7-8 hours. Alternatively, you can cook it on the high-heat setting for about 4-5 hours. The cooking time may vary depending on your slow cooker and the size of the corned beef.
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While the corned beef is cooking in the slow cooker, prepare the vegetables. Quarter the Cabbage, chop the 6 Red Medium Potatoes, measure the 3 cups of Baby Carrots, and quarter the Large Onion.
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About 1.5 to 2 hours before the corned beef is done cooking, add the prepared vegetables to the slow cooker.
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Cover the slow cooker with the lid again and continue cooking until the vegetables are tender.
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When the cooking time is complete and the corned beef is tender, remove it from the slow cooker and slice it.
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Serve the sliced corned beef alongside the cooked vegetables and bacon.
Enjoy your homemade Slow Cooker Corned Beef and Cabbage!
This slow cooker method will give you a tender and flavorful Corned Beef and Cabbage with minimal effort.