Corned Beef Brisket with Cabbage is the savory food of the Irish gods, and I’m here for it (even if I forget to wear green on St. Patrick’s Day).
Corned beef brisket with cabbage is a wonderful invention. You can eat it for dinner, and then the next morning scramble eggs with it and have the most satisfying breakfast. Briskets are very forgiving cuts of meat, the key is to find one that’s not pre-brined with chemical-filled liquids. You want a straight up brisket with a nice swath of fat on it. Then salt the tarnation out of it.
Black peppercorns are fun to season a corned beef brisket with cabbage with. If you omit the peppercorns due to an allergy, etc, you will still make a delicious, salted brisket that will melt in your mouth.
You know I love to tell people where I get my kitchen stuff, so here are the links to my exact Slow Cooker and Instant Pot. And yes, I still have this Heisenberg “Let’s Cook” Instant Pot sticker on mine as Breaking Bad is iconic, and I’ll always love it.
This recipe first appeared in my second cookbook Eat Happy Too. Should you want to get a copy to enjoy the 163 other recipes in this book, you can get it here. The cookbook is chock full of whole food/real food recipes, about 80% of which are dairy free (like this one), or can be made dairy free.
The hardcover versions of my cookbooks sold out due to my appearance on the Mike Rowe podcast. I wrote to amazon weeks in advance, begging them to order copies in anticipation of the event, but alas, they didn’t listen. We’ve since sent replenishment stock, but those have yet to be checked in. If you add the books to you cart, when they’re back in stock, your cart will alert you.
I updated this recipe to include using Eat Happy Kitchen Salt Dust, which, if you haven’t tried it yet, will be your new all purpose seasoning. And if you absolutely do NOT ever want to try my products, just continue using salt and pepper.
OK, let’s corn some beef, y’all!
As always, here’s the downloadable, printable PDF of this recipe for you to be able to print and keep it in your files:
CORNED BEEF BRISKET AND CABBAGE
Serves 4-6
Note: In place of the salt you can use Eat Happy Kitchen Salt Dust for an umami flavor boost.
3-4 pound brisket (check the label for no sugar or chemical bring)
Salt
1 tablespoon peppercorns
3 teaspoons minced garlic (about 6 cloves, minced)
1 sweet onion, thinly sliced
1 onion, sliced
1 cup beef broth or chicken broth
1/2 head of cabbage, cut into 2” wedges
To prep the brisket in a Slow Cooker:
Season the brisket liberally with salt (or Salt Dust). Place the brisket in a slow cooker, fatty side facing up. Pour the peppercorns, minced garlic, and onion slices over the brisket. Pour the broth around the sides of brisket and season once more with salt. Cook on low for 6 hours, add the cabbage wedges, and cook 2-3 more hours or until the cabbage and meat are tender.
To prep the brisket in an Instant Pot:
Season the brisket liberally with salt (or Salt Dust). Place the brisket in the Instant Pot, fatty side facing up. Pour the peppercorns, minced garlic, and onion slices over the brisket. Pour the broth around the sides of the brisket and season once more with salt.
Cover the Instant Pot and set the vent to the “Sealing” position. Select the “Manual” setting on 45 minutes, letting the Instant Pot complete the cooking cycle until the float valve has descended completely. Open the lid and remove the brisket. Place the cabbage into the Instant Pot, season with salt, and cover, setting the vent to the “Sealing” position. Select “Manual” on 5 minutes, letting the Instant Pot pressurize and then complete the 5 minute cook time. Release the vent to the “Venting” position and let the steam release until the float valve has fully descended. Slice the brisket thinly. Remove the lid and place the brisket slices back into the Instant Pot and toss with the juices. Serve the brisket and cabbage immediately, seasoning once more with salt if necessary.
Another follower who found you via Mike Rowe! I plan to check out your sauces and Italian recipes!