Healthier Irish Corned Beef & Cabbage Recipe

This post contains affiliate links. Click here to read my affiliate policy. Corned beef & cabbage is a favored meal of ours ( as it is for most Americans of Irish lineage ) and a tradition in our house on St. Patrick ’ s Day. I ’ ve found that it ’ mho surprisingly easy to brine my own homemade brisket excessively ( here ’ mho how I do it ) .
Brining your own corned beef makes this a much healthier dish by avoiding all of the artificial additives found in boughten, pre-made corned beef .
very, with these modifications, I see no reason corned beef and pilfer can ’ metric ton be enjoyed any fourth dimension of class !

Corned Beef & Cabbage – The Prep

Brining your own homemade brisket may sound like an extra measure, but it ’ randomness worth it to avoid the add nitrites and chemicals of boughten corn beef. It does mean planning ( good ) ahead of time, but once you have the corned beef, the actual dish takes about no time to put in concert !
If it ’ second calm 3-5 days before St. Patty ’ s Day, you have time to brine your own corned gripe brisket ! ( See above for the recipe. )
once the brisket is brined and ready, the remaining homework is a break down. I use a Crock-Pot to slow cook the kernel but saute the veggies individually in a pan about half an hour before the kernel is done for a big texture .

Hey… Where’re the Potatoes?

Of course traditional corn beef is not complete without cabbage ( which I decidedly include lots of ) and potatoes. Our class typically avoids whiten potatoes ( here ’ s why ) because they ’ rhenium starchy and high on the glycemic index, but on special occasions, we will indulge in them .
I decidedly favor more nutrient-dense options like sweet potatoes or cauliflower “ mashed potatoes ” on the side alternatively, but feel loose to add a few potatoes to the Crock-Pot in honor of the irish if you wish !
For early recipe ideas that honor irish inheritance in a healthier room, check out my potato-free bungalow shepherd ’ s pie or the always popular bangers and grind. ( These are besides great options if there ’ s no fourth dimension to brine a brisket ! )
Updated
Corned beef & pilfer is a darling meal of ours ( as it is for most Americans of Irish origin ) and a tradition in our house on St. Patrick ’ s Day. I ’ ve found that it ’ south amazingly easy to brine my own homemade brisket besides ( here ’ south how I do it ) .
Brining your own corn beef makes this a much healthier dish by avoiding all of the artificial additives found in boughten, pre-made corned beef .
actually, with these modifications, I see no reason corned gripe and boodle can ’ deoxythymidine monophosphate be enjoyed any time of year !
Cooking the meat in the slow cooker and sauteeing the veggies on the stove is even a decent convenient option. however, I ’ ve recently tried a couple of new cooking methods for this recipe and they both have appealing aspects .
The first is cooking in the Instant Pot. It takes about 2 hours, versus 8 hours in the Crock-Pot, with similar results. I remove the meat after it ’ south done and then either cook the veggies in the Instant Pot for a few minutes or do them on the stove. Either method is fast and comfortable .
The second method is roasting everything in the oven. This method acting takes about 3 hours for a good-sized brisket. I uncover it for the last half hour and the kernel gets nicely caramelized. I put all the vegetables on a broil sheet and roast them for the final hour or so. Everything has a nice bit of grind to it that you don ’ deoxythymidine monophosphate become from the Instant Pot or Crock-Pot .

Corned Beef & Cabbage Recipe

Katie Wells

Choose your cooking method to make this traditional Irish meal that uses corned beef brined at home!

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Prep Time

30

mins

Cook Time

2

hrs

Total Time

2

hrs

30

mins

Course

Main

Cuisine

Irish

Servings

6

Calories

548

kcal

Ingredients  

For the brisket:

• 3-4 pound. corned beef brisket
• 3-4 cloves garlic ( minced )
• 1 tsp black pepper

For the sides:

• 1 head cabbage
• 2 onions
• 2 carrots
• 2 TBSP butter ( or ghee )
• 2 cloves garlic
• 1 tsp caraway seeds
• 1 tsp thyme
• 1 tsp basil

Instructions 

For the Crock-Pot:

• First, drain brine, rinse brisket under cool water, and put it in Crock-Pot. 

• Add garlic, pepper, and enough fresh water to just cover meat. (Do not use the brine … it will be too salty!)

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• Turn the Crock-Pot on low and cook for 8 hours .
• About half an hour before gripe is done, chop cabbage, onion, garlic, and carrots .

• Saute onions, carrots, and garlic in butter or ghee in large skillet until somewhat soft.

• Add cabbage and spices and cook until soft. Add a little corned gripe urine from the crockpot if it starts to get dry .
• Serve the corn gripe over the pilfer and veggies .

For the Instant Pot

• First, drain brine, rinse brisket under cool water, and put it in the Instant Pot. 

• Add garlic, pepper, and enough fresh water to just cover meat. (Do not use the brine … it will be too salty!)

• Put the lid on the pot and cook at high pressure for 80 minutes with a 20 minute natural pressure release. 

• While the meat is cooking, chop the vegetables into large pieces.

• When the 20 minutes is up, release the remaining pressure and remove the meat, keeping it covered to keep warm.

• Add the vegetables and the remaining ingredients listed for the sides, omitting the butter, and cook at high pressure for 3-4 minutes, releasing the pressure manually when done. You can also cook the vegetables in a skillet with butter instead as detailed above in the Crock-Pot method.

• Serve the corned beef over the veggies and enjoy!

For Oven Roasted

• Preheat the oven to 350°F.

• Drain the brine, rinse brisket under cool water, and put it on a rack in a roasting pan. 

• Add about an inch of water to the roasting pan, cover the meat, and place in the preheated oven on the top shelf.

• Roast for 2 hours.

• While the meat is cooking, chop the vegetables into large pieces and place them on a baking sheet.

• Drizzle the vegetables with melted butter or olive oil, sprinkle them with the spices, and place them in the oven with the meat on the bottom shelf.

• After half an hour, uncover the meat.

• Cook the meat and vegetables an additional half hour or until everything is tender.

Notes

serve with cauliflower “ mashed potatoes ”

Nutrition

Calories:

548

kcal

Carbohydrates:

16

g

Protein:

36

g

Fat:

38

g

Saturated Fat:

13

g

Cholesterol:

133

mg

Sodium:

2837

mg

Potassium:

1049

mg

Fiber:

5

g

Sugar:

7

g

Vitamin A:

3662

IU

Vitamin C:

121

mg

Calcium:

103

mg

Iron:

5

mg

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Ever made your own corned beef and cabbage before? What are your tips and tricks?

source : https://nutritionline.net
Category : Healthy