Cooking Time: 3 hr | Prep Time: 15 mins | Yield: 6 servings
Simple, easy, and quick to make Corned Beef and Cabbage. A great dinner rotation if you want something easy peasy yet extra delicious!
INGREDIENTS
1 tbsp canola oil
1 3-lb corned beef brisket
12 oz ale or lager
24 oz water
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 tsp dry mustard
½ tsp dried thyme
½ tsp mustard seeds
1 bay leaf
Cabbage:
1 tbsp olive oil
1 tbsp butter
1 ½ c. sliced Vidalia onion (about one large onion)
1 head savoy or green cabbage, core removed and sliced
1 tsp kosher salt
½ tsp fresh ground pepper
How to make Corned Beef and Cabbage
Step 1: Ready the oven when cooking in the oven. Preheat it to 300 degrees.
Step 2: Heat the oil in a large Dutch oven or skillet (if cooking in the slow cooker) over medium-high heat. Once the oil is hot, add the brisket fat-side down. Cook the brisket for about 4 to 5 minutes on one side until golden brown. Flip and continue to cook the other side for 5 to 6 minutes more. Turn the heat off, then drain the fat. Note: Transfer the brisket to the slow cooker if cooking in the slow cooker.
Step 3: Over the brisket, pour the ale and water, adding in the carrots, celery, mustard, thyme, mustard seeds, and bay leaf. Stir well. Cover with the lid and place in the preheated oven for about 3 hours. Note: If cooking in a slow cooker, cover and set on low. Cook for 6 to 7 hours.
Step 4: In the last hour of cooking, heat the olive oil in a large skillet. Add in the butter and melt. Once the butter has melted, add the onion and cook until soft. Add in the cabbage and continue to cook until wilted and starts to caramelize. Season with salt and pepper, then place the skillet in the oven. Roast, stirring after 10 minutes for about 15 to 20 minutes.
Step 5: The brisket is done when fork-tender. If still tough, cook for 30 minutes more.
Step 6: Cover the brisket with foil and allow to rest for at least 10 to 15 minutes. Slice against the grain then enjoys with the cabbage.

Ingredients
- 1 tbsp canola oil
- 1 3-lb corned beef brisket
- 12 oz ale or lager
- 24 oz water
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 tsp dry mustard
- ½ tsp dried thyme
- ½ tsp mustard seeds
- 1 bay leaf
- Cabbage:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 ½ c. sliced Vidalia onion (about one large onion)
- 1 head savoy or green cabbage, core removed and sliced
- 1 tsp kosher salt
- ½ tsp fresh ground pepper
Instructions
Step 1: Ready the oven when cooking in the oven. Preheat it to 300 degrees.
Step 2: Heat the oil in a large Dutch oven or skillet (if cooking in the slow cooker) over medium-high heat. Once the oil is hot, add the brisket fat-side down. Cook the brisket for about 4 to 5 minutes on one side until golden brown. Flip and continue to cook the other side for 5 to 6 minutes more. Turn the heat off, then drain the fat. Note: Transfer the brisket to the slow cooker if cooking in the slow cooker.
Step 3: Over the brisket, pour the ale and water, adding in the carrots, celery, mustard, thyme, mustard seeds, and bay leaf. Stir well. Cover with the lid and place in the preheated oven for about 3 hours. Note: If cooking in a slow cooker, cover and set on low. Cook for 6 to 7 hours.
Step 4: In the last hour of cooking, heat the olive oil in a large skillet. Add in the butter and melt. Once the butter has melted, add the onion and cook until soft. Add in the cabbage and continue to cook until wilted and starts to caramelize. Season with salt and pepper, then place the skillet in the oven. Roast, stirring after 10 minutes for about 15 to 20 minutes.
Step 5: The brisket is done when fork-tender. If still tough, cook for 30 minutes more.
Step 6: Cover the brisket with foil and allow to rest for at least 10 to 15 minutes. Slice against the grain then enjoys with the cabbage.