Slow Cooker or Instant Pot Corned Beef and Cabbage and Parsley Buttered Potatoes
This is my all time favorite way to cook corned beef and cabbage. Corned beef brisket and cabbage cooked in a Guinness spiked broth until the meat is so tender it falls apart and the cabbage is soft and buttery. Right before serving, glaze the brisket with brown sugar mustard sauce & serve with creamy parsley buttered potatoes.
This recipe includes instructions for making Corned Beef and Cabbage in your Slow Cooker or in your Instant Pot. For all you visual learners, here’s a short tutorial for making Corned Beef and Cabbage in the Instant Pot.
Corned beef and cabbage originated in Ireland as a traditional Easter Sunday dinner, a tradition that, I understand, has waned considerably over the past couple of decades. At least in Ireland. Here in the US, many of us consider it mandatory fare on St. Patrick’s day.
This recipe is just about as simple as you can get, but includes a couple of not-so-traditional elements: a dijon mustard brown sugar glaze and parsley buttered potatoes that are cooked separately from the corned beef and cabbage.
This simple Brown Sugar Mustard Glaze is heavenly over tender corned beef
A few years ago, my husband and I hopped on our motorcycle and rode out to Southern California to escape the Colorado winter, visit friends, and bask in the sun for a few days. This was a risky endeavor because March is a temperamental month for Colorado and pretty much all the territory between us and Southern California.
Our plan was to arrive on St. Patrick’s Day where our gracious hosts had planned a traditional corned beef and cabbage feast. In reality, we arrived a day late, the weather forcing us to ride down into Texas before cutting west to avoid a storm.
Bummed to be missing my traditional plate of corned beef and cabbage, I was so happy when our friends pulled out the leftovers the next day. The corned beef had been coated with a delicious slightly sweet mustard glaze that was sooooo good it’s changed the way I make this dish.
To make the glaze, simply mix a bit of dijon mustard with salt and brown sugar, brush it over the cooked corned beef brisket, and place it under the broiler for a couple of minutes. For such simple thing, that mustard glaze is heaven on the salty, tender corned beef.
What do you eat with corned beef and cabbage? Parsley Buttered Potatoes
Most corned beef and cabbage recipes that include potatoes (is it even Irish if it doesn’t include potatoes???) call for the potatoes to boil right alongside the corned beef and cabbage. I love, love, LOVE potatoes…. but this is not my favorite way to cook them.
Boiled potatoes have the tendency to become overcooked and water logged to the point that they just fall completely apart on your fork. Plus, boiled potatoes are kinda bland. Mushy and bland. We can do better than that.
I prefer to cook the potatoes separately using a simple method of boiling them for only a few minutes, then finishing them in a skillet with butter and parsley.
This results in potatoes that are meltingly tender on the inside, buttery, salty, and slightly crisp on the outside. They are the antithesis of mushy and bland, each bite creamy, crispy, and flavorful.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
- 3-4 lbs corned beef brisket
- 1 large yellow onion, peeled and cut into 8 wedges
- Pickled seasoning packet that comes with corned beef brisket (Or, 1 1/2 tbsp pickle seasoning.)
- 4 tbsp dark brown sugar, divided
- Two 11.2 ounce bottles of Guinness beer
- 1/2 cup broth (any kind) or water
- 1 medium green cabbage
- 16 ounces baby carrots
- Salt and pepper
- 1/2 cup dijon mustard
- 1/2 cup chopped fresh parsley
For the Parsley Buttered Potatoes:
- 24 ounces (1 lb 8oz) baby potatoes
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- Salt and pepper
- 1/2 cup chopped parsley
- Remove the brisket from the package, reserving the pickled spice packet. Rinse under cold water then pat dry with paper towels.
- Put the onion wedges in the bowl of a slow cooker OR Instant Pot and lay the corned beef brisket on top. Sprinkle the pickled seasoning and 3 tablespoons of the brown sugar over the brisket. Pour in the Guinness and water or broth.
- SLOW COOKER: Cook the brisket on high for 4 hours or on low for 6 hours.
- INSTANT POT: Select pressure cooker setting; adjust pressure to high, and set time for 1 hour 25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove any tough outer leaves from the cabbage and slice it in half. Slice each half into two pieces and remove the core. Then, slice each quarter in half so that you have 8 wedges of cabbage.
- SLOW COOKER: Nestle the cabbage and carrots into the slow cooker along with the brisket. Sprinkle the vegetables with about 1 teaspoon of salt. Cook for another 2 hours on high or 4 hours on low.
- INSTANT POT: Remove the cooked corn beef from the Instant Pot and place it on a baking sheet that's been lined with aluminum foil or parchment paper. Pour the liquid in the Instant Pot bowl through a strainer that's been set inside a bowl. Discard the onions and pour 1 1/2 cups of the liquid back into the Instant Pot. Add the carrots and cabbage wedges. Sprinkle with about 1 tsp salt. Select pressure cooker setting; adjust pressure to high and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Glaze the Cooked Corned Beef with Mustard Sauce:
- Preheat the oven broiler and place a rack in the center of your oven. In a small bowl, mix the dijon mustard with the remaining tablespoon of brown sugar and 1/2 tsp of salt.
- Set the cooked corned beef on a baking sheet that's been lined with aluminum foil or parchment paper. Spread the mustard sauce over the top of the brisket. Put the brisket in the oven and let broil for 2-3 minutes, just until the mustard begins to brown in a few places.
- Remove from the oven and place on a serving platter along with the cooked carrots and cabbage. Sprinkle the corned beef brisket with chopped fresh parsley. Serve with Parsley Buttered Potatoes.
Parsley Buttered Potatoes:
- Add the potatoes to a medium or large saucepan and add enough water to cover the potatoes by 2 or 3 inches. Stir in 3 tablespoons of salt. Set the pan over high heat. When the water begins to boil, cook the potatoes for 5-8 minutes, until just barely fork tender. Drain.
- Add the butter and oil to a large skillet and set it over medium heat. When the butter has melted, add the potatoes. Sprinkle the potatoes with another teaspoon of salt and roll them around in the pan so that they are coated on all sides in butter and oil.
- Cover the pan with a lid or sheet of aluminum foil, turn the heat down to low, and let cook for 20 - 25 minutes. Every once in a while, shake the pan so the potatoes roll around and do not burn. The potatoes are done when a fork pricked into one of the potatoes slides in like butter.
- Remove the pan from the heat and add the chopped parsley. Stir the potatoes around in the pan to coat in the butter and parsley, then turn them out into a serving bowl.
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Amount Per Serving: Calories: 895Total Fat: 46gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 245mgSodium: 1331mgCarbohydrates: 42gFiber: 6gSugar: 13gProtein: 71g