Corned Beef with Roasted Vegetables

Name: Corned Beef with Roasted Vegetables
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 4 servings
Cuisine: Irish-American
Ingredients: 4 large green cabbage leaves; 1 medium yellow onion, quartered; 1 (3.5 lb) corned beef brisket; 1 packet corned beef seasoning; salt, to taste; 2 cups beef stock; 2 cups water; 1.5 lbs baby potatoes, halved; 1/2 head green cabbage, chopped; 3 tbsp olive oil, divided; black pepper, to taste; 1 bunch rainbow carrots; 1 tbsp fresh parsley, chopped, for garnish

This slow-cooked corned beef brisket is tender and juicy, served alongside roasted carrots, potatoes, and cabbage for a complete Irish-American dinner. The recipe includes video guidance for perfectly cooked meat and vegetables every time.

⚡Slow Cooker

🌍Irish-American 🏷️Corned beef 🏷️Brisket 🏷️Cabbage Roasted vegetables

🏷️

🏷️Slow cooker

🏷️St patricks day

-0:00

charlottefashionplateonTikTok

Total

7h 20m

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by charlottefashionplate

-0:00

charlottefashionplateonTikTok

Ingredients

4 large green cabbage leaves
1 medium yellow onion, quartered
1 (3.5 lb) corned beef brisket
1 packet corned beef seasoning
salt, to taste
2 cups beef stock
2 cups water
1.5 lbs baby potatoes, halved
1/2 head green cabbage, chopped
3 tbsp olive oil, divided
black pepper, to taste
1 bunch rainbow carrots
1 tbsp fresh parsley, chopped, for garnishoptional

13 Ingredients

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Instructions

1
Line the bottom of a slow cooker with large cabbage leaves.
2
Add the quartered onion on top of the cabbage.
3
Place the corned beef brisket on top of the onions, fat-side up.
4
Sprinkle the included seasoning packet over the brisket and press it into the meat. Season with a little salt.
5
Pour the beef stock and water into the slow cooker around the brisket.
6
Cover and cook on low for 7 hours.
7
Towards the end of the cooking time, prepare the vegetables. In a large bowl, combine the halved baby potatoes and chopped cabbage.
8
Drizzle with olive oil, season with salt and pepper, and toss to combine.
9
Spread the potato and cabbage mixture in a single layer on a large baking sheet.
10
On a separate baking sheet, place the rainbow carrots. Drizzle with olive oil and season with salt and pepper.
11
Roast the vegetables at 400°F (200°C) for 45-60 minutes, or until tender and slightly charred.
12
Once the corned beef is fork-tender, remove it from the slow cooker and let it rest for a few minutes.
13
Slice the corned beef against the grain.
14
Arrange the sliced corned beef on a platter with the roasted potatoes, cabbage, and carrots. Garnish with fresh parsley and serve.

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Tips & Notes

Pro tips

Keep corned beef submerged in broth during cooking to ensure even tenderness and prevent drying.
Add vegetables in stages: potatoes and onion first, then cabbage in the final 20–30 minutes so they're tender but not mushy.
Use a fork or meat thermometer to test doneness; the meat should shred easily when fully cooked (internal temp ~190°F).
Do not skip rinsing the brisket before cooking if you prefer less salt; the curing salt is intentionally concentrated.

Substitutions

Yellow onion → white or sweet onion (sweeter flavor)
Baby potatoes → Yukon gold or red potatoes, cut into 1.5-inch chunks (similar texture)
Green cabbage → red or Napa cabbage (different flavor profile, similar cooking time)
Beef stock → vegetable stock or low-sodium broth (lighter flavor, still supports cooking liquid)

Storage & make-ahead

Cool completely and store in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth to preserve tenderness.

Common Questions

How long does corned beef brisket take to cook?

Corned beef brisket typically requires 2.5–3 hours of slow cooking in simmering broth until fork-tender, depending on size and doneness preference.

Can I use a different cut of meat instead of brisket?

Brisket is traditional and ideal for this dish due to its marbling and ability to become tender with slow cooking. Other tough cuts like chuck or rump may require adjusted cooking times.

Do I need to rinse the corned beef before cooking?

Rinsing the corned beef under cold water for 1–2 minutes removes excess salt and seasoning residue from the cure, resulting in a less salty final dish if preferred.

What's the best way to store leftovers?

Store cooled corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in a microwave with a splash of broth to retain moisture.