Jiggs Dinner (St. Patrick's Day Corned Beef & Cabbage Boil)
Jiggs dinner is so easy, but so delicious!
Prep Time20 mins
Cook Time5 hrs 30 mins
Resting Time10 mins
Total Time6 hrs 20 mins
- 1 Corned Beef Rinse in a pot of cold water to remove some of the salty brine.
- 1 head Cabbage Cut into large wedges, like a watermelon.
- 2 tbsp Yellow Mustard (Or enough to cover brisket)
- 1 Spice Packet I prefer to wrap in cheese cloth and tie in a bundle. I don't like to chew the spices.
- 1 Garlic Coarse chopped, as many cloves as you'd like. I used three.
- 1 can Beer I prefer a light beer.
Add about half the veggies on top of the meat in the crock pot, reserve some for the last hour of cooking.
- 1 Turnip Peeled and quartered
- 1 Onion Quartered
- 4 Carrots Large carrots work best. Cut them half or into large chunks.
- 2 Celery Stalks Use more if you like it. Cut it up into large chunks.
- 2 Parsnips More if you like them!
- 1 lb Baby Red Potatoes Cleaned, whole. Or Red or white potatoes will work if you can't find Baby Reds. Just cut them in half or quarters.
- 3 cups Water Or enough to cover brisket and some veggies.
Prepare the brisket
I recommend rinsing your corned beef brisket n a large bowl of water to get some of the salty brine out of it.
The corned beef usually comes with a packet of spices. I like to dump the spice mix in a piece of cheesecloth, tie it up and toss it in the crockpot.
Pat the corned beef dry and slather it up on all sides with yellow mustard. Set it aside while you gather, peel and chop the veggies.
Start by adding the onions to the crockpot, break them up a bit and nestle the corned beef on top.
On top of the brisket, add the garlic, nestle in the spices or sprinkle those in, and add about half your root veggies.
Pour in one entire beer. (If you don't want to use beer, use beef broth.)
Add a few cups of water. You want enough liquid to cover the meat so that it boils, and so that some of the veggies are partially submerged.
Put the lid on it and set the crockpot on high for about six hours, or longer on low. Don't peek! You want it to keep cooking and not have to heat back up.
About an hour before you want to serve dinner, place the remaining veggies on top. Replace the lid. Once the veggies on top are fork tender, dinner is ready!
Remove the corned beef from the crock pot and allow it to rest for at least ten minutes. Slice it across the grain of the meat. If you cut it with the grain in long stringy slices, it will be tough.
Serve slices of corned beef in a shallow bowl along with the veggies, a ladle of broth, and a slice of marbled rye.
My husband likes to sprinkle the herbs in, but I find them too crunchy. Pat the corned beef dry and slather it up on all sides with yellow mustard. Set it aside while you gather, peel and chop the veggies.
Save half of the veggies and add them to the crockpot in the last hour of cooking. That way some are in the pot flavoring the broth getting kind of mushy and the rest are cooked to perfection at the end.
I definitely suggest dumping in one entire can/bottle of beer for flavor.