Jiggs Dinner (St. Patrick's Day Corned Beef and Cabbage Boil)
Jiggs dinner is so easy, but so delicious! It’s a tradition in my house every March.Cook a submerged 3-4 lb corned beef for about 7-8 hours in the crockpot on low, or about 50 minutes per pound on high.Scroll down to the notes section for InstantPot instructions.
2cupswaterOr enough to cover brisket and some veggies.
marbled ryeOptional -We love serving this with a slice of rye.
Prepare the brisket
Rinse the corned beef brisket in 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 or a tea ball, 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 or other broth or all water.)
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 low for 8 hours for a 3-4 lb brisket (or on high for about an hour per pound.) *Don't peek, keep the lid closed! You want it to keep cooking and not have to heat back up.
About an hour before you want to serve dinner, taste the broth and adjust for salt and pepper. 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 crockpot and allow it to rest for at least ten to fifteen 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.
*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 super tender and the rest are cooked to perfection at the end. Use whatever quantity of vegetables you want. I love extra carrots and I like to use about half of my cabbage for another recipe later in the week.Return to the post for the leftover recipe ideas like homemade hash or use leftover raw cabbage to make this "cabbage thingy" side dish!I definitely suggest dumping in one entire 12-16 oz can/bottle of beer for flavor!When I make this in my InstantPot I pressure-cook the herbs, one 12-16 oz beer and 1-2 cups water or broth, and 3-4 lb corned beef slathered with yellow mustard on the rack first for 1 hour & 20 minutes on high. I like to fit some of each of the veggies for flavor under the meat - a couple of potatoes and carrot cut up, garlic, half the parsnip, a slice of cabbage...For a tender but sliceable roast, allow time for a natural release before removing the meat and pressure cooking the veggies in the broth. For a fall-apart tender, roast add an additional five minutes. Cook the vegetables on the rack with about two cups of the broth for 1 minute and a quick release. Save all the broth to serve with the meal.*As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.