Corned Beef with Cabbage, Potatoes and Split Pea Mash

This recipe for corned beef with cabbage is a version of a New England boiled dinner with the addition of split peas, cooked in a cheesecloth bag in the delicious corned beef broth.

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It’s a traditional Sunday night dinner in Newfloundland, Canada, known as Jiggs Dinner, although salt beef is used in that part of the world rather than corned beef. The convenience of having everything – vegetables, meat and a mash – all in one pot makes this very easy to prepare. You do have to commit some time to making this meal, although the time is all unattended. If you use a pressure cooker, however, you’ll cut your time in half. This could be your go to dinner around St. Patrick’s Day, of course, but I think it’s delicious any day of the year.

Corned Beef with Cabbage, Potatoes and Split Pea Mash - Stovetop Version

  • Prep Time: 10 m
  • Cook Time: 2 h
  • Total Time: 2 h 10 m
  • Servings:
    6

Ingredients

  • 1 3- to 3½-pound corned beef brisket
  • 4 cups beef stock
  • 1 onion quartered
  • 3 cloves garlic smashed
  • 2 bay leaves
  • 10 peppercorns
  • 1 cinnamon stick
  • 10 coriander seeds
  • 2 teaspoons brown or yellow mustard seeds
  • 8 allspice berries
  • 6 cloves
  • 1 cup dried yellow split peas
  • cheesecloth or a “pudding bag
  • 1 small to medium head cabbage cut into 6 wedges
  • 6 large carrots cut into large pieces
  • 6 medium white potatoes halved
  • 2 tablespoons butter
  • salt and freshly ground black pepper

Instructions

  1. Rinse the corned beef brisket and place it in a large stockpot. Cover with beef stock and add the onion, garlic and spices to the pot. (If your corned beef comes with a seasoning packet, you do have the option of using that instead of the spices listed here.) Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the liquid, adding a cup or two of water to make sure everything is submerged. Cover the pot with a lid and bring everything to a simmer. Lower the heat and simmer for 1 hour and 30 minutes.
  2. Add the cabbage wedges, carrots and potatoes, return the lid and continue to simmer for 30 minutes.
  3. When all the vegetables are tender, transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
  4. Slice the beef, transfer the slices to a large platter with the vegetables and serve the mashed split peas on the side.

Corned Beef with Cabbage, Potatoes and Split Pea Mash - Pressure Cooker Version

  • Prep Time: 10 m
  • Cook Time: 1 h 8 m
  • Natural Release: 15 m
  • Total Time: 1 h 18 m
  • Servings:
    6

Ingredients

  • 1 3- to 3½-pound corned beef brisket
  • 4 cups beef stock
  • 1 onion quartered
  • 3 cloves garlic smashed
  • 2 bay leaves
  • 10 peppercorns
  • 1 cinnamon stick
  • 10 coriander seeds
  • 2 teaspoons brown or yellow mustard seeds
  • 8 allspice berries
  • 6 cloves
  • 1 cup dried yellow split peas
  • cheesecloth or a “pudding bag
  • 1 small to medium head cabbage cut into 6 wedges
  • 6 large carrots cut into large pieces
  • 6 medium white potatoes halved
  • 2 tablespoons butter
  • salt and freshly ground black pepper

Instructions

  1. Rinse the corned beef brisket and cut it into large chunks – just so they fit into your cooker. Cover with beef stock and add the onion, garlic and spices to the pot. (If your corned beef comes with a seasoning packet, you do have the option of using that instead of the spices listed here.) Lock the lid in place.
  2. Pressure cook on HIGH for 55 minutes.
  3. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the beef to a serving platter and tent with aluminum foil.
  4. Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the broth. Add the carrots, potatoes and cabbage to the cooker, adding a cup or two of water to make sure everything is submerged. Lock the lid in place.
  5. Pressure cook on HIGH pressure for 8 minutes.
  6. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the vegetables and transfer to a serving platter. Leave the pudding bag in the cooker, lock the lid in place and pressure cook on HIGH for an additional 5 minutes.
  7. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
  8. Slice the beef, transfer the slices to a large platter with the vegetables and serve the mashed split peas on the side.

Corned Beef with Cabbage, Potatoes and Split Pea Mash - Slow Cooker Version

  • Prep Time: 10 m
  • Cook Time: 10 h
  • Total Time: 10 h 10 m
  • Servings:
    6

Ingredients

  • 1 3- to 3½-pound corned beef brisket
  • 4 cups beef stock
  • 1 onion quartered
  • 3 cloves garlic smashed
  • 2 bay leaves
  • 10 peppercorns
  • 1 cinnamon stick
  • 10 coriander seeds
  • 2 teaspoons brown or yellow mustard seeds
  • 8 allspice berries
  • 6 cloves
  • 1 cup dried yellow split peas
  • cheesecloth or a “pudding bag
  • 1 small to medium head cabbage cut into 6 wedges
  • 6 large carrots cut into large pieces
  • 6 medium white potatoes halved
  • 2 tablespoons butter
  • salt and freshly ground black pepper

Instructions

  1. Place the onion, garlic, carrots, potatoes, and spices in the cooker. (If your corned beef comes with a seasoning packet, you do have the option of using that instead of the spices listed here.) Rinse the corned beef brisket and add it to the cooker along with the beef stock. Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the liquid, adding a cup or two of water to make sure everything is submerged. Cover and slow cook on LOW for 8 hours (or 4 hours on HIGH).
  2. Add the cabbage wedges and continue to slow cook on LOW for 2 hours (or 1 hour on HIGH).
  3. Transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
  4. Slice the beef, transfer the slices to a large platter with the vegetables and serve the mashed split peas on the side.
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Comments (1)Post a Reply

  1. Excellent recipe. Flavors spot on. I did mine in a 6qt pressure cooker. I cooked carrots cabbage and potatoes at 7 minutes. The carrots and potatoes were good but I think the cabbage could if been done at 4-5 minutes. Usually I pressure cooker vegetables at 4 minutes. But, all in all it was an excellent recipe. The meat was tender and sliced perfectly. I wanted a point cut after watching your video, but could only find “eye of the round”. Thanks chef for an excellent recipe!

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