What’s Cooking at Wasatch: Simple St. Patrick’s Day Corned Beef and Cabbage Recipe

Wasatch Crest’s Head Chef, Mirza Miljkovich, prepared corned beef and cabbage for our clients this St. Patrick’s Day. The meal is easy to recreate at home. You can watch Mirza’s video tutorial for his simple corned beef and cabbage meal here. The complete recipe is below. Best o’ luck to you!


*Makes a St. Patrick’s Day meal for four

Corned Beef

  • 4-pound uncooked brisket, pre-brined for corned beef
  • 4 cups of beef broth
  • ¼ cup of brown sugar
  • Corned beef spice packet or 1 tablespoon of pickling spice
  • 1 small onion, halved
  • 1 head of garlic, halved


  • 1 small head of savoy cabbage
  • 2 tablespoons of olive oil
  • 5 carrots, chopped into large chunks
  • 1 pound of red potatoes, chopped into large chunks
  • 1 tablespoon of butter


Add the brisket, brown sugar, and beef broth to the slow cooker. The broth should completely cover the brisket. Add the corned beef spice packet or pickling spice. Add the onion and garlic. Cook the brisket on high for four to six hours or until the meat is tender. When finished, set aside two cups of broth from the slow cooker.

Slice the cabbage into large wedges. In a large skillet, heat the olive oil. Add the cabbage wedges and cook until browned, about five minutes on each side. Then, add the carrots, potatoes, and two cups of broth from the slow cooker. Allow the vegetable to simmer for fifteen to twenty minutes, or until tender.

If the cabbage gets too soft while the vegetables are simmering, you can remove the wedges, so that the carrots and potatoes can continue to cook. When the vegetables are tender, remove them from the skillet. Whisk butter and cooking liquid together in the skillet.

Slice the corned beef against the grain and serve with the vegetables. Top the beef and vegetable with the sauce from the skillet. Dig in!

About the Author

Head Chef, Mirza Miljkovic, brightens the treatment experience at Wasatch Crest with his worldly cuisine and gregarious nature. Mirza learned to cook over twenty years ago in Bosnia and Herzegovina, where he is originally from. He’s spent the last twenty years in Utah, where he spends his free time fishing, hiking, and hunting. Mirza keeps a rotating menu at Wasatch Crest, so clients rarely eat the same dish twice. His signature paella is renowned among Wasatch Crest staff, clients, and alumni. Mirza enjoys being surrounded by the mountain landscape and working with the caring and friendly team at Wasatch Crest.

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