Corned Beef and Cabbage For Crock Pot
Corned beef is what? I get this question a lot.
I have to confess, I never knew what it was either.
Basically, Corned Beef is made by salt-curing beef in a brine of spices and seasonings. It’s usually made with beef brisket, a tough cut of meat that's made tender by the long, curing process. The brine used to cook the brisket down into corned beef is kinda like pickling liquid. In fact, some people refer to corned beef as pickled beef.
Once cured, brined, and cooked, corned beef is super tender and easily sliceable. (Just be sure you cut it against the grain, like this). This is what makes it great in sandwiches (a more Jewish preparation) and cut up in long slices next to cabbage a lot of the time (an Irish tradition).
The term “corned” refers to the coarse, granular salts used to cure the beef. At one time, they used large rock salt that was about the size of a kernel of corn. So there you have it, when someone asks, “Corned beef is what?” you are now armed with all the details;)
Three ways to cook corned beef
There are several ways to cook corned beef. You can use a crock pot for corned beef, the stove, or a cooktop. I prefer a crock pot for corned beef, but every option is delicious. See more on this below: But first, how to buy corned beef.
Three ways to buy corned beef
Visit this post for the answers!
Cooking Cabbage and Corned Beef: recipe below
Crock Pot for Corned Beef & Cabbage: If you're short on time or prefer a hands-off approach to cooking, why not break out your trusty crock pot? Simply place your corned beef brisket in the crock pot, along with some chopped onions, carrots, and potatoes for extra flavor. Then, pour in enough water or broth to cover the meat and set the crock pot to low. Let it cook away for several hours until the beef is melt-in-your-mouth tender and infused with all those delicious flavors. Serve it with some mustard and crusty bread for a meal that will impress. Here is the only recipe you will need: Recipe below:
Braise/oven method: Remove the brisket from the package, rinse if you like, and pat dry. Place it in a baking dish with a small amount of water or dar beer, like Guinness. Brush the top with some Dijon or grainy-style mustard if you like. Sprinkle the top with the spice packet if one is provided. Cover with foil and bake at 350 degrees, about 2½ to 3 hours or until super tender. Remove foil and bake 10 minutes more.
Stovetop: Rinse the brisket, place in a stockpot (or any large pot) and add water to cover. You can also add some beer just for fun and added flavor. Bring to a boil, reduce heat, cover and simmer for about 2½ to 3 hours or until meat is fork-tender.
My Go-To
For St Patrick’s Day, my go-to dish is my Corned Beef Sliders. Like mini Reuben but even better! The homemade dressing is just fantastic and easy!
Leftovers
And here is a link to a few great recipes for your leftover corned beef!
Using a Crock Pot for Corned Beef & Cabbage (stove to and oven instructions incluced)
Ingredients
Instructions
- Place corned beef in the slow cooker
- Add water
- Cook on HIGH for 4-5 hours or LOW for 8 hours total. (Add the carrots, potatoes, and cabbage during the last 1 1/2 hours. You may have to rearrange things in the pot to fit the cabbage.
- When beef is tender, and veggies are cooked through, remove the meat onto a cutting board and slice it into strips or pull it into chunks. Slice across the grain if slicing the beef. I usually pull into chunks.
- Plate the meat with potatoes, carrots, and cabbage.
- Serve with horseradish cream sauce or stone ground mustard if desired.
Notes
- Oven Method: Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
- Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat.
- Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
- 4 tablespoons unsalted butter, melted
- 2 tablespoons prepared horseradish
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
- Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
- After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cooking time is up.)
- Serve with horseradish cream sauce if desired.
- Use leftover for Reuben sliders.
Nutrition varies based on ingredients added
