SLOW COOKER CORNED BEEF, CABBAGE, AND POTATOES
This is a typical St. Patrick's Day meal which is simple, with few ingredients and cooked in a slow cooker so it is super easy, yet delicious! Serve in a large soup mug or bowl with Irish soda bread, rye bread, or rolls on the side.
Provided by Robin D
Categories Holidays and Events Recipes St. Patrick's Day
Time 8h5m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
- Cover and cook on Low until tender, 8 to 12 hours. Serve.
Nutrition Facts : Calories 269 calories, Carbohydrate 32.8 g, Cholesterol 48.7 mg, Fat 9.8 g, Fiber 4.8 g, Protein 13.3 g, SaturatedFat 3.2 g, Sodium 584.8 mg, Sugar 4 g
CORNED BEEF, CABBAGE, AND POTATOES FOR THE (LAZY CHEF) CROCK POT
This is a combination of a few different recipes I've either found online or in cookbooks. I like using the crock pot (ease of use, easy to clean) and found all the corned beef and cabbage recipes for the crock pot lacked either flavor or texture or were too bland to be counted for much more than a side dish to something with flavor (like Shepherd's Pie). I'm not fond of the garden-variety corned beef brisket you find in supermarkets, but believe anything can be made to taste good, and so this recipe was developed to do just that. I'd hold back on adding anything other than the addition of an onion. I've tried this recipe with carrots, celery and onions and found the flavors did not mesh well save for a lone onion (the sweeter the better). NOTE: If you are using a ceramic insert crock pot or a crock with any hot/cold sensitive material, fill the crock pot 3/4 full with warm water and heat the crock pot on high for at least 45 minutes prior to adding in the brisket and liquid. Dump the water when ready to transfer the corned beef to the crock.
Provided by frithia
Categories One Dish Meal
Time 12h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the corned beef under cold water, rubbing the meat gently to remove any thick juices.
- Place the corned beef in a large pot (at least 5.5 quarts, preferably 6-7) add the water, bay leaves, black peppercorns, allspice berries, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface (usually white foam). NOTE: you may need to replace some of the peppercorns, allspice berries, or cloves as they are sometimes discarded with the scum).
- Boil for about 15-20 minutes until water changes to a caramel color.
- Place corned beef in the crock pot, fat-side up, and gently pour the liquid from the pot into the crock pot. Be sure all the contents are transferred to the crock-pot. Cook on high heat for 9 hours.
- Using a spatula and tongs, place the corned beef back into the large pot (try to balance the corned beef on the spatula as it will tend to want to come apart at this point) Transfer the remaining contents of the crock-pot back into the large pot, cover, and bring to a gentle boil. Keep pot covered and simmer for 2 1/2 hours.
- Remove corned beef using the same method above, place on cutting board and cover tightly in aluminum foil to keep warm.
- Using a spoon, remove as many of the peppercorns, allspice berries, and cloves as possible. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower heat and simmer until vegetables are tender (20-25 minutes).
- Using a slotted spoon, transfer the cabbage to a large platter. Gently trim the fat from the corned beef brisket. Slice the corned beef, across the grain, into thin slices (1/4 - 1/2 inch). Place the slices over the cabbage and add the potatoes to either side. Season the corned beef with pepper. Serve immediately.
CORNED BEEF & CABBAGE & POTATOES
This was an excellent excellent 1st attempt at traditional Irish dinner fare. This turned out amazing & the flavor was full and delicious! It does have a lot of ingredients but don't be dismayed - it is a rather simple preparation (1 pot) & it is anything but bland - YUMMY! This dinner does have a long cooking time but the effort is well worth the reward! Don't wait for the holiday to enjoy it.
Provided by SVELTE
Categories Roast Beef
Time 3h30m
Yield 1 brisket & Cabbage & Potatoes, 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Trim brisket of excess gristle if needed. Do not remove the back-strap of fat as this will season in the cooking. In a 20 quart (or large enough to hold all the ingredients) pot place the brisket pretty side up. Add the spice packet that may have come with the brisket and also - beef broth, bay leaves, peppercorns, coriander seeds, whole allspice, dill seeds, mustard seeds, malt vinegar, whole cloves, packed brown sugar, apple juice, Guinness beer, sea salt & coarsely chopped garlic cloves. Now pour over just enough water to barely cover the brisket. Bring pot to a boil, cover and turn down temperature to simmer on medium for 2 hours. Meanwhile (you have 2 hours, take your time) wash/rinse and remove eyes from potatoes, quarter them, rinse again and set aside in bath of cool water. Also chop the sweet onion into large wedges too and set aside.
- After 2 hours of simmering, drain and add the potatoes to the brisket pot. Also add 1/2 the onion and 5 baby carrots to the pot. Add more water if needed to cover everything; this may not be needed. Bring pot back to a boil, cover and turn down to simmer for another 30 minutes. Meanwhile, take the cabbage and peel off the outer leaves, rinse the heads and slice into large quarters. * Cut cabbage down the spine so the wedges stay together. Now add the cleaned cabbage, the remaining onion and the remaining 10 baby carrots to the pot. Cover and simmer again for another 30 minutes at least, stir once or twice. It is really hard to overcook cabbage so rather, just do not undercook it. After 30 minutes check to see if the cabbage is tender, if its not simmer for another 5-10 minutes. If cabbage is tender turn off the burner and let the pot cool a moment on the stove.
- Remove the brisket from the pot, cut lengthwise and place on serving dish with the cabbage. Meanwhile in a large serving bowl, chop the stick of butter into smaller pats. Chop the parsley from its stems and add to the bowl with the butter. Strain out the hot potatoes/carrots/onions from the broth and put right into the bowl, stir until potato mixture is coated in parsley and butter is completely melted. You can toss out the broth or retain the last 1/4 (with the spices) for an au jus sauce.
- Serve all with a dash of sea salt, mustard and horseradish if desired.
SLOW-COOKER CORNED BEEF AND CABBAGE
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Provided by LUSYRSGIRL
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g
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