Crock Pot Corned Beef And Cabbage With Mustard Sauce Recipes

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• Remove the corned beef from the package.
• Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
• Cover and cook on LOW for 6 hours.
• Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
• Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
• Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
• Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• For serving: grainy mustard and horseradish sauce, recipe below
• Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
• Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
• Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
• Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

SLOW-COOKER CORNED BEEF AND CABBAGE

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.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
• Cover; cook on Low heat setting 10 to 12 hours.
• Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
• Meanwhile, in small bowl, mix sauce ingredients.
• To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

CROCK POT CORNED BEEF AND CABBAGE WITH MUSTARD SAUCE

Steps:

• Put veggies in crock pot. Puncture seasoning packet and place on top.
• Put corned beef in, fat side up and add 1.5-2 cups water.
• Cook 8-10 hours on low.
• Add cabbage, pressing into liquid, and cook an additional 2-3 hours on high.
• For the sauce:.
• Combine in small saucepan, bring to simmer, season with salt & pepper, and serve.

CROCK POT CORNED BEEF & CABBAGE

Steps:

• Place the potatoes, carrots, and onions in the bottom of the crock pot.
• Top with the brisket and sprinkle meat with the seasoning packet.
• Pour beer over meat, and if necessary, add water until meat is just barely covered.
• Cook on low 10-12 hours.
• Remove meat from crock pot; set aside and keep warm.
• Place cabbage in crock pot; cook on high for 30-35 minutes or until cabbage is cooked to your liking.
• Mix together applesauce and mustard, and use as a sauce for the meat, if desired (prepared horseradish goes well also).
• Slice meat thinly across the grain and serve hot with cooked vegetables.