Search Results for: crock pot corned beef

Easy Crock Pot Corned Beef & Vegetables

Easy Crock Pot Corned Beef
Traditional Corned Beef in the Crock Pot for any time of the year!

No need to only have this Traditional Irish Dinner only once a year when it is SO good!

I’ll  show you how simple it is to make, and you’ll be making my BEST Corned Beef recipe in your crock pot all year long. It’s really the best for a tender, fall apart meat that is seasoned perfectly.

The broth is flavored from the meat just right to cook the cabbage and other vegetables in….aaahhh it’s comfort on a plate!  This traditional method is really yummy and I’ll help you make it scrumptious and delicious – no luck needed!  Or looking for a killer Reuben to use your crock pot corned beef in, check mine out HERE.

When you find a great deal on good cuts (flats with little fat are your best value for the money), buy an extra or two, wrap them well and freeze for later. 

Here’s a little tidbit of information.  Corned beef is prepared by using the brisket, which is cured in a brine solution with seasonings.  So it’s a very special type of meat and really cooks nicely in the crockpot using my recipe for a FABULOUS meal which you cook it slowly in moist heat to produce a savory, slightly salty extraordinary tender piece of meat.

NO not need to wait for St. Patrick’s Day, you will want to eat it all year long – so give this a try today!




Easy Homemade Crock pot Corned Beef and Vegetables

Ingredients:Corned Beef and Vegetables 1

5-6 lbs. corned brisket of beef – get a ‘flat cut’, with as little fat as possible

2 medium to large onions, peeled and sliced thick

4 ribs celery, chopped

2 tsp. whole peppercorns

3 tsp. whole cloves

4 whole garlic cloves OR 2 Tbl. minced garlic

8 bay leaves

2 tsp. mustard seeds

5-6 medium red skinned, or thin white skinned potatoes

1 – 1 ½ lbs. baby carrots

1-2 pkgs. frozen Brussels sprouts

1 small white cabbage, cut into quarters (red cabbage “bleeds” and loses its color)

3-4 Tbl. fresh parsley, chopped

 

Optional:  

Stone ground mustard, Dijon mustard and creamed horseradish




Directions:

In the bottom of the crock pot lay:

1 sliced onion, 2 chopped celery ribs, 1 ½ tsp. peppercorns, 1 ½ tsp. whole cloves, half of the garlic cloves or 1 Tbl. minced garlic, 4 bay leaves and 1 tsp. mustard seedsCorned Beef and Vegetables 2Rinse the corned beef off  in cold water and lay on the layer in the crock pot with the fat layer on the topside if there is a side with more of a layer of fat.Corned Beef and Vegetables 3On top of the corned beef layer the rest of the onion, celery, peppercorns, whole cloves, garlic, bay leaves and mustard seed.

Then pour in enough water to cover the corned beef. Corned Beef and Vegetables 4Place on lid and cook on high for 4 hours.  SIMPLE!Corned Beef and Vegetables 5




Turn down heat low for approximately 4 more hours or until the meat is tender and shreds easily.Corned Beef and Vegetables 6When the meat is done, remove from the hot meat to an oven proof dish/platter, cover with tin foil and place in a warm oven.Corned Beef and Vegetables 7Carefully strain the hot cooking liquid through a strainer into a large pot, discard the seasoning and cooked vegetables.Corned Beef and Vegetables 8To the strained liquid in the large pot, add in the cut potatoes and mini carrots.Corned Beef and Vegetables 9




Cover and simmer over a medium heat until al dente tender.

Then add in the brussel sprouts and cook for 2 minutes.

Meanwhile, cut the cabbage, taking out the center core and chop into pieces or leave in chunks; as you desire.Corned Beef and Vegetables 10To the boiling al dente cooked vegetables, add in the cabbage and parsley.

Cook just until the cabbage is tender but not mushy.

The key is to not over cook the vegetables!Corned Beef and Vegetables 11Take the meat from the tin foil.  Scrap off any layer of fat.

Slice the corned beef on a cutting board.

Using a slotted spoon, take out the cooked vegetables and place in a serving bowl; pour some of the hot cooking liquid on top.

Serve with mustard and horseradish on the side along with Irish Soda Bread.  Click HERE for recipeCorned Beef & Vegetables 2

Serve with traditional Irish Soda Bread with Raisins, click HERE

If you have any extra corned beef, this Reuben Sandwich is fabulous with my easy homemade slaw and dressing.  The recipes are HERE

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.



Irish Soda Bread

Irish Soda Bread
Irish Soda Bread

This tender, flavorful, wonderful bread is so quick to make up and does not use yeast; the secret is in the buttermilk.

Irish Soda Bread is traditionally served with Corned Beef, however, it’s so easy you can serve this anytime and it makes excellent toast.




Irish Soda Bread

Ingredients:

3 cups flour

1/4 cup granulated sugar

1 Tbl. baking powder

1/2 tsp baking soda

1/2 tsp salt

1 ½ cups raisins

1 ½ cups buttermilk (must be buttermilk)




Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, combine all of the dry ingredients.Irish Soda Bread 1Add in the raisins slowly while mixing to allow the raisins to be coated with the flour mixture.Irish Soda Bread 2Add in the buttermilk  Irish Soda Bread 3Mix just until incorporated and a soft dough forms.Irish Soda Bread 4




Turn out onto a floured surfaceIrish Soda Bread 5Knead just until it forms a smooth ballIrish Soda Bread 6

Irish Soda Bread 7Flatten ball so that the sides and middle are about the same thickness to ensure even baking.

Place on a cookie sheet pan that has been coated with spray release.  Slash the top a few times with a sharp knife.Irish Soda Bread 8




Bake 35-45 minutes; until browned and cooked through. *If it becomes too browned while cooking, tent with foil, and finish cooking till the center is done.Irish Soda Bread 9When you can thump the bottom and it sounds hollow it is cooked through – as long as the bread was formed to an even thicknessIrish Soda Bread 10Let bread set for 10 minutes before slicing.

Serve with traditional my scrumptious easy crock pot Corned Beef, Cabbage and Vegetables.  Click HERECorned Beef & Vegetables 1

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.





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About My Tagline

Do you feel you want to change and be a better person, but not sure how?

Do you want to learn what's meaningful and lasting, but not sure where to go?

That is what A Mother's Shadow is ABOUT

We are learning constantly. One of the most blessed parts of being a human, is that we have agency and choice to LEARN and improve in every aspect of our life. The fact that we are able to take on a challenge, LEARN how to conquer it, and then PRACTICE until we BECOME a better person, gives us astonishing potential! 

The greatest lie ever told is that we cannot change and become a better person.

We can LEARN new traits and skills if we are willing to put in the effort.  It may be more difficult than we imagined; but we can improve our situation and circumstances if we are willing to fail..get up and try again. Success only comes through growth. With PRACTICE, we can overcome the obstacles to claim the sweet victory of achievement and BECOME better.  Now we have more to offer others in service, help and benefit!

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St. Patrick’s Dinner

St. Patty's 2
St Patrick’s Day Dinner

This is the LUCKY charm ideal for any Leprechaun or any who appreciates Irish food!

Corned Beef and Cabbage with Vegetables is so delectable and flavorful; made easy in the crock pot.

Irish Soda Bread with Raisins is amazing and delish; especially with butter slathered all over it.

Key Lime Poke Cake is scrumptious with the tang from the zest of lime combined with the sweetness of ooey goodness.

 

Click HERE Corned Beef and Cabbage with Vegetables

Click HERE Irish Soda Bread with Raisins

Click HERE Key Lime Poke Cake