Easy Crock Pot Corned Beef & Vegetables
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
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
Stone ground mustard, Dijon mustard and creamed horseradish
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 seedsRinse 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.On 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. Place on lid and cook on high for 4 hours. SIMPLE!
Turn down heat low for approximately 4 more hours or until the meat is tender and shreds easily.When 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.Carefully strain the hot cooking liquid through a strainer into a large pot, discard the seasoning and cooked vegetables.To the strained liquid in the large pot, add in the cut potatoes and mini carrots.
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.To 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!Take 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 recipe
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
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