Easy Corned Beef and Cabbage
Are you looking for THE best and easy Corned Beef and Cabbage recipe?
But worried the meat will turn out dry or the seasonings not right?
Hands down, this really is the easiest and tastiest Corned Beef and Cabbage recipe I’ve found and so I use it year after year; I think you’ll really like it too.
You get the traditional Irish Dinner made in your crock pot, or slow cooker, and it’s really the best method for a no-fuss, no-fail, tender, fall apart tender moist meat that is seasoned perfectly.
Then if you have any leftover meat, I have a fabulous Reuben recipe you’ll really enjoy HERE.
TIP: When you find a great deal on good cuts (flats with little fat are your best value for the money), buy an extra. 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 crock pot or slow cooker using my recipe slowly in moist heat, which produces a savory, slightly salty extraordinary tender piece of meat.
Best Crock Pot Corned Beef and Cabbage
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 add:
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.
Place it 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.
Turn down heat to low for approximately 4 more hours or until the meat is tender and shreds easily.When the meat is done, remove 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 seasonings 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.
Meaning they still have a slight crunch to the bite.
Add in the Brussel Sprouts to the hot liquid 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, now 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 layers 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.
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, 2020
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