A nice dinner plate with slices of tender corned beef, al dente cooked cabbage, small red potatoes, Brussel sprouts and mini carrots.

Easy Corned Beef and Cabbage

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A nice dinner plate with slices of tender corned beef, al dente cooked cabbage, small red potatoes, Brussel sprouts and mini carrots.

Best Traditional Easy Crock Pot Corned Beef and Cabbage

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

Ingredients:Easy 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 seedsCorned Beef and Vegetables 2Rinse the corned beef off  in cold water.Corned Beef and Vegetables 3

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. Corned Beef and Vegetables 4Place on lid and cook on high for 4 hours. 

THEN Corned Beef and Vegetables 5

Turn down heat to 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 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 seasonings 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.

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.Corned Beef and Vegetables 10To 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!Corned Beef and Vegetables 11Take 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 along with Irish Soda Bread.  Click HERE for that AMAZING recipeEasy Corned Beef and Cabbage

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.

Sun Dried Tomatoes

Roasted Tomatoes aka Homemade Sun-Dried Tomatoes

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Sun Dried Tomatoes

Homemade Oven Roasted Tomatoes or Sun Dried Tomatoes

 I found a recipe for these wonderful oven roasted tomatoes and changed it up to what my family calls perfection.  These are so are incredibly easy and cook with little attention. Use the julienne slices in place of bottled or packaged sun dried tomatoes.  No heavy oils, excess salt or the high cost when purchasing and the taste is nothing less than amazingly fresh.  Another option is to puree the tomatoes after baking to use as a tomato pesto, in sauces, soups, spaghetti, as a spread; the uses are endless.  The roasting of ripe tomatoes, paired with these delicious seasonings create a robust and deep flavor you will enjoy.

Oven Roasted Tomatoes aka Sun Dried Tomatoes & Tomato Pesto


Approx. 2 lbs. tomatoes (romas are best, but if using another variety, take out seeds), leave on skins. This is about 15-16 medium sized romas.

4 Tbl. Olive oil, divided

2 tsp. Montreal Steak Seasoning

2 Tbl. minced garlic

1 tsp. rice wine vinegar

2 tsp. balsamic vinegar

½ tsp. salt

1 ½ tsp. sugar Sun Dried Tomatoes 1


Preheat oven to 325 degrees.

Cut the tomatoes into thin-medium wedges, or quarters if small.Using a large jelly roll pan (use a shallow pan with sides), spray well with spray release, then cover well with foil.   

TIP:  You may want to use a disposable jelly roll type pan, following the same instructions, but then you can dispose of it when you are done.  If using a regular pan, if needed, soak with 1 cup white vinegar and enough water to cover area. *Place prepared, as directed above, disposable pan on top of a regular one for more even cooking.

Place sliced tomatoes in a large bowl and add 2 Tbl. of the olive oil, then all other ingredients. Toss gently, but evenly coat the tomatoes with the seasoning ingredients.
Sun Dried Tomatoes 2Lay single layer on foil, using care to place skin side down for even and desired cooking.   

Drizzle remaining 2 Tbl. oil over tomatoes. Tilt pan a bit to distribute oil, juice from tomatoes and seasonings.Sun Dried Tomatoes 3Place the pan in oven and cook for 2 – 2 1/2 hours, depending on the size of tomatoes.

When the juices have dried up and the tomatoes turn dark around the edges. If the outer sides are cooking faster, take those out and continue cooking until all the tomatoes are mostly dried up (some moisture must still remain for optimum flavor), and blackened on the edges, but still soft, and not burned, take out of the oven.Sun Dried Tomatoes 4

Cool and place tomatoes or puree in a freezer bag, then double bag for protection of flavor.

For Tomato Pesto:  Place roasted tomatoes in food processor and puree; I freeze in ¼ cup increments.Sun Dried Tomatoes 5For julienne slices: I like to freeze in 1/2 cup increments.

Sun Dried Tomatoes 6

Click HERE for delicious easy appetizer recipe using these wonderful tomatoes and puree.

Suggestions for uses: substitute for tomato paste or as addition in spaghetti sauce, pizza sauce, sandwiches, soups – any recipe using tomatoes!

Adapted from: OurBestBite  Carrie’s recipe,

Copyright Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.