Corned Beef and Cabbage For Crock Pot
Corned beef is what? I get this question a lot.
I have to confess, I never knew what it was either. If you're curious about the rich history, unique preparation, and surprising versatility of corned beef, then my blog post titled "Corned Beef is What?" is a must-read.
Three ways to buy corned beef
Visit this post for the answers!
Cooking Cabbage and Corned Beef: recipe below
Crock Pot for Corned Beef & Cabbage: Pair your crock pot and corned beef for an insanely delicious and easy meal. If you're short on time or prefer a hands-off approach to cooking, why not break out your trusty crock pot? Simply place your corned beef brisket in the crock pot, along with some chopped onions, carrots, and potatoes for extra flavor. Then, pour in enough water or broth to cover the meat and set the crock pot to low. Let it cook away for several hours until the beef is melt-in-your-mouth tender and infused with all those delicious flavors. Serve it with some mustard and crusty bread for a meal that will impress. Here is the only recipe you will need: Scroll down for printable Corned Beef recipe slow cooker
Braise/oven method: Remove the brisket from the package, rinse if you like, and pat dry. Place it in a baking dish with a small amount of water or dark beer, like Guinness. Brush the top with some Dijon or grainy-style mustard if you like. Sprinkle the top with the spice packet if one is provided. Cover with foil and bake at 350 degrees, about 2½ to 3 hours or until super tender. Remove foil and bake 10 minutes more. Click here for a full oven recipe.
Stovetop: Rinse the brisket, place in a stockpot (or any large pot) and add water to cover. You can also add some beer just for fun and added flavor. Bring to a boil, reduce heat, cover and simmer for about 2½ to 3 hours or until meat is fork-tender. Click here for a stovetop recipe.
Corned Beef Instant Pot: To make corned beef in an Instant Pot, start by placing the corned beef brisket in the pot, along with its spice packet. Add about 4 cups of water, or enough to cover the meat. You can also add a chopped onion, a few garlic cloves, and a couple of bay leaves for extra flavor. Seal the lid and set the Instant Pot to high pressure for 90 minutes. Once the cooking time is up, allow the pressure to release naturally for about 15 minutes before opening the valve to release any remaining pressure. Remove the corned beef and let it rest for a few minutes before slicing. Enjoy your tender, flavorful corned beef!
My Go-To
My go-to dish for St Patrick’s Day party is my Corned Beef Sliders. Like mini Reuben but even better! The homemade dressing is just fantastic and easy! Oh, but not to be outdone by my addictive Reuben dip!
Leftovers
And here is a link to a few great recipes for your leftover corned beef!
Using a Crock Pot for Corned Beef & Cabbage (stove to and oven instructions incluced)
Ingredients
Instructions
- Place corned beef in the slow cooker
- Add water
- Cook on HIGH for 4-5 hours or LOW for 8 hours total. (Add the carrots, potatoes, and cabbage during the last 1 1/2 hours. You may have to rearrange things in the pot to fit the cabbage.
- When beef is tender, and veggies are cooked through, remove the meat onto a cutting board and slice it into strips or pull it into chunks. Slice across the grain if slicing the beef. I usually pull into chunks.
- Plate the meat with potatoes, carrots, and cabbage.
- Serve with horseradish cream sauce or stone ground mustard if desired.
Notes
- Oven Method: Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
- Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat.
- Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
- 4 tablespoons unsalted butter, melted
- 2 tablespoons prepared horseradish
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
- Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
- After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cooking time is up.)
- Serve with horseradish cream sauce if desired.
- Use leftover for Reuben sliders.
Nutrition varies based on ingredients added
Hot Warm Irish Reuben Dip! A perfect St. Patrick's Day party recipe that is a synch to put together and only takes 20 minutes It’s also a great way to use up leftover corned beef or buy deli corned beef. Either way is a delicious quick St. Patrick’s Day Recipe. More recipes by Lauren Lane