Corned Beef and Cabbage

Corned Beef and Cabbage
Servings
4
Servings
4
Print Recipe
Corned Beef and Cabbage
Servings
4
Servings
4
Print Recipe
Ingredients
Instructions
  1. There are two common cuts of corned beef, flat and point. Point tends to be a little more expensive. People have opinions on which is "best." I made one of each here as an experiment, and they were both just fine. The flat might be a tiny bit less tender, but if you cook them long enough, they're both great.
  2. Rinse meat and soak in cold water for at least ½ hour, but longer is ok. (You can do this overnight if convenient.) Set aside package of seasonings if provided.
  3. Drain off soaking water, put meat into crock-pot and add cold water to cover.
  4. Add the seasonings from packet provided.
  5. Cook for a long time on low. I've cooked it for up to 21 hours. Minimum is probably 6-8 hours.
  6. Add the carrots and turnips for last two hours. I tucked them under the meat to make sure they were submerged.
  7. Boil potatoes and cabbage separately: they won't have room in the crockpot, and they tend to break up too much. You can take some of the cooking water from the crockpot and add it to the potato cooking water for flavor.
  8. My turnips and carrots were still a little crunchy after two hours, so I put them in a great big pot. Then I drained the potatoes and cabbage and put them on top. Then I threw all the cooking liquid from the meat on top. I boiled it all for an extra 15-20 minutes to make sure they were done. (If your potatoes and cabbage are done already, you can leave them out for this part so you don't kill them.)
  9. While the vegetables were finishing, I cleaned all the surface fat off the meat. Then I threw the meat back on top of the vegetable to keep it hot.
  10. To serve, cut the meat across the grain and portion into bowls with the vegetables and a little liquid. Don't forget the mustard!
Recipe Notes

Mom made this on Saint Patrick's Day every year in the pressure cooker. I use a crock-pot because that's what I have and it seems like less drama. On Saint Patrick's Day 2009, I started it at 9:00 PM the night before and served it at 6:00 PM the next day, and it was delish. Don't forget to serve mustard on the side!

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