Crock Pot Corned Beef is cuter than you might think. Combine this with potatoes, carrots and of course cabbage and it’s a complete casserole meal.
Corned beef was formerly “seasoned with grains of salt” or preserved in granulated salt since no refrigeration was available. Today the beef is processed in brine and spices are added to achieve that incomparable spicy taste.
Ingredients
4 medium red potatoes, unpeeled, cut into 1-inch (2.5 cm) pieces
4 medium carrots cut into 1-inch (2.5 cm) pieces
1 medium onion, cut into 6 wedges
1 corned beef brisket with sachet of seasonings (2 lbs to 2 1/2 lbs / 1 to 1.25 kg)
1 cup vegetable broth
Water
8 thin wedges of cabbage
1/4 t. (50 mL) applesauce
2 tbsp. (30 mL) Dijon mustard
How to cook corned beef and cabbage in crock pot
Spray 5 to 6 quart (5 to 6 L) crock pot with cooking spray. Place the potatoes, carrots and onion in the crock pot. Garnish with the salted beef; sprinkle the contents of the sachet with seasonings. Add the vegetable broth and pour in enough water to cover the corned beef.
Cover and cook over low heat for 10 to 12 hours.
Remove corned beef from crock pot; place on a serving platter, then cover to keep warm. Add the cabbage wedges to the vegetables and broth in the crock pot. Set the cooking temperature to high power. Cover; cook 30 to 35 minutes longer or until cabbage is crisp.
Meanwhile, in a small bowl, combine the ingredients for the sauce.
To serve, cut the corned beef into thin slices against the grain. Using a slotted spoon, remove the vegetables from the crock pot. If desired, skim the fat from the juice in the crock pot. Serve the vegetables with the juice and the corned beef with the sauce.
Notes
If your corned beef doesn’t have its own seasoning packet, add 1/2 tsp. black pepper, 6 cloves and 1 bay leaf in a cheese cloth and tie with a string. Add the package to the crock pot.
Crockpot Corned Beef and Cabbage Recipe
Equipment
- Crockpot
Ingredients
- 4 medium red potatoes, unpeeled, cut into 1-inch (2.5 cm) pieces
- 4 medium carrots cut into 1-inch (2.5 cm) pieces
- 1 medium onion, cut into 6 wedges
- 1 corned beef brisket with sachet of seasonings (2 lbs to 2 1/2lbs / 1 to 1.25 kg)
- 1 cup vegetable broth
- Water
- 8 thin wedges of cabbage
- 1/4 t. (50 mL) applesauce
- 2 tbsp. (30 mL) Dijon mustard
Instructions
- Spray 5 to 6 quart (5 to 6 L) crock pot with cooking spray. Placethe potatoes, carrots and onion in the crock pot. Garnish with the salted beef;sprinkle the contents of the sachet with seasonings. Add the vegetable brothand pour in enough water to cover the corned beef.
- Cover and cook over low heat for 10 to 12 hours.
- Remove corned beef from crock pot; place on a serving platter,then cover to keep warm. Add the cabbage wedges to the vegetables and broth inthe crock pot. Set the cooking temperature to high power. Cover; cook 30 to 35minutes longer or until cabbage is crisp.
- Meanwhile, in a small bowl, combine the ingredients for the sauce.
- To serve, cut the corned beef into thin slices against the grain.Using a slotted spoon, remove the vegetables from the crock pot. If desired,skim the fat from the juice in the crock pot. Serve the vegetables with thejuice and the corned beef with the sauce.
