Corned Beef & Cabbage
I make Corned Beef & Cabbage in the crockpot every St. Patrick’s Day, but I love it so much I could probably eat it much more often. It’s a simple recipe with only a few ingredients, and the crockpot makes it even easier.
Tradition dictates that Corned Beef be served with Cabbage and Potatoes, and if you do not include white potatoes in your diet you could certainly leave them out. However, I left them in because they actually serve a purpose. Corned Beef brisket is very salty, so throwing the potatoes into the cooking liquid towards the end helps to absorb the excess salt. This is also a great way to fix any sauce or soup that has been over-salted. But, if you prefer the salty flavor of the corned beef, you could leave them out.
1 Corned Beef Brisket, mine was 4 pounds (remember, they shrink significantly when cooked)
Black Peppercorns, Cloves, Bay Leaves
1 lb small Red Potatoes (optional)
1 medium head of Cabbage
3 cups Beef Stock or Broth
1. The night before cooking, place the brisket into the crock pot insert and add enough cold water to cover. Soak in the refrigerator overnight.
2. Remove the brisket from the water and dry off with paper towels. Discard the soaking water.
3. In a large pan, heat olive oil on medium-high heat. Sear the brisket on both sides.
4. Place the seared brisket back into the crockpot insert. Add spices. Add enough Beef Stock to cover about 3/4 of the brisket.
5. Set the crockpot on Low heat for 8 hours.
6. When 2 hours are left on the timer, add washed red potatoes. Wash and remove the outer leaved of the cabbage. Remove the core and cut into wedges. Add cabbage to the crockpot.
7. Turn heat up to High and finish cooking the last 2 hours. The meat should be fork-tender.