Crock Pot Corned Beef and Cabbage

Being St. Patrick’s Day (which also happens to be my fabulous husband’s birthday) weekend, how could I not blog about corned beef and cabbage? Corned beef can be very tough, so I prefer to do mine in the crock pot and let it simmer low and slow all day long.

Be warned….this is A LOT OF FOOD! However, leftovers are not only wanted, but necessary for other weeknight dinners. Feel free to divide the recipe in half if you disagree. Recipes will follow for these corned beef goodies I crave whenever thinking about corned beef. Think homemade corned beef hash, and reuben sandwiches to start.  There could be a soup in here too. Still working on ideas for that one, please leave me a comment if you have a soup recipe that works with these leftovers.

So, to start, bright and early in the morning (talking six o’clock here), rough chop one large head of cabbage, ten medium red potatoes, and twelve medium to large carrots. These get divided and line the bottom of two crock pots. I don’t know about you, but I do not have a crock pot large enough to contain this recipe.

Next, the corned beef briskets get rinsed well. If you like to brine, feel free to do so the night before, but I never found it necessary. Place on top of the veggies fat side up, one in each crock pot. The fat side goes up so that as it melts, it keeps the meat nice and tender.

Pour six cups of vegetable broth (you could use chicken or beef if that’s what you have on hand but I prefer the flavor of the vegetable) over top of everything. The vegetables should just be covered. You don’t need to worry about covering the meat. Two or three times during the cooking process I spoon some of the juices over top of it, plus the fat will be melting down over it.

The only spice I find necessary is a very generous shake or two of pickling spice, yes, pickling spice. When you think you’ve used enough, give it just a little more. Of course, change this to suit your family’s pallets. Salt, pepper, whatever you prefer.

The crock pot gets set to eight hours on low. As a rule, you don’t want to remove the lid once you start cooking in a crock pot, but rules are made to be broken right?  Once or twice through out the day I like to spoon some of the juice over the brisket to keep it nice and tender. All that is left to wait, and you have a fabulous meal with leftovers for future fabulous meals. It is well worth the wait, the corned beef will fall apart in your mouth!!


About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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