Corned Beef and Cabbage

Corned Beef and Cabbage Recipe
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Recipe Rating:
 6 Ratings
Categories: Beef, Quick & Easy
Collections: St. Patrick's Day
Serves: 4 to 6
Prep Time:
Cook Time:

Ingredients

2 1/2 to 4 lb corned beef brisket and seasoning packet
1 or 2 small cabbage heads quartered
4 to 6 large potatoes halved and quartered
2 can(s) beer or chicken broth
water to almost cover brisket
horseradish to accompany
parsley for potatoes optional
Pinched by el110288, and 368 more.
x7
Well Seasoned
Port Byron, IL (pop. 1,647)
SidEFied
Member Since Jan 2010
 
 
 
 
 
 
 
 
 
Gary's Notes:

Traditional St. Patrick's Day Fare. March 17th.

The day would not be complete with out Corned Beef and Cabbage and Boiled Potatoes. I used the Crock Pot method -- Simple.

So easy to prepare, and the leftover Corned Beef on Rye Sandwiches with a little Horseradish is a Real Treat.

 

Directions

1
I prepare this a day or two ahead of time, so it can be put together quickly at serving time.
2
Place Brisket and Seasoning Packet in Crock Pot. Cut Brisket in half and stack if using larger Brisket.
3
With Crock Pot on high, add the two cans of Beer or Broth. I used beer. Quarter the Cabbage heads and add to pot. (Leave the Cabbage core in so quarters stay intact.) Add water to almost cover Brisket. When contents start to bubble and boil cook cabbage for 45 minutes to 1 hour. Steam will cook the Cabbage.
4
Remove Cabbage Quarters and reserve in refrigerator container. Add peeled and quartered potatoes. I used Idahos but small red Potatoes halved with skin on would work well.
5
Cook Potatoes for 45 minutes to 1 hour and remove Potatoes and place in fridge with Cabbage.
6
Turn crock Pot to low and cook additional 2 to 5 hours. I cooked an additional 4 hours on low, and enjoyed a couple of beers at the local Pub. (A couple is anywhere from two to six.)
7
When Brisket is cooked remove from juice and refrigerate overnight for easy slicing the following day. Reserve Juices for serving later.
8
Following morning slice Brisket in neat thin strips to serve, after removing fat covering from one side if present.
9
Brisket, Cabbage and Potatoes can be reheated in oven in the juices, or individual servings microwave very well with a little of the juices. Leftover Corned Beef freezes well and is excellent as warm or cold Corned Beef Sandwiches on Rye Bread. Or make a Ruben sandwich with Kraut and Swiss Cheese on Rye or Pumpernickel.
10
Provide a little Horseradish to accompany this dish or sandwiches. Enjoy St. Patty's Day.
11
Note: The juices would work very well for a soup base. Something as simple as adding a can or two of Northern Beans. also note I added no salt or pepper or additional seasoning. The Brisket is salty enough.
12
Note: The Cabbage and Potatoes will overcook if not removed in the process.
Comments

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chefbunyan
Mar 17, 2010
I'm doing this one for St. Patty"s Day!
SidEFied
Mar 17, 2010
Paul, This turned out great. I used no seasoning except the very small seasoning packet that came with the Corned Beef. I'll have Corned Beef and Cabbage at the local Pub today but always make my own as well. I enjoy the meal and the Sandwiches that follow. I like it on Rye with a little horseradish and I like Rubens with the Sauerkraut and Swiss Cheese, on Rye or Pumpernickel. Good Cooking. Gary
stillcookin
Judy Samuelson stillcookin
 
 
 
 
Mar 18, 2010
Made this for Saint Patty's day yesterday. Used the pkt of seasoning that came with the corned beef and used the chicken broth instead of the beer. Served the corned beef with a horseradish sauce that was made with sour cream, horseradish and some dijon mustard. Accompanied the main course with some Irish Soda Bread, toasted and served with butter. Very tasty. Will make it again for Saint Patty's day next year. Thanks for the recipe. :)
SidEFied
Mar 19, 2010
Judy, Thanks for the comment. I didn't think to try to make Irish Soda Bread. If you have a recipe put it on the site. And I never think to mix horseradish with sour cream or mayo, I just serve it plain. Will have to remember that. My son likes a little horseradish in the Tartar Sauce he makes to accompany fish. Good Cooking. Gary
Robeyone
Nancy R Robeyone
 
 
 
 
 
 
Sep 3, 2010
I got married on St. Patty's day so I have to make this. And I love Irish soda bread too. Thanks!
janenov46
Feb 16, 2011
I was looking for a recipie for the corned beef I have in the freezer, but let me see if there is a seasoning packet with it.
Oh no! no seasoning pkt...let's see probably bay leaf and pepper corns, anyone know what's in the seasoning pkts?
SidEFied
Feb 16, 2011
Jane, I believe the seasoning packet is none other than Pickling Spice. The herbs and spices look the same as pickling spice. Its a small packet of no more than one or two tablespoons of spice. The process of "Corning" the brisket supplies most of the flavor. Happy Cooking, Gary
janenov46
Feb 16, 2011
Oh oh oh! Well duh...of course it does, thanks Gary, gona try that!
chefbunyan
Feb 16, 2011
Hi Gary!

My crock croaked! Would a pressure cooker work?
SidEFied
Feb 16, 2011
Paul, well one of my frying pans is fried. got a chuckle out of your comment. Pressure cooker would work but you don't want to make mush out of the potatoes and cabbage. An oven baking bag is probably a better choice. Again I would remove the potatoes and cabbage early. Happy Cooking, Gary
chefbunyan
Feb 16, 2011
Hmmm! Yeah, don't wanna make corned beef a colcannon
janenov46
Feb 17, 2011
You Have GOT to be a chef Paul, I don't have a clue what a colcannon is.
Okay Gary, I started the corned beef in the crock pot and used chix broth. The pickling spice, believe it or not, I have home made. It's got cinnamon, bay leaves, mustard seeds, allspice, corriander seeds,peppercorns, ginger, dill seeds, cardomom, hot pepper flakes and some whole cloves. from the Ball book

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