Gary Hancq Recipe

Corned Beef and Cabbage

By Gary Hancq SidEFied


Rating:
Serves:
4 to 6
Prep Time:
Cook Time:
Comments:

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.

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Collection: St. Patrick's Day
Other Tag: Quick & Easy

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48 Comments

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Sheryl Wolowice rhinosmom
Mar 17, 2012
I tried this recipe and say it's Family Tested & Approved!
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Sheryl Wolowice rhinosmom
Mar 17, 2012
My first shot at corned beef and it turned out great! Thanks for the recipe. My family loved it!
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ali Bresnahan alibee
Mar 14, 2012
Gary, and other friends, a little tip about the cabbage:
if you cut a cabbage in quarters, and then secure each quarter with toothpicks, they stay together just fine. (You just have to remember to remove the toothpicks when you serve!)
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april mcnellis ChefCat456
Mar 14, 2012
Gary, being Irish, corned beef and cabbage is always a staple on St Patty's Day and other times of the year. However, have always made the traditional way as listed on the Murphy and Davids package. Will try it your way this year! Sounds great. Really enjoyed reading your recipe with your personal comments.
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Gary Hancq SidEFied
Mar 12, 2012
Michelle, Carrots would be a nice addition.

Jane, thanks for the comments. The seasonings you used sound right on. the process seasons the beef so the one tablespoon of pickling spice that normally comes with it in the vacuum sealed corn beef is not that important. I normally enjoy Corned Beef and Cabbage at a local Pub, but always make my own as well.

Happy Cooking to you both, Gary