Corned Beef & Cabbage - crockpot

Recipe Rating:	2 Ratings5
Category:	Other Main Dishes
Serves:	8
Prep Time:	10 Min
Cook Time:	8 Hr

Ingredients

	corned beef brisket, trimmed well
3 bottle	(or cans) Guiness (i've used other lighter beer & it's just as good!)
1 lb	bag baby carrots or 10 whole carrots cut in large chunks
3 lb	red potatoes, depending on size either whole or in very large chunks (i keep skin on)
1	onion in large chunks
1	head cabbage, in large chunks
	ground black pepper, caraway seed
2	bay leaves and/or celery seed (optional to add w/ brisket to crockpot)

Pinched by HANK44, and 118 more.

Michelle Koletar/Mertz

Well Seasoned

Harrisburg, PA (pop. 49,528)

Mertzie

Member Since Aug 2011

Michelle's Notes:

I've been making corned beef & cabbage for many years, and through the years, I've come up my favorite way of making it. Everyone who's had it tells me it's the best they've had, including some of my full Irish friends. Won't be making again until St. Patty's Day, so will add a pic then. We are Notre Dame fans, so I make it during football season as well. I don't like the seasoning packet that comes with the brisket or cloves, so I don't add any of that.

Directions

Add 2 cans of beer to Dutch Oven & add corned beef brisket. Add water until brisket is covered. (Note: if you have any leftover onion, throw it in there too cook with it).

Bring to boil on the stove & then simmer for about 15 mins. You are not cooking the meat through, just getting rid of some of the fat & grease. Remove the brisket & pull off any remaining fat. Discard the juices in Dutch Oven.

Sprinkle the beef with some ground pepper and add to large crockpot. Add 1 can of beer. I usually cook the brisket for about 3 hours on high before adding the veggies.

Turn crockpot to low setting & then add the potatoes & onions. When the brisket is starting to fall apart (about 5/6 hours) & the potatoes are tender, remove about 1/2 cup of the juices & set aside. Add the carrots & recover crockpot.

Now, in a Dutch Oven, add the cabbage & cook over medium heat until it starts to get tender. Keep adding some of the brisket juices you set aside to stir in with the cabbage for flavor. I add more ground black pepper.

You're ready to chow! We serve everything together, as I think that's what gives it such great flavor. Enjoy! We love this with crusty rolls to dip in the juice and homemade applesauce & corn on the side.

Comments

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CinStraw's Kitchen CinStraw

Mar 2, 2013

yum yum

Lisa Nicometi... 2sweetinc

Lisa Nicometi Garrow AKA Pantry Cleaner [2sweetinc] has shared this recipe with discussion groups:
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Pat Morris AugustgaPat

Mar 3, 2013

Michelle, this sounds sooo good! I love cornbeef and cabbage; but have only cooked a brisket once and wasn't that thrilled with it. I am half Irish, and will plan on making this for St. Paddy's Day! Thanks for posting.

Bea L. coffeetime

Bea L. [coffeetime] has shared this recipe with discussion groups:
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Michelle... Mertzie

Mar 3, 2013

Thank you, ladies! Pat, some people cook everything separately, and I've never understood that. It looks prettier that way, but all of the flavors meld when all the brisket juices simmer with the veggies. And, the beer adds a lot. So easy, but so yummy. Hope you enjoy, Irish friend!

Michelle... Mertzie

Mar 3, 2013

Also, if you get the tiny potatoes, they cook much faster. I like getting larger redskin potatoes & cutting in half, because then all the yummy juices get in them. If you keep them whole (as in the tiny ones), all the brisket juice doesn't seep into the potatoes.