This recipe for Crock Pot Corned Beef easy, easy, easy.. a
meal that makes itself... and delicious!
TIPS
There are two cuts for Corned Beef... flat cut and point
cut. Flat cut is a lot leaner and
doesn't shrink as much during cooking.
It tends to be more expensive.
Some people have said they feel the point cut is more tender, but with
slow cooking I find the flat cut extremely tender.
Some recipes use beer.. or broth... I don't... water is
enough.. the meat is extremely flavorful it really doesn't need anything else.
You can find already cured corned beef in the meat
department of the grocery store. They
usually come with a spice packet... so you are all set.
I leave the vegetables out at the start... you can put them in at the
start.. but I find they get mushy and I don't care for them.
I use Yukon Gold potatoes, I find they aren't as dry as
other varieties.
The chopped cabbage goes in about an hour before serving.
I like to slice my meat, so I remove the meat and let it sit
for the hour the vegetables take to cook.
You can leave it in if you prefer.
Served with a nice cold beer and some Irish Soda Bread.. and
you have a wonderful meal!
Recipe: Crock Pot Corned Beef and Cabbage
All you need:
About a 3 pound corned beef
4 cups of water
1 onion cut into pieces
4 potatoes, peeled and quartered
4-5 carrots, peeled and cut into 2 inch lengths then in half
long ways
1/2 medium size cabbage, chopped
All you have to do:
Put the corned beef in the crock pot, sprinkle the spice
packet over it. Add 4 cups of
water. If you prefer to cook the
potatoes, carrots and onion the entire time, lay them in the bottom of the
crock pot and place the meat on top and then add the water. (Note the cabbage is added an hour before the
meat is done).
Cover and cook on high for 1 hour, then reduce the heat to
low and cook for 6 hours.
Add the carrots, onion, potatoes and cabbage. Remove the meat. Cook for 1 hour or until the potatoes are the
desired tenderness.
If you prefer to leave the meat in when the vegetables are
added, then add them after 5 hours and cook it for an hour or until the
potatoes are the desired tenderness.
2 comments:
One of our most fave meals Linda, and we don't wait for St. Patty's day, we enjoy it all year. I do only the meat in crock with beef broth and let it cook a loooong time (10-12 hours), and serve w/mashed taters, veggie and coleslaw. Golly... think I'm starting to drool a wee bit:) Happy Spring to you!
Happy Spring to you!
Sounds delicious!
Hope you had a wonderful St. Patrick's Day!
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