Corned Beef and Cabbage Recipe For Cold Winter Days

For St. Patrick’s Day or any cold winter day, this recipe for classic Corned Beef and Cabbage is delicious and super easy too. If you want to cook your corned beef the traditional way, see Classic Corned Beef.

Ingredients

• 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows


• 1 tablespoon coarsely ground black pepper


• 1 teaspoon ground allspice


• 2 bay leaves


• 2 teaspoons kosher salt


• 1/2 pound diced carrots, approximately 4 small


• 1/2 pound diced onions, approximately 2 small


• 1 pound potatoes, peeled and chopped, approximately 3 medium


• 1/4 pound diced celery, approximately 2 stalks


• 1 small head cabbage, chopped, approximately 2 pounds

Buy a corned beef brisket at your local supermarket. In a pot, pour 12ounces of beer. Add a bay leaf or two, a dried red chile or two, ateaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack. Cover the pot and put it on some heat and bring the liquid to a boil.

Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn’t feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.] Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of therack.

Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn’t feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.]

Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings