Corned Beef, Cabbage, and Potatoes for the (Lazy Chef) Crock Pot |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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This is a combination of a few different recipes I’ve either found online or in cookbooks. I like using the crock pot (ease of use, easy to clean) and found all the corned beef and cabbage recipes for the crock pot lacked either flavor or texture or were too bland to be counted for much more than a side dish to something with flavor (like Shepherd’s Pie). I’m not fond of the garden-variety corned beef brisket you find in supermarkets, but believe anything can be made to taste good, and so this recipe was developed to do just that. I’d hold back on adding anything other than the addition of an onion. I’ve tried this recipe with carrots, celery and onions and found the flavors did not mesh well save for a lone onion (the sweeter the better). NOTE: If you are using a ceramic insert crock pot or a crock with any hot/cold sensitive material, fill the crock pot 3/4 full with warm water and heat the crock pot on high for at least 45 minutes prior to adding in the brisket and liquid. Dump the water when ready to transfer the corned beef to the crock. Ingredients:
3 -4 lbs corned beef brisket (discard seasoning packet, do not trim fat) |
16 -17 cups cold water |
2 bay leaves |
2 teaspoons whole black peppercorns |
5 allspice berries |
2 whole cloves |
1 small green cabbage head, sliced into 6-8 wedges |
8 -10 small new potatoes |
black pepper |
mr. mustard (substitute whole grain mustard, other hot mustard or horseradish) |
Directions:
1. Rinse the corned beef under cold water, rubbing the meat gently to remove any thick juices.
2. Place the corned beef in a large pot (at least 5.5 quarts, preferably 6-7) add the water, bay leaves, black peppercorns, allspice berries, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface (usually white foam). NOTE: you may need to replace some of the peppercorns, allspice berries, or cloves as they are sometimes discarded with the scum).
3. Boil for about 15-20 minutes until water changes to a caramel color.
4. Place corned beef in the crock pot, fat-side up, and gently pour the liquid from the pot into the crock pot. Be sure all the contents are transferred to the crock-pot. Cook on high heat for 9 hours.
5. Using a spatula and tongs, place the corned beef back into the large pot (try to balance the corned beef on the spatula as it will tend to want to come apart at this point) Transfer the remaining contents of the crock-pot back into the large pot, cover, and bring to a gentle boil. Keep pot covered and simmer for 2 1/2 hours.
6. Remove corned beef using the same method above, place on cutting board and cover tightly in aluminum foil to keep warm.
7. Using a spoon, remove as many of the peppercorns, allspice berries, and cloves as possible. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower heat and simmer until vegetables are tender (20-25 minutes).
8. Using a slotted spoon, transfer the cabbage to a large platter. Gently trim the fat from the corned beef brisket. Slice the corned beef, across the grain, into thin slices (1/4 - 1/2 inch). Place the slices over the cabbage and add the potatoes to either side. Season the corned beef with pepper. Serve immediately.
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