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Easy Corned Beef And Cabbage
Ingredients
- 5-6 lbs corned brisket of beef – get a ‘flat cut’, with as little fat as possible
- 2 medium to large onions, peeled and sliced thick
- 4 ribs celery, chopped
- 2 tsp whole peppercorns
- 3 tsp whole cloves
- 4 whole garlic cloves OR 2 Tbl. minced garlic
- 8 bay leaves
- 2 tsp mustard seeds
- 5-6 medium red skinned, or thin white skinned potatoes
- 1 – 1 ½ lbs baby carrots
- 1-2 pkgs frozen Brussels sprouts
- 1 small white cabbage, cut into quarters (red cabbage “bleeds” and loses its color)
- 3-4 Tbl fresh parsley, chopped
Instructions
- In the bottom of the crock pot add:
- 1 sliced onion, 2 chopped celery ribs, 1 ½ tsp. peppercorns, 1 ½ tsp. whole cloves, half of the garlic cloves or 1 Tbl. minced garlic, 4 bay leaves and 1 tsp. mustard seeds
- Rinse the corned beef off in cold water.
- Place it in the crock pot with the fat layer on the topside, if there is a side with more of a layer of fat
- On top of the corned beef, layer the rest of the onion, celery, peppercorns, whole cloves, garlic, bay leaves and mustard seed.
- Then pour in enough water to cover the corned beef.
- Place on lid and cook on high for 4 hours.
- Turn down heat to low for approximately 4 more hours or until the meat is tender and shreds easily.
- When the meat is done, remove the hot meat to an oven proof dish/platter, cover with tin foil and place in a warm oven.
- Carefully strain the hot cooking liquid through a strainer into a large pot, discard the seasonings and cooked vegetables.
- To the strained liquid in the large pot, add in the cut potatoes and mini carrots.
- Cover and simmer over a medium heat until al dente tender.
- Meaning they still have a slight crunch to the bite.
- Add in the Brussel Sprouts to the hot liquid and cook for 2 minutes.
- Meanwhile, cut the cabbage, taking out the center core and chop into pieces or leave in chunks; as you desire.
- To the boiling al dente cooked vegetables, now add in the cabbage and parsley.
- Cook just until the cabbage is tender but not mushy.
- The key is to not over cook the vegetables!
- Take the meat from the tin foil. Scrap off any layers of fat.
- Slice the corned beef on a cutting board.
- Using a slotted spoon, take out the cooked vegetables and place in a serving bowl; pour some of the hot cooking liquid on top.
- Serve with mustard and horseradish on the side.
Notes
Serve with traditional Irish Soda Bread with Raisins, click HERE
If you have any extra corned beef, this Reuben Sandwich is fabulous with my easy homemade slaw and dressing. The recipes are HERE
Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2020
Recognize a blessing and be a blessing today.
Carrie,
I really like corned beef. I also make mine in the crock-pot. It is my number one post two years in a row in spring. I love that you added vegetables to your recipe. I did not do that but I need to next time I fix it.
Blessings and have a great day!
Diane Roark
This looks delicious! I am about to embark on some Irish cooking for our website ready for St. Patrick’s Day. I used to live in Dublin, Ireland and would love to take my husband back there someday, until then he’ll just have to enjoy some Irish cooking 🙂 Maybe I’ll make him this dish and use your recipe, thanks for sharing.
I love your site.
Suzy
Fantastic recipe and just in time for St. Paty’s Day. Thank you for sharing it on our Four Seasons Blog Hop. Pinning Now.
i stopped by to check out your recipe from Family Fun Friday because I love corned beef for St. Patty’s Day & wanted to see how you were doing it! Thanks so much for sharing! HUGS
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Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Thank you, Carrie. This is just what I needed.