Corned Beef & Cabbage Recipes (Slow cooked, pressure or baked)

CROCK POT RECIPE

6 carrots, cut into chunks

2 onions, chopped

2-3 lb. corned beef brisket with seasoning packet

12 oz. can beer (non alcoholic is fine)

2 Tbsp. yellow mustard

1/4 cup brown sugar

1 cup water

8 wedges cabbage


In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 10-12 hours.

Remove corned beef from crockpot and cover with foil, then put into 200 F oven 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; I myself prefer honey mustard.

If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours. Although, with this much liquid, there shouldn't be much problem with anything burning.


PRESSURE COOKER REICPE (Ninja Foodi, Instapot, etc)

Ingredients

3 lbs corned beef

4 cloves of garlic

4 cups of water

2 bay leaves whole

1/2 tsp mustard seeds

1/2 tsp whole allspice

salt and pepper to taste

2 lbs of potatoes quarters

2 cups carrots

1 head of cabbage cut into slices or wedges

Instructions


Place rack in the Instant Pot and place corned beef on top of the rack.

Pour the water into the pot.

Add the garlic cloves, bay leaves, mustard seeds, allspice, salt and pepper to the top of the beef.


Seal the Instant Pot lid and the valve.

Cook on high pressure for 90 minutes.

Do a quick release and release all the pressure before opening the lip.

Take out the corned beef and wrap in tinfoil and set aside.

Add the bay leaf and garlic cloves back to the juice if needed (off the top of the beef).

Place potatoes, cabbage and carrots into the pot.

Shut the lid and seal.


Cook for 5 minutes on high pressure.

Do a quick release and open the lid.

Serve immediately with the corned beef.


Recipe Notes

You can use the spice packet if your corned beef comes with one, for extra flavor, but you don't need to because of the spice already added in the recipe.


Glazed Corned Beef (In case you are not a fan of the traditional kind)


Ingredients

4 pounds corned beef

1/2 cup water

1/2 cup apricot preserves

2 tablespoons brown sugar

1 tablespoon soy sauce


Directions

Preheat oven to 350 degrees F. Coat a roasting pan with nonstick cooking spray.

Place corned beef in roasting pan; add water and cover tightly with aluminum foil. Bake 3 to 4 hours or until tender; drain liquid.

In a small bowl, combine remaining ingredients. Spread evenly over corned beef. Bake uncovered for 25 to 30 minutes, or until corned beef is fork-tender, basting occasionally with pan drippings. Slice corned beef across the grain and serve.


We have everything you need for a St. Patrick's Day meal.





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