St. Patrick’s Day woudn’t be the same without a dinner of corned beef and cabbage. This sweet brisket beef is like no other when it comes to taste, flavor and texture. It is ideal for any dinner during the year but especially loved during the month of March to celebrate an Irish tradition that has become so welcomed with Americans. Cooking corned beef in the crock pot takes all the worry out of cooking the meal. Just prepare everything, place it in the pot and leave it to cook on its own. Crock pot cooking saves a lot of time, pots and checking that foods are done and tender when cooked in the traditional stove-top manner. With dinner cooking on its own you now have more time to entertain guest and complete the decorations for the table to enjoy another holiday with the family.
- 8 pound corned beef brisket
- 8 potatoes, peeled and quartered
- 1 head of Savoy cabbage cut into wedges
- 1 large onion sliced
- 1 cup of chopped celery
- ½ cup of packed dark brown sugar
- 1 cup of water
- 5 large carrots, peeled and cut into 2 inch pieces
- 1 tablespoon of gourmet mustard
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 1/8 teaspoon of ground cloves
- Add the water, spices, brown sugar, mustard, carrots and celery into the crock pot and stir.
- Place the corned beef brisket in next and cover with the sliced onions.
- Cover and cook on the low setting for 9 hours or on high for 6 hours.
- To add the cabbage and potatoes you need to lift the brisket up and place the vegetables below the meat. (This will allow them to be pushed to the bottom of the crock pot and remain submerged in the beef broth that has been cooking for hours to ensure even cooking to the potatoes and cabbage.)
- Cover the pot again and cook an additional 2 hours on the high heat setting until the potatoes and cabbage are tender.
- Remove the corned beef brisket and set on a cutting board. (Allow meat to cool for 5 minutes. Then slice the brisket on a diagonal.)
- Place corned beef slices on a meat platter.
- With a slotted spoon remove the cabbage, potatoes, carrots and celery and place around the brisket in the platter.
- Serve immediately while everything is still hot.
- Serve with a small salad and some buttered bread on the side.
- Remember to strain the juices from the crock pot and place the broth in a air tight container in the refrigerator. The following day remove any fat that rose to the surface and reseal the container. Place the container in the freezer. This broth makes a wonderful soup base for a bean soup at another time.
© 2013 Beverly Mucha / All Rights Reserved
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