Corned Beef and Cabbage

Corned beef is salt-cured brisket of beef.  The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are also added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a variety of regional dishes and of course it is the cornerstone of any Saint Patrick’s Day celebration.

Crock pot recipe, 8 hours, Serves 6

INGREDIENTS

  • 1 onion, cut into wedges
  • 4 potatoes, peeled and quartered
  • 1 pound carrots, cut into large chunks
  • 3 cups water
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1 (3 pound) corned beef brisket with spice packet, cut in half
  • 1 small head cabbage, cut into wedges

METHOD

  1. Place onion, potatoes, and carrots in a 5-quart slow cooker.
  2. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
  3. Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
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