Corned Beef and Cabbage. Traditional Flavor & Tenderness Try our Corned Beef Roast Today. Serve the corned beef next to the cabbage…and dig in! Variations: Serve with a dish of grainy mustard.
We love this Dutch oven corned beef, but you can also make the classic dish in a slow cooker with our Easy Corned Beef and Cabbage recipe. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook. You can cook Corned Beef and Cabbage using 7 ingredients and 2 steps. Here is how you cook it.
Ingredients of Corned Beef and Cabbage
- You need 3-4 lb of corned beef brisket, with spice packet.
- It’s 10 small of red potatoes.
- Prepare 4 large of carrots, cut into matchbox sticks.
- You need 1 of onion, chopped into bitesized pieces.
- You need 4 cup of water.
- It’s 6 oz of beer.
- You need 1/2 head of cabbage, coarsely chopped.
Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef. McCormick's corned beef and cabbage recipe is a traditional Irish favorite made in one-pot. Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage. Check the cabbage to see if it is tender.
Corned Beef and Cabbage instructions
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High..
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour..
You shouldn't undercook it and it's hard to overcook it. The Epicurious edit team put Allen's corned beef and cabbage to the test: We purchased a four-pound piece of cured meat from Prime Cuts, an Irish butcher in the Woodlawn neighborhood of the Bronx. Patrick's Day – or the luck of the Irish every day – with this slow-cooker corned beef and cabbage dinner. A perfectly seasoned corned beef is the best Irish dinner, and this is no exception – simmered in beer, served with potatoes, carrots, and onions, and topped with an applesauce and Dijon sauce, this St. Paddy's tradition is the perfect celebratory meal.