Every year I cook two St. Patrick’s Day dinners: one for my immediate family (usually on the weekend) and one for my friends (on St. Patrick’s Day).
I double the recipe for my family dinner and will be tripling the recipe for my friends. That’s a lot of corned beef and cabbage!
I love making this dish in the crock pot – I can cook it all day and the beef comes out so tender. It’s savory and delicious! I love that it’s a one pot meal, well maybe 2 pots. Since there’s a hearty helping of vegetables no sides are needed. (and yes – I own two crock pots and use them simultaneously for this dish – I actually have to borrow my friend’s crock pot this week when I have to triple the recipe.)
I used to cook this the tradional method on the stove top – but that’s pretty impossible on a week night and I don’t want deal with the fuss of with watching a pot on the stove. With the crock pot – I can plug it in – start and go about my day. I love it!
Corned Beef and Cabbage
4 ½ lbs. of corned beef brisket
7 red potatoes, peeled and either halved or quarted depending on size
1 ½ cups of baby carrots
1 ½ cups of celery (cut about the same size as the carrots)
½ of an onion, halved
1 head of cabbage, cut into 6 – 8 wedges
1/3 cup of yellow mustard plus 2 tbs.
6 tbs. of brown sugar
1) Place potatoes, carrots, onion and celery on the bottom of the crock pot
2) Place beef (fat side up) on top of vegatables, add content of spice packet (it’s comes with the brisket) to crock pot
3) Fill crock pot with enough water to cover meat
4) Cook on high for 7-8 hours
**Tip – I always use a crock pot liner to help keep my clean up on the light side
5) Whisk mustard and brown sugar together to make glaze, set a side (Adjust to your personal taste: if you like a more tangy glaze then add a bit more mustard, if you like a sweeter glaze then add more brown sugar)
6) Once your crock pot is done, put the cabbage wedges into a deep pot, use a glass measuring cup to scoop juices from the crock pot into the pot. Transfer enough juice to cover 3/4 of the cabbage. Place the lid on the pot (but don’t close it all the way) and cook on medium high until cabbage is tender
7) Preheat oven to 400º. Transfer beef to baking sheet and cover top of beef (fat side) with glaze, bake on the middle rack for about 7 -10 minutes or until glaze is hot and golden brown. (Put as much or little of the glaze as you want)
8) Remove core from cabbage and cut each wedge in half. Plate cabbage, potatoes and carrots onto plate (all of the flavor from the celery and onions have cooked out of it so I usually don’t serve those) Slice beef against the grain and serve.