I doubled my veggies and there's a whole another corned beef waiting to be served - so don't panic about all of that cabbage!
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
Ingredients:
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
Glaze:
1/3 cup of yellow mustard plus 2 tbs.
6 tbs. of brown sugar
Directions:
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.
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That looks yummy! great picture, very professional! sounds like your feeding an army! 🙂
I am so so glad we are going to get to have this for dinner tomorrow!
I love your blog! I always look at your pics on FB but I have never actually visited this site. The corned beef & cabbage got my attention. I will be making this tomorrow! You are very talented – and inspirational:) Can’t wait to see more!
@ Erin: Thank you! Yeah…I’m not sure why people are always showing up at the house to eat. =) haa,haa
@ Levi: Yay! Hope you enjoy it!!
@ Christie: Thank you so much for visiting and for your kind words! Glad you’re trying out the recipe tomorrow! Hope you & Robbie enjoy it! btw – it goes great with a pint of green beer!
so i always show my boss what you cook for me and today he asked for your recipe! haha… i am currently printing your post 🙂
@ Levi: I’m so excited! Thank you for sharing the blog with your boss! Hope he enjoys the recipe.
This was very good! the corned beef was very soft and juicy at the same time and the cabbage was really full of flavor and i normally hate eating cabbage. the mustard added a lot of flavor to the corned beef, making it sweet as it melted in my mouth. who else eats this with rice? i thought it was pretty good with rice
Do you think this would work with cooking it on low for 11 hours? I love using a crock pot, but never can during the week because we’re gone for too many hours because of our commutes.
Hi Kari: I think cooking it on low for 11 hours would be fine. I would cut your potatoes on the larger side (pick larger ones and just cut in half) and maybe use whole carrots and also cut them on the larger side) Happy St. Patrick’s Day!
I’ve never had corned beef and cabbage but after reading your post and seeing the yummy goodness, I am very tempted to make it 🙂
I think it is so cool so see our past work and compare them on how much we improved! It always good to take a step back and see how far we have come. Keep it up!
Lenn: Yes – it’s so good. I look forward to it every St. Patrick’s Day!
Triple Scoop: I agree – it’s amazing to see how far we have come! Thank you!!
Making again this year!!