Corned Beef and Cabbage
Here's a slow cooker recipe for corned beef and cabbage, a St. Paddy's Day favorite. But why wait until March? The one-dish dinner recipe will taste great any time of year.
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Corned Beef and Cabbage
Directions
- Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.
Nutrition Facts (Corned Beef and Cabbage)
- Per serving:
- 457 kcal ,
- 27 g fat
- (7 g sat. fat ,
- 1 g polyunsaturated fat ,
- 13 g monounsaturated fat ),
- 115 mg chol. ,
- 1543 mg sodium ,
- 16 g carb. ,
- 3 g fiber ,
- 7 g sugar ,
- 35 g pro.
How To Video
Reviews (5)
ddunique
638 Days Ago
Corned Beef
Ingredients
PICKLING SPICE:
2 tablespoons mustard seeds
2 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon whole allspice
1 tablespoon whole cloves
8 whole cardamom pods
2 cinnamon sticks, broken into pieces
4 bay leaves, crumbled
1 teaspoon ground ginger
1 teaspoon crushed red pepper (optional)
BRINE:
1 gallon water
2 cups kosher salt
1 tablespoon pink curing salt
4 cloves garlic, minced
1/2 cup packed brown sugar
1
recipe Pickling Spice (above)
CORNED BEEF:
1 3 1/2 pound flat cut beef brisket
1 medium head cabbage, cut into wedges
1 onion, coarsely chopped
4 carrots, cut into 2-inch chunks
Directions
PICKLING SPICE
In a small bowl combine all ingredients. Set aside.
BRINE:
In a large pot combine the water, kosher and pink salts, garlic, brown sugar, and 1/4 cup Pickling Spice. Bring to a simmer, stirring until sugar is dissolved. Remove from heat. Let stand until room temperature. Transfer to a 2-gal. resealable plastic bag set in a large shallow pan.
CORNED BEEF:
Place brisket in bag; seal. Chill 5 days, turning occasionally.
Remove brisket from brine; rinse thoroughly. Transfer to an 8- to 10-qt. pot. Cover with fresh water. Place remaining Pickling Spice on a double-thick 8-inch square of 100% cotton cheesecloth. Bring up corners; tie with 100% cotton string. Add to pot with beef. Bring to boiling; reduce heat to low. Simmer, covered, 3 hours or until brisket is fork tender, adding cabbage, onion, and carrots the last 15 minutes. Remove spice bag; discard. Thinly slice corned beef. Serve with cabbage, onion, and carrots.
From the Test Kitchen
CORNED BEEF SANDWICH MELT:
Spread inside of marble rye bread slices with Dijon-style mustard and thousand island dressing. Add sliced corned beef, shredded fontina cheese, and Pickled Onions*. Spread outside of sandwich with butter and cook in a skillet over medium heat until toasted, turning once. *Pickled Onions: In a medium saucepan place 1 cup of the corned beef cooking liquid, 1/2 cup cider vinegar, and 1 tablespoon sugar. Bring to boiling. Place 1 red onion, thinly sliced, in a medium heatproof bowl. Pour vinegar mixture over onions. Let stand at least 1 hour. Drain before using.
Nutrition analysis per serving: 682 calories, 31 g protein, 40 g carbohydrate, 45 g total fat (24 g sat. fat), 153 mg cholesterol, 2 g fiber, 5 g total sugar, 20% Vitamin A, 2% Vitamin C, 1946 mg sodium, 14% calcium, 11% iron
Ingredients
PICKLING SPICE:
2 tablespoons mustard seeds
2 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon whole allspice
1 tablespoon whole cloves
8 whole cardamom pods
2 cinnamon sticks, broken into pieces
4 bay leaves, crumbled
1 teaspoon ground ginger
1 teaspoon crushed red pepper (optional)
BRINE:
1 gallon water
2 cups kosher salt
1 tablespoon pink curing salt
4 cloves garlic, minced
1/2 cup packed brown sugar
1
recipe Pickling Spice (above)
CORNED BEEF:
1 3 1/2 pound flat cut beef brisket
1 medium head cabbage, cut into wedges
1 onion, coarsely chopped
4 carrots, cut into 2-inch chunks
Directions
PICKLING SPICE
In a small bowl combine all ingredients. Set aside.
BRINE:
In a large pot combine the water, kosher and pink salts, garlic, brown sugar, and 1/4 cup Pickling Spice. Bring to a simmer, stirring until sugar is dissolved. Remove from heat. Let stand until room temperature. Transfer to a 2-gal. resealable plastic bag set in a large shallow pan.
CORNED BEEF:
Place brisket in bag; seal. Chill 5 days, turning occasionally.
Remove brisket from brine; rinse thoroughly. Transfer to an 8- to 10-qt. pot. Cover with fresh water. Place remaining Pickling Spice on a double-thick 8-inch square of 100% cotton cheesecloth. Bring up corners; tie with 100% cotton string. Add to pot with beef. Bring to boiling; reduce heat to low. Simmer, covered, 3 hours or until brisket is fork tender, adding cabbage, onion, and carrots the last 15 minutes. Remove spice bag; discard. Thinly slice corned beef. Serve with cabbage, onion, and carrots.
From the Test Kitchen
CORNED BEEF SANDWICH MELT:
Spread inside of marble rye bread slices with Dijon-style mustard and thousand island dressing. Add sliced corned beef, shredded fontina cheese, and Pickled Onions*. Spread outside of sandwich with butter and cook in a skillet over medium heat until toasted, turning once. *Pickled Onions: In a medium saucepan place 1 cup of the corned beef cooking liquid, 1/2 cup cider vinegar, and 1 tablespoon sugar. Bring to boiling. Place 1 red onion, thinly sliced, in a medium heatproof bowl. Pour vinegar mixture over onions. Let stand at least 1 hour. Drain before using.
Nutrition analysis per serving: 682 calories, 31 g protein, 40 g carbohydrate, 45 g total fat (24 g sat. fat), 153 mg cholesterol, 2 g fiber, 5 g total sugar, 20% Vitamin A, 2% Vitamin C, 1946 mg sodium, 14% calcium, 11% iron
gentleenuff
638 Days Ago
What's the point of asking a question...it appears no one answers them anyway.
I think Trish asked a question that many people are asking themselves.
BHG needs to get on the stick!!!
Her question was over a year ago and you STILL haven't given her an answer.
I think Trish asked a question that many people are asking themselves.
BHG needs to get on the stick!!!
Her question was over a year ago and you STILL haven't given her an answer.
Trish Martin
1011 Days Ago
What spices can you use if you don't have the spice pack please?