It seems many are intimidated at making corned beef and cabbage. Several colleagues recently told me how their results are not very good. This is a version anyone can make and is more like a stew.
Corned Beef Selection: As I say in my classic recipe, not all corned beef products are the same. The more expensive versions as usually well trimmed of fat. The lesser expensive often have a substantial fat cap on the roast. So if you don't mind trimming it up yourself, the lesser expensive brand will work fine.
Ingredients
2.5 to 3.5 pound corned beef
4 cups beef stock
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper
1 large onion
6-8 large red-skinned potatoes
baby carrots (1/2 bag)
1 head of green cabbage
parsley (dried or freshly chopped)
Instructions
Trim off most of the fat on the corned beef, if it exists. Cut the beef in half so it will fit into your slow cooker (Crockpot). Add the beef broth, vinegar, brown sugar and black pepper to the slow cooker and stir to combine. Add the corned beef. Chop the onion into large chunks and add to slow cooker.
Set the slow cooker on low and cook for 6 hours. Wash and cut the potatoes into bit size chunks and add to the pot, along with the carrots. Turn slow cooker to high setting, cover and cook for 1 hour. Cut the cabbage in half and cut out the hard central core. Cut the cabbage into wedges and add to the slow cooker. Using a spoon, push the cabbage down into the broth. Cover and continue cooking on high for another hour. Meat should now be fork tender. If not continue to cook for another hour until fork tender.
Reduce temperature to warm. Break the meat into chunks. Turn gently to combine and serve in large bowls, sprinkled with parsley (dried or freshly chopped).
I prefer my classic roasted corned beef and cabbage recipe, but to some it sounds long and complex. While it really is quite simple to prepare, there are a number of steps and some are just more comfortable with a slow cooker (Crockpot) recipe. So today I'm making a versions that has great flavor but is prepared completely in the crockpot. I'm sure you and yours will enjoy this version which is simple and always flavorful.
Corned Beef Selection: As I say in my classic recipe, not all corned beef products are the same. The more expensive versions as usually well trimmed of fat. The lesser expensive often have a substantial fat cap on the roast. So if you don't mind trimming it up yourself, the lesser expensive brand will work fine.
Ingredients
2.5 to 3.5 pound corned beef
4 cups beef stock
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper
1 large onion
6-8 large red-skinned potatoes
baby carrots (1/2 bag)
1 head of green cabbage
parsley (dried or freshly chopped)
Instructions
Trim off most of the fat on the corned beef, if it exists. Cut the beef in half so it will fit into your slow cooker (Crockpot). Add the beef broth, vinegar, brown sugar and black pepper to the slow cooker and stir to combine. Add the corned beef. Chop the onion into large chunks and add to slow cooker.
Set the slow cooker on low and cook for 6 hours. Wash and cut the potatoes into bit size chunks and add to the pot, along with the carrots. Turn slow cooker to high setting, cover and cook for 1 hour. Cut the cabbage in half and cut out the hard central core. Cut the cabbage into wedges and add to the slow cooker. Using a spoon, push the cabbage down into the broth. Cover and continue cooking on high for another hour. Meat should now be fork tender. If not continue to cook for another hour until fork tender.
Reduce temperature to warm. Break the meat into chunks. Turn gently to combine and serve in large bowls, sprinkled with parsley (dried or freshly chopped).
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| Julian's Corned Beef and Cabbage Stew |
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