Crockpot Corned Beef and Cabbage

corned-beef
corned-beef
With St Patrick’s Day around the corner (ok, tomorrow, if you want to be specific) Corned Beef and Cabbage was on the menu this weekend. Remember my menu plan from last week? We were out all day yesterday and needed to have dinner ready when we walked in the door, so I set up my crockpot to do the work while we were gone.

My brisket this year came from Bianchini’s, a market in Portola Valley that has a fine meat counter. They package their corned beef brisket with all sorts of spices – bay leaves, allspice, cloves, thai peppers (I think that is what that red chili in the picture is – do you see it?), and peppercorns.

And I know that Corned Beef and Cabbage is often scorned and ridiculed, but I love it! I love this time of year and I love eating Corned Beef. I can almost eat a whole brisket myself! So there! Here is a crock pot recipe for Corned Beef, in case you share my enjoyment of this dish:

Corned Beef and Cabbage

  • 3-4 pound Corned Beef Brisket (or Bottom Round), packaged with spices
  • water to cover
  • 1 pound baby carrots
  • 1 small head of cabbage, cut into 8 wedges (or more, depending on the size of the cabbage)

After cutting the brisket, and adding to the slow cooker, along with the included spices, I covered the meat with water and cooked it on low for 7 hours. In the last hour, I added the carrots. I steamed the cabbage separately. 

If I had a little more time, I would have taken the corned beef out of the cooker, slathered it with a mixture of brown sugar and dijon mustard and popped it into the oven for 30 minutes. Here is a food blogger who gives the complete details on Corned Beef Glazed in Honey Mustard. Since my brisket was pretty delicious, I did not feel as though I was missing anything, but I have used this glaze before with great results.

We served our dinner with Coleman’s Hot Mustard (my Dad’s requirement), mashed potatoes and a lovely 2007 Domaine de La Maurelle Cotes du Rhone – the wine was a medium bodied Rhone varietal that worked very well with the rich Corned Beef.

What are you planning for dinner on St. Patrick’s Day? Any suggestions to get away from the usual Corned Beef and Cabbage?

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4 Comments

  1. Posted March 16, 2009 at 11:21 pm | Permalink

    My 22 year old brother (who “cooks” a little) informed me that he is going to make corned beef tomorrow. OYE! I might send him your recipe so he doesn’t burn his house down :)

    mariss last blog post..A Table for Two…Or Seven…

  2. Kitchen Gadget Girl
    Twitter: kitchengirl
    Posted March 17, 2009 at 12:48 am | Permalink

    this recipe makes it pretty easy – one thing I did not state very well is that, as with most recipes, your end product depends on what you start with. I think good Corned Beef Brisket is ultra-tasty. I think crappy Corned Beef will not improve much by bathing in a crock pot for 7 hours. :-)

    With a sister who cooks as well as you, I imagine your brother can pull this off!

  3. Posted March 20, 2009 at 11:53 pm | Permalink

    I have been enjoying the corned beef my mother in law made. Between you and her I might just have to give it a try!

    And quality does count, the ready-made broccoli at Bianchini’s is awesome! I love that store!

  4. Kitchen Gadget Girl
    Twitter: kitchengirl
    Posted March 22, 2009 at 10:29 pm | Permalink

    wow, another fan of Bianchini’s! Ever since the new owners took over, the meat counter has become sooo much better. I will seek out the ready-made broccoli, sounds like a great side dish.

    Cheers,

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