April 14th, 2020

Corned Beef and Cabbage

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 30 min/6 hrs

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Corned Beef

• 4-5 lbs. corned beef (in a package with seasoning)
• salt and pepper

Cabbage and Veggies

• 3 carrots, medium dice
• 3 stalks celery, medium dice
• 8 yellow potatoes, quartered
• 1 sweet onion, medium dice
• 8 oz. white button mushrooms, halved
• 1 head of cabbage, chopped roughly
• 4 cloves garlic
• 4 sprigs thyme
• 4 bay leaves
• 3 sprigs rosemary
• salt and pepper

1. This recipe works best with an 8 qt. slow cooker.  Begin by rubbing the salt and pepper and seasoning packet on the corned beef.  Set aside.  
2. Take all of the veggies (minus the cabbage), garlic, potatoes, and herbs and place them at the bottom of the slow cooker.  Salt and pepper generously.
3. Place the seasoned corned beef on top of the veggies and pour the stock inside.  Set the slow cooker on low-med heat and cook for about 4 hrs.
4. After 4 hrs, place the cabbage inside the slow cooker around the corned beef and on top.  Cook for an additional 2 hrs.
5. Check the temperature of the beef.  If it reads 135 F degrees, then it is done or if it is warm and dark red in the middle when cut.  
6. Slice the corned beef in 1/4 in. slices and serve the veggies in the stock on the side.

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"Me Cuisine" Tips

• It is best to sear the corned beef before placing it in the slow cooker.  Just add a small amount of oil in a large pan on high heat and sear both sides until slightly brown.
• Corned beef seasoning typically consists of pickling spices, such as mustard seeds, crushed bay leaves, coriander, crushed red pepper, and anise seed.
  
• This could work in a pressure cooker too! Just be sure to follow the instructions on your machine.