Ah, the time-honored tradition of simmering corned beef and cabbage—it’s like wrapping yourself in a warm, nostalgic hug. The magic of a slow cooker takes me back to those comforting Sunday dinners at Grandma’s, where the air was thick with savory goodness and the only thing you had to worry about was whether there’d be enough leftovers for a sandwich the next day. And let’s be real, who doesn’t love a meal that practically cooks itself while you binge-watch the latest Netflix craze?
Steps
- Cut the onion into large pieces and place them at the bottom of a 6-quart slow cooker. Position the corned beef on top and sprinkle it with the seasoning packet.
- Pour enough water into the slow cooker to almost submerge the corned beef. Add the sliced garlic and bay leaves.
- Cook the corned beef on a low setting for 8 to 10 hours. After 3 hours, include the peeled and quartered potatoes along with the chopped carrots.
- Add the cabbage wedges to the slow cooker two hours before you intend to serve the meal.
- Once cooking is complete, remove the corned beef and allow it to rest for 15 minutes before slicing. Serve it alongside the cooked potatoes, carrots, and cabbage.
Ingredients
- 3 to 4 pounds of uncooked corned beef brisket, including spice packet
- 1 onion, chopped into large pieces
- 3 cloves of garlic, sliced
- 2 bay leaves
- 2 ½ to 3 cups of water (up to 2 cups can be substituted with beer if preferred)
- 2 pounds of potatoes, peeled and quartered (peeling optional for thin-skinned varieties like red or Yukon gold)
- 2 large carrots, chopped
- 1 small head of green cabbage, cut into wedges
Nutritional Values
Calories: 592 | Carbohydrates: 32g | Protein: 39g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 2817mg | Potassium: 1653mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3545IU | Vitamin C: 136.9mg | Calcium: 135mg | Iron: 9.5mg
FAQ
- What is the best way to cook corned beef and cabbage?
- For a tender and flavorful corned beef and cabbage, use a slow cooker. This method allows the meat to cook low and slow, making it tender and juicy. It’s ideal to use a 6QT slow cooker or larger to accommodate all the ingredients.
- When should I add potatoes and cabbage to the slow cooker?
- Add the potatoes to the slow cooker about 5-6 hours before the cooking is complete to prevent them from becoming mushy. The cabbage should be added 2 hours before serving to ensure it is cooked perfectly.
- How can I tell if my corned beef is done cooking?
- Check the tenderness of the corned beef by inserting a fork into the meat. If it is still tough, it needs more cooking time. It should be left to cook until it becomes tender and easy to pull apart.
- What spices are recommended for corned beef?
- If your corned beef does not come with a seasoning packet, you can add whole spices like allspice, peppercorns, mustard seeds, and coriander. Alternatively, use a couple of tablespoons of pickling spices, a few peppercorns, and a bay leaf bundled in cheesecloth.
- Why is it important to cut corned beef against the grain?
- Cutting the corned beef against the grain breaks down the long fibers, resulting in a juicier and more tender texture, making it easier to eat and enjoy.
Tips
- Add Ingredients at the Right Time: For optimal texture, introduce the potatoes into the slow cooker a few hours into the cooking process, allowing them to cook for about 5-6 hours. Add the cabbage two hours before serving to avoid it becoming too soft.
- Ensure Tenderness: Corned beef, being a tough cut, benefits from a long, slow cooking time. If it remains tough after the recommended cooking duration, leave it to cook longer until it’s tender.
- Rest Before Slicing: Allow the cooked corned beef to rest for at least 15 minutes prior to slicing. This helps retain its juices and enhances tenderness.
- Slice Against the Grain: To achieve the best texture, slice the corned beef against the grain. This ensures the meat is easier to chew and more succulent.
Equipment
- 6QT Slow Cooker (or larger)
- Cheesecloth (for bundling spices if needed)
