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Monday, March 30, 2015

St. Patrick's Day Corned Beef

I'm posting this mostly for me; every March for the last several years I have called my mom to ask for a reminder on how to cook corned beef. It's not hard, but for a meal I manage to cook only once a year I just can't remember the details.


St. Patrick's Day Corned Beef

1 package flat-cut corned beef (point cut is too fatty)
Red potatoes

Place the corned beef in a Dutch oven. Empty the spice packet into the pot, and add plenty of water, an inch or two above the level of the beef. Boil corned beef for at least two hours, up to five.

About an hour before serving, prepare the vegetables. Peel and cut carrots into 2-inch pieces. Wash and cut red potatoes into 2-inch chunks. Trim and core a cabbage, then slice each half into 4 wedges. (Depending on the size of your corned beef and your taste for cabbage, you may prefer to use only half of the cabbage.)

Thirty minutes before serving add carrot chunks.  Twenty minutes before serving add red potatoes. Ten minutes before serving, add the cabbage wedges. (Or 5 minutes if you like your cabbage crisp tender.)

Once the vegetables are done to your preferred texture, remove and slice the corned beef. It's nice to smash each potato serving on the plate and soften them with a little of the broth. Enjoy!


Slow Cooker Corned Beef and Cabbage

Source: Cook's Country

1 3.5-4 lb flat-cut corned beef brisket roast, rinsed and fat trimmed to 1/4 inch
1 T pickling spice
1 1/2 lbs red potatoes, unpeeled
1 lb carrots, peeled and halved crosswise
1 small head green cabbage (1 1/4 lb)
6 c water

Place beef in the slow cooker and sprinkle with pickling spice. Tuck potatoes and carrots between beef and sides of slow cooker, if possible. (In mine, I just put them on top.) Cut cabbage into six 2-inch wedges through the core, leaving the core intact so wedges stay together while cooking. Add the cabbage to the slow cooker, then add water. Cover and cook 6-7 hours on high or 8-9 hours on low.

Turn slow cooker off. Remove the beef, moving vegetables as needed. Tent with foil and let the beef rest for 15 minutes. Cover slow cooker to keep vegetables warm. Slice the beef against the grain and serve with vegetables, dotting with butter as desired.

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