Having ancestors from several parts of the world is kind of fun. Even if I never knew them, or have never been to those parts of the world. Traditions have been passed down generation through generation. I feel some of the best traditions have to do with food. That’s just how I am.
Luckily, I have some Irish genes in me. (Did you notice all the red heads in my family??) So AT LEAST once a year my family enjoys some Corned Beef and Cabbage. Yummy. St. Patrick’s Day is less than two weeks away, so tradition or not, you should make this!
Now, unfortunately (or fortunately) my ancestors didn’t pass down any secret recipes for curing our own beef, so we make do with the pre-cured kind from the store. Like this…Corned Beef Brisket. I typically use the flat cut. I think different cuts would work about the same though.
Remove the brisket and the seasoning packet from the packaging.
Place the brisket in your crock pot, fat side up. Then sprinkle the contents of the seasoning packet over the top of the meat. Then add enough water to cover the meat. Some of the seasonings will float off the brisket, that’s ok. They’ll still do their job.
Set the crock pot to cook, and then take a break for a few hours. I cook my meat on low for about 6 hours. When you have about 2 hours left start prepping your vegetables. Chop the potatoes into large bite size pieces. Carrots can be about the same size, if you are using baby carrots you don’t even need to cut those. The cabbage should be cut into larger chunks.
During the last hour and a half of cooking, add the vegetables. Add the carrots and potatoes first. About 30 minutes before the meat is done, add the cabbage.
Once everything is tender, spoon all the veggies out and into a bowl, or serving dish. Carefully remove the brisket. It should be tender, but try not to let it fall apart. Place it on a cutting board so you can slice it. I cut the layer of fat off the top before slicing it. Then you want to cut against the grain. These arrows below show you the direction the grain of the meat is going. The knife is placed perpendicular to the those lines, showing you to cut that direction.
You want your slices to be about a centimeter thick. Like I said, the meat should be very tender, so you can see some of the edges are already falling apart. That’s ok, feel free to do a little taste testing on those. 😉
Serve the sliced meat along side the the veggies. The veggies will have absorbed the flavor of the meat, and they are SO good! Even the cabbage, which might not look super appetizing, is delicious.
- 1 Corned Beef Brisket 3-5 lbs, I recommend flat cut
- water- enough to cover the brisket
- 15-20 baby carrots, or 5-7 large carrots, cut into large bite sized pieces
- 4-5 red potatoes, cut into large bite sized pieces
- 1/3- 1/2 head of green cabbage- cut into chunks
- mustard for dipping- optional
- Remove brisket and seasoning packet from packaging. Place brisket, fat side up, in a large crock pot. Sprinkle seasonings from packet over the meat. Fill the crock pot with water, enough to cover the meat. Set crock pot to low, and let sit for about 4 hours before adding veggies. Cook for a total of approximately 6-8 hours.
- After 4 hours, prep the vegetables. Add the carrots and potatoes to the crock pot. When about 30 minutes cook time remains add the cabbage. You may want to up the temperature of the crock pot when you add the veggies.
- When veggies are fork tender, but not mushy, remove them to a bowl or serving dish. The brisket should be tender as well. Carefully remove the brisket to a cutting board. Remove and discard the layer of fat. Slice the brisket against the grain of the meat. Cut slices about 1 centimeter thick.
- Serve the meat and veggies together. Serve meat with mustard for dipping.
I grew up eating my corned beef dipped in mustard. Never looked back.
I actually prefer plain ole’ yellow mustard, but you could use spicy, or brown mustard, or whatever you have handy.
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Also linked with Hun…What’s for dinner?