Corned Beef and Cabbage in a Crock Pot

I don’t normally do food recipes on my blog, but a couple people on facebook have asked me how I cook corned beef and cabbage in my crock pot. Here is how I do it. I really like the way this comes out, but as they say, your mileage may vary:


Ingredients:

Corned Beef (I like ones with separate seasoning package)

1 head cabbage

Carrots

3 or 4 white or red potatoes (I keep the skin on)

1 Turnip (optional, if you use turnips, make pretend they are potatoes in the rest of the recipe)

1 onion (I usually use red, but it doesn’t matter)

1 bay leaf (optional)

1 or 2 crushed garlic cloves (optional – I don’t bother dicing it, because I’m going to take it out and not eat it)

Water

2 tablespoons of dry white wine OR 1 splash of white wine vinegar

Method:

1.Skin and cut carrots into about 1 1/2 or 2 inch long pieces or so (less if they are thick) (optionally: cheat and use baby carrots)

2. Cut onion up into disks (about 1/3 to 1/2 inch thick… it doesn’t really matter because I don’t eat them)

3. Cut potatoes (usually in thirds, depending on size). I keep the skin on, but do what you want

4. Place onions and carrots on bottom of crock pot (if they don’t all fit, don’t worry, just put them in with the the potatoes).

5. Place corned beef on top of onions and carrots.

6. Place potatoes and any remaining carrots.onions around the corned beef.

7. Cover with water

8. Add wine or vinegar. I’ve also used beer in the past and it was OK, but I think wine is better. If you use wine, for best results place a little extra into chef.

9. Throw in bay leaf and crushed garlic

10. Turn crock pot on low.

11. Make coffee and go to work

12. Come home from work

13. About 20 or 30 minutes before you want to eat (depending on how al dente you want your cabbage) cut your cabbage into wedges. Depending on the size of the cabbage, I either quarter it or cut it into sixths

14. Place cabbage in crock pot.

15. Turn crock pot on high

16. Cook until cabbage is to your liking

17. Serve with spicy mustard and if you can get it, some nice rye bread. Note: In Binghamton rye bread is not a viable option :-(.

Note: If you cook the corned beef all day, the corned beef will basically fall apart when you try to cut it. I like that, but you may choose to cook a little shorter length of time if you rather have nice slides. If you live close enough to work, you can get everything ready before work and go home for lunch and turn the crock pot on then.

Note 2: If I have some other extra veggies, such as celery, I might throw them in to the pot as well, but I take them out before serving.

2 Comments

  1. Jay Luker said,

    March 15, 2009 at 18:03:17

    That looks great. Turnips++. Also, I have found that a good horseradish mustard can take corned beef from good to transcendent. I wish I could remember the brand I like…

  2. Marghretta said,

    March 18, 2009 at 23:03:53

    Why don’t you eat the garlic??? It’s good for you!!!

    Garlic is an aphrodisiac – well it is if both people eat it 😎