Easy Corned Beef Recipe

It’s not St. Patrick’s Day at our house without corned beef & cabbage.  In excess.  Meaning, we have to have enough for dinner, enough for 2nds, enough for Reuben sandwiches, and if I’m feeling generous, enough for corned beef hash the following morning.

I know corned beef isn’t traditionally Irish, but it’s traditionally Irish-American and you can’t go wrong with meat and potatoes in this family.

Here’s my set it and forget it St. Patrick’s day staple that you can do in a crock pot or dutch oven.

Start with the corned beef; I prefer flat cut over point cut since it’s less fatty, but either will do just fine.

Add all of the liquid/brine from the pouch, the spices and enough water to cover.

Get your veggies ready to roll.

Wash and remove the outer layer of cabbage leaves, cut into quarters or eighths (removing the core), tear open a bag of pre-washed baby carrots and scrub and halve your potatoes.  Put the potatoes in a bowl of cold water to prevent browning if you do this ahead of time.

Add the potatoes and carrots at about an hour of cooking time remaining, then add the cabbage at 30 minutes remaining.  Adding them from the start will end up in super smushy veggies.  You want them cooked through, not mashed.

Remove the corned beef to a cutting board and use a spider basket to easily scoop out the veggies leaving the cooking broth behind.  I serve the meat right off the cutting board and let guests help themselves to the vegetables which are hanging out in a bowl.  Some like more cabbage than others while some like carrots and potatoes, but no cabbage.

I like a little bit of everything, Guinness on the side, please.

I’ve even planned ahead and have dressing, Swiss cheese and rye bread on hand for my anticipated leftover Reubens so I won’t have to run to the store tomorrow.

Funny thing is: Joel will eat cabbage, but he’s not a fan of sauerkraut so these can’t technically be called Reuben sammys.  I invited Phanny over for dinner and had to tell him it was BYOS (bring your own sauerkraut).  I could only get away with that with family!

{2013: Updated to include printable!}

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Easy Corned Beef Recipe
 
Prep Time
Cook Time
Total Time
 
Corned Beef & Cabbage made easy! Your cooking time will vary depending on the method you chose (crock pot versus dutch oven)
: Main Dish
Serves: 6-8
Ingredients
  • Corned Beef, 6-8 lbs
  • Water, about 6 cups
  • 1-2 cabbages, quartered
  • 1 lb bag of baby carrots, pre-washed
  • 2 lbs red skinned new potatoes
Instructions
  1. Place corned beef in a crock pot or dutch oven with all juices from the bag. Add spice pouches and enough water to cover. Cook on low heat for 50 minutes per pound (stove top), or low heat for 6-8 hrs (crock pot).
  2. Wash cabbage, removing outer leaves and quarter, removing core.
  3. Scrub potatoes and halve. Place potatoes in a bowl of cold water to prevent browning if you are prepping your vegetables in advance.
  4. Add potatoes and carrots when there is about an hour of cooking time remaining.
  5. Add cabbage with 30 minutes of cooking time remaining.
  6. Remove corned beef to cutting board and allow to cool slightly. Slice against the grain, about ¼ inch thick.
  7. Using a strainer, remove vegetables to a serving bowl and leave the cooking broth behind.
  8. Serve with any variety of mustard, thousand island or Russian dressing.

 

Comments

  1. I need one of those “Martha Stewart Asian strainers”…Lol!

  2. Phanneth says:

    As requested ~ updated with a printable version of the recipe. Enjoy!

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