Sunday, March 15, 2015

Recipe: Corned Beef & Cabbage in the Crock Pot

This is the Betty Crocker version of the classic New England Boiled Dinner using a slow cooker. I made this recipe today for me and my daughter; it was delicious - I will offer annotations and comments where relevant.

Beef and Vegetables

  • 4 medium red potatoes, unpeeled, cut into 1-inch pieces
  • 4 medium carrots, cut into 1-inch pieces
  • 1 medium onion, cut into 6 wedges
  • 1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
  • 1 can (12 oz) beer or nonalcoholic beer
  • Water
  • 8 thin wedges cabbage


  • 1/4 cup applesauce
  • 2 tablespoons Dijon mustard


  1. Spray 5- to 6-quart slow cooker with cooking spray
  2. In cooker, place potatoes, carrots and onion
  3. Top with corned beef; sprinkle with contents of seasoning packet
  4. Add beer and enough water to just cover corned beef
  5. Cover; cook on Low heat setting 10 to 12 hours
  6. Remove corned beef from cooker; place on serving platter and cover to keep warm
  7. Add cabbage wedges to vegetables and broth in cooker
  8. Increase heat setting to High
  9. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender
  10. Meanwhile, in small bowl, mix sauce ingredients
  11. To serve, cut corned beef across grain into thin slices
  12. With slotted spoon, remove vegetables from cooker
  13. If desired, skim fat from juices in cooker
  14. Serve vegetables with juices and corned beef with sauce

Expert Tips
If your corned beef doesn't have its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string; add the packet to the cooker

My Two Cents
I didn't make the sauce, though it does look good. No particular reason for not making it, I just chose to leave it out this time.

About 10 hours in, I simply added the cabbage into the pot and served it all about an hour or so later; this worked out fine as well.

No comments: