Crock Pot Corned Beef and Cabbage (that actually tastes good)




I've tried a lot of different corned beef and cabbage recipes in the slow cooker.  This by far is my favorite.  The corned beef comes out deliciously tender, but not overcooked and the cabbage stays tender crisp (not mushy). 

I made this in my 5 quart slow cooker.

Ingredients:
(1) 3 to 4 lbs corned beef brisket (I throw out the seasoning packet that comes with it).
12 ounces of beer or beef broth
1 heaping teaspoon of Better Than Bullion Beef Base*
1 teaspoon ground pepper
1 teaspoon allspice
3 cloves of crushed garlic

1 head green cabbage (cut into 8 thick wedges - remove the outer leafs and core)

Directions:
Rinse the corned beef very well with water. Add it to the slow cooker with all of the ingredients except the cabbage. Cook on low 6 hours. Add the cabbage wedges and cook one additional hour on low.

I trim off any excess fat after cooking and serve it with whole grain mustard or horseradish sauce. You can season the cabbage further if desired.

I like my cabbage tender crisp (not soft), so I add it to the slow cooker the last hour. If you like it soft, I would add it to the slow cooker the last 2 hours of cook time.

You could add potatoes to this as well.  I prefer to make my potatoes separate, but it is just a preference.

Better Than Bullion Beef Base:  If you don't know what this is, you can find it at most grocery stores in a glass jar near the bullion cubes.

Got leftovers?  
Try this awesome Reuben Dip
http://www.christineiscooking.com/2013/03/reuben-dip-microwave-crock-pot-or-oven.html

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

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Copyright 2013 christineiscooking.com Do not copy.  You may repost this recipe only by a direct link back to the recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Crock Pot Corned Beef and Cabbage (that actually tastes good)




I've tried a lot of different corned beef and cabbage recipes in the slow cooker.  This by far is my favorite.  The corned beef comes out deliciously tender, but not overcooked and the cabbage stays tender crisp (not mushy). 

I made this in my 5 quart slow cooker.

Ingredients:
(1) 3 to 4 lbs corned beef brisket (I throw out the seasoning packet that comes with it).
12 ounces of beer or beef broth
1 heaping teaspoon of Better Than Bullion Beef Base*
1 teaspoon ground pepper
1 teaspoon allspice
3 cloves of crushed garlic

1 head green cabbage (cut into 8 thick wedges - remove the outer leafs and core)

Directions:
Rinse the corned beef very well with water. Add it to the slow cooker with all of the ingredients except the cabbage. Cook on low 6 hours. Add the cabbage wedges and cook one additional hour on low.

I trim off any excess fat after cooking and serve it with whole grain mustard or horseradish sauce. You can season the cabbage further if desired.

I like my cabbage tender crisp (not soft), so I add it to the slow cooker the last hour. If you like it soft, I would add it to the slow cooker the last 2 hours of cook time.

You could add potatoes to this as well.  I prefer to make my potatoes separate, but it is just a preference.

Better Than Bullion Beef Base:  If you don't know what this is, you can find it at most grocery stores in a glass jar near the bullion cubes.

Got leftovers?  
Try this awesome Reuben Dip
http://www.christineiscooking.com/2013/03/reuben-dip-microwave-crock-pot-or-oven.html

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com Do not copy.  You may repost this recipe only by a direct link back to the recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine