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Easy Corned Beef and Cabbage Recipe

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"I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread."—Karen Waters, Laurel, Maryland

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Easy Corned Beef and Cabbage Recipe

Prep: 15 min. Cook: 8 hours

Yield: 6-8 Servings

15 480 495

Ingredients

1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Directions

Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving. Yield: 6-8 servings.

Originally published as Corned Beef and Cabbage in Quick Cooking March/April 1999, p35

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Reviews for Easy Corned Beef and Cabbage

Easy Corned Beef and Cabbage

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Reviewed on Dec. 07, 2008 by balmyseas

Slow cooker is the only way to cook corned beef in my opinion.

Joanne Gurr, IN

Reviewed on Mar. 17, 2008 by jane serafin

re: Corned Beef & Cabbage

It should be noted if you limit you intake of salt this recipe will be very salty on your taste buds (beef, carrots, potatoes). Best to use the "boil" method instead.

Reviewed on Mar. 17, 2008 by ruth50a

This was excellent!!! This is the first time I have cooked Corned Beef and was surprised how easy and tasty this was. Thanks so much.

Evelyn Wollmann, Fedora, SD

Reviewed on Mar. 14, 2008 by mountain cook

Mary Bone thanks for the tip on the cabbage, I cook mine in the slow cooker( I'm at work all day) Then glaze in the oven.

Reviewed on Mar. 14, 2008 by fmartin

Reviewed on Mar. 12, 2008 by Mary Bone

I love to experiment and a couple of years ago I decided to try cooking our Corned Beef in beer. I just buy the cheapest quart or liter bottle of beer in the grocery. Pour the beer over the meat in a slow cooker. If the beer does not completely cover the meat, I just add water. Also, I usually toss the spices that come with the corned beef and add a tea ball-ful of Penzey's corned beef spice mixture. Since none of my family likes the super cabbage-y taste, I steam the cabbage with some of the beer liquid, and then the cabbage is crispy tender, rather than olive drab (like Mom's was in the day). Mary Bone

Reviewed on Mar. 07, 2008 by C1PNR

If you are buying a "Corned" brisket, most of the recipes I have call for "mixed pickling spices" and maybe some cracked peppercorns. Starting from scratch is a "whole 'nother story" and I suggest an online search.

BTW, if you can find a "Corned" tri tip roast, you'll never go back to brisket! Years ago I did business with a small butcher shop that did his own tri tips. Man do I miss that shop!

Reviewed on Mar. 06, 2008 by 02281935

In place of the water I use Apple Juice and I find that it makes the meat very tender. Following cooking I also mix Brown Sugar and Mustard along with Apple Juice for moisture and rub it over the meat. Place in a pre-heated 350deg. over for about 15min.

Reviewed on Mar. 04, 2008 by jmoultroup

Re: Corned Beef and Cabbage

What seasoning is contained in the spice packet?

Reviewed on Mar. 04, 2008 by jneu

Sounds really great, can't wait to try it.

jneu

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