Favorite Corned Beef and Cabbage
Total TimePrep: 10 min. Cook: 2-3/4 hours
I am about to try this recipe, but wanted to add my favorite tip. The packet of spices add flavor, but are a nuisance with all of the little peppercorns etc. I pour the spices into a large tea ball and place it in the cooker. I also add a package of dry onion soup mix. The result is a wonderful soup base remaining after the meat and vegetables are taken out. Sometimes I'll add more vegetables and continue cooking for a little bit. Other times, I enjoy it as a soup. What a shame to toss out such a great thing.
I make it your way but never added brown sugar. Fall is best time because cabbage & potatoes are FRESH.. I use small head of cabbage and leave the core so it stays together and whole skin on Eastern white Potatoes..My family always ate w horseradish and wholegrain mustard spread on top and 1 cup of cooking liquid. My wife's family sprinkled apple cider vinegar on top. The reviewer who wants more flavor may try a combination of The 3 or Red Wine or Rice wine vinegar.. Experiment a bite full at a time . ENJOY
It was good, I'd like to figure out how to make it more flavorful next time. The sauces are helpful. I'm thinking maybe I covered it with too much water to be sure it was covered, diluting the flavor. The thing I really liked about it, compared with how I have prepared corned beef and cabbage before (in a crockpot), was that the vegetables were added later in the process and not as mushy as our previous efforts. I would reduce the amount of time for potatoes and carrots, and check them rather than keep them cooking until the end. This is a recipe I'll stick with, but I'll also look at tweaks and figure out ways to boost the flavor. Thanks.
I made this recipe for our St Patrick's Day Dinner. This is going to be our Corned Beef recipe from now on
YUM! This is a delicious recipe! Here are my tweaks. I had a pre-seasoned corned beef from Costco. I couldn’t be home so I started it in the crockpot. In addition to the recipe, I added a can of beer. I made sure the meat was covered with liquid. I cooked it on high for about 7 hours. When I got home, I was in a time crunch, so I transferred the meat and liquid to a stovetop pressure cooker. I cooked it at pressure for about an hour. Brought the pressure down and added the potatoes and carrots. I took some of the broth for the sauce at that time. Took it back up to pressure for about 30 minutes. Made both sauces during that time. Took the pressure back down, added the cabbage. Back up to pressure for a couple minutes. Brought the pressure back down...each time, I released the pressure fairly quickly because I was time-limited. The meat was fall apart tender. The potatoes, carrots and cabbage were cooked to perfection. The sauces took everything to the next level. Absolutely delicious. I still served regular mustard and one person ate it, but the rest of us used the sauces. It’s the middle of the night right now. I woke up thinking about my delicious dinner. I wowed our friends. They couldn’t stop raving. I’m soooooo glad I found this recipe. Thank you. DELICIOUS!
Just like my mom’s recipe, although she always adds an onion halved in the pot with the corned beef, along with about 10 peppercorns, the bay leaves, and a clove or two. Add a decent sized turnip when you add the carrots and potatoes. We don’t like horseradish, so I can’t comment on that sauce, but everything else is delicious and practically cooks itself. Sometimes I turn the potatoes and cabbage into colcannon, but it’s great as is.
It was absolutely delicious. Will definitely make again. Thank you for the recipe.
Prepared this dish last St. Patrick's Day and it was a big hit! The Corn Beef was literally falling apart and flavorful. I added a few extra herbs in the boil because being Puerto Rican it's kinda a habit. I included red and green bell peppers, parsley, white onion, garlic and additional salt and pepper. I also used beef stock and beer instead of water. My husband usually doesn't eat the Irish food served at the local pub but he ate and ate until there wasn't anything left. He particularly loved the horseradish sauce, I didn't make the mustard because I ran out of time. I've cooked this meal 5 times so far, and plan on making it our regular St. Patrick's Day Dinner!
Excellent. I added 1 can of light beer. I did not make the mustard sauce, only the horseradish sauce. Very good.