Crock Pot Corned Beef Cabbage Recipe 45 Food

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• Remove the corned beef from the package.
• Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
• Cover and cook on LOW for 6 hours.
• Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
• Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
• Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
• Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

CORNED BEEF AND CABBAGE (CROCK POT)

Steps:

• Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
• Place corned beef and contents of spice packet in the mixture.
• Scatter the potatoes and carrots over the top and along the sides.
• Cover and cook on high heat setting 4 hours.
• Remove the lid and scatter the cabbage wedges over the top.
• Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
• To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

CROCK POT CORNED BEEF & CABBAGE

Steps:

• Place the potatoes, carrots, and onions in the bottom of the crock pot.
• Top with the brisket and sprinkle meat with the seasoning packet.
• Pour beer over meat, and if necessary, add water until meat is just barely covered.
• Cook on low 10-12 hours.
• Remove meat from crock pot; set aside and keep warm.
• Place cabbage in crock pot; cook on high for 30-35 minutes or until cabbage is cooked to your liking.
• Mix together applesauce and mustard, and use as a sauce for the meat, if desired (prepared horseradish goes well also).
• Slice meat thinly across the grain and serve hot with cooked vegetables.

CROCK POT CORNED BEEF & CABBAGE

Steps:

• Put all ingredients in a crock pot in order listed, except for the cabbage.
• Cover and cook on low for about 8 hours (about 5 hours on high).
• Add cabbage, cover and cook for one more hour or until tender.
• Serves 6-8.

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• Combine ingredients in crock pot with cabbage on top.
• Cut meat to fit, if necessary.
• Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

CORNED BEEF, CABBAGE, AND POTATOES FOR THE (LAZY CHEF) CROCK POT

Steps:

• Rinse the corned beef under cold water, rubbing the meat gently to remove any thick juices.
• Place the corned beef in a large pot (at least 5.5 quarts, preferably 6-7) add the water, bay leaves, black peppercorns, allspice berries, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface (usually white foam). NOTE: you may need to replace some of the peppercorns, allspice berries, or cloves as they are sometimes discarded with the scum).
• Boil for about 15-20 minutes until water changes to a caramel color.
• Place corned beef in the crock pot, fat-side up, and gently pour the liquid from the pot into the crock pot. Be sure all the contents are transferred to the crock-pot. Cook on high heat for 9 hours.
• Using a spatula and tongs, place the corned beef back into the large pot (try to balance the corned beef on the spatula as it will tend to want to come apart at this point) Transfer the remaining contents of the crock-pot back into the large pot, cover, and bring to a gentle boil. Keep pot covered and simmer for 2 1/2 hours.
• Remove corned beef using the same method above, place on cutting board and cover tightly in aluminum foil to keep warm.
• Using a spoon, remove as many of the peppercorns, allspice berries, and cloves as possible. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower heat and simmer until vegetables are tender (20-25 minutes).
• Using a slotted spoon, transfer the cabbage to a large platter. Gently trim the fat from the corned beef brisket. Slice the corned beef, across the grain, into thin slices (1/4 - 1/2 inch). Place the slices over the cabbage and add the potatoes to either side. Season the corned beef with pepper. Serve immediately.

SLOW COOKED CORNED BEEF AND CABBAGE

Steps:

• In bottom of crockpot, place carrots, potatoes, onions and garlic.
• Trim fat from brisket and sprinkle with salt, black pepper and thyme.
• Place brisket on top of vegetables.
• Add beef broth, cover and cook on low for 10 to 12 hours.
• Before serving, remove 1 cup of broth from crockpot and pour into skillet.
• Add cabbage wedges and simmer until cabbage is tender.
• Cut meat across the grain and serve with vegetables and broth.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
• Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
• Cook on Low for 10 hours.
• Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
• Cook cabbage on High until tender, 30 to 45 minutes.
• Slice corned beef and serve with cabbage mixture.

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• Put all ingredients except cabbage wedges in Crock Pot in order listed.
• Cover and cook on Low 10-12 hours or High 5-6 hours.
• Add cabbage wedges to liquid, pushing down to moisten, after 6 hours on Low or 3 hours on High.
• Note: Vegetables may be varied, or omitted for plain corned beef.
• Note: To prepare more cabbage than Crock Pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from Crock Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.