In honor of St. Patrick’s Day I wanted to share with you my corned beef and cabbage recipe. I have never even tried corned beef until this year after finding myself to be a Fancy Flexitarian. I can now say that I do not in fact like corned beef, but I love, love, love the boiled vegetables. Corned beef is something that my husband loves, so in tradition I have been making this every year for at least the past 4 years. If you are not in fact a flexiatrian like myself, feel free to omit the corned beef and use one cup of apple juice in place of the juice from the meat for the boiled vegetables. (Weird I know, but good. Trust me!) Then you have your vegetarian boiled dinner.
You Will Need
- Slow Cooker
- Baster
- Roasting Pan
- Large Stock Pot, About 5 qts.
Ingredients
- 2 – 2.5 lb. Corned Beef
- 1 cup Apple Juice
- 1/2 cup Dark Brown Sugar, Divided
- 1/2 cup Yellow Mustard, Divided
- 1 Yellow Onion, Chopped
- 1 lb. Carrots, Cut to 1 in. pieces
- 2 lb. Yukon Gold Potatoes, Cut to 1 in. pieces
- 1/2 Head Cabbage, quartered
- 5 cups Water
For the Corned Beef
1.) Place corned beef in slow cooker, fattier side down. Pour the apple juice over the top. Spread 1/4 cup of the yellow mustard over the top of the beef. Sprinkle 1/4 cup of the brown sugar over the top. Cover and cook on low for about 6 – 6.5 hours.
2.) Transfer the beef to your roasting pan. Pour 1/4 Cup liquid from the slow cooker over the top. Coat with remaining yellow mustard, then spread the brown sugar over the top. This will make it get nice and caramelized.
3.) Place in 300 degree oven for 15 – 20 minutes. Turn off heat and let it rest in warm oven while the vegetables finish cooking.
For the Boiled Vegetables – Begin After Meat is Removed from the Slow Cooker
1.) Add 1/4 cup of liquid from the slow cooker to your stock pot. I like to use a baster for this because it helps separate the fatty bits from the liquid. Over medium heat add the onion and cook for about 5 minutes.
2.) Remove remaining liquid from the slow cooker with your baster (if using). You can transfer directly to a measuring cup for exact measurement, or to a small bowl. You will want to reserve about 1 cup.
3.) Add the liquid stock to your stock pot, along with the carrots and potatoes. Add 5 cups of water, bring to a boil.
4.) Add cabbage and reduce heat to a simmer. Cover and let cook about 35 minutes or until all vegetables are tender.
Sprinkle with Sea Salt to Taste & Enjoy!
This will make about 6 servings, depending on the size of the corned beef. It will make around 8 servings for the vegetables.
One Healthy Wifey 