Corned Beef and Cabbage
There is nothing more classically Irish than Corned Beef and Cabbage. Growing up, my sister and I would beg my mom to make it for dinner at least once a month, not just at St. Patrick’s Day.
There really isn’t a recipe for this meal — you just more or less follow a timeline and instructions.
Corned Beef and Cabbage
2015-03-12 08:08:58
There really isn’t a recipe for this meal — you just more or less follow a timeline and instructions.
Cook Time
8 hr
Ingredients
- 1 corned beef
- 1 head savoy cabbage
- 2-3 yukon gold potatoes per person
- water
- whole grain mustards
- horseradish
Instructions
- Start by buying a corned beef that is already flavored and has the spices included. Next, you’ll need a head of cabbage (I like Savoy, curly leafed cabbage as it’s a bit more delicate in texture and flavor than regular cabbage), and finally 2 or 3 Yukon gold potatoes per person.
- Place the corned beef in a large slow cooker, cover with 5 cups of water, or just enough to cover the beef. Set slow cooker on low for 8 hours.
- After 2 hours of cooking, add in the potatoes and continue to cook.
- With 1 hour of cook time remaining, core and slice the cabbage in wedges and place into the slow cooker. Try to nestle the wedges into the liquid — you may have to gently lift potatoes out and then replace on top.
- At the end of the 8 hours, remove the beef, scrape off the layer of fat and then slice into 1/2 inch thick slices going across the grain.
To serve
- Place the sliced beef in the center of a large platter and then spoon the potatoes around on one side and lay the wedges of cabbage on the opposite side. Enjoy with whole grain mustards and horseradish.
Shaun Myrick https://www.shaunmyrick.com/
