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Best Corned Beef and Cabbage Recipes

Best Corned Beef and Cabbage Recipes

What Is Corned Beef?

Corned beef is beef brisket that has been cured with rock salt that has large grains, called “corns”, hence the name “corned beef”. Corned beef is traditionally enjoyed on St. Patrick’s day to celebrate Irish immigrants who came to America, and the relatively inexpensive foods that were typically eaten at that time.

Corned Beef Seasonings

Corned beef is known for its aromatic mixture of seasonings that include mustard seed, dill, bay leaves, allspice, and more. Corning beef is an easy process, but it does take some time for the beef to fully cure. To get the flavor just right, recommend mixing five parts Pickling Spices to one part Whole Moroccan Coriander Seeds. Sprinkle one tablespoon of the spice blend per pound of beef into your brining mixture and place your brisket into the brine, weighing it down so it is submerged. After sitting in the refrigerator for 4-5 days, your corned beef will be ready to cook. See the full corned beef brine recipe here.

Crock Pot Corned Beef

After your corned beef has been brined, it’s time to cook. There are a few ways to cook corned beef, but one of the simplest and most fool-proof methods is in the slow cooker. In the slow cooker you can cook your beef, potatoes, cabbage, and any other vegetables you’d like, all at the same time in one dish. Add your potatoes, vegetables, sliced onion, garlic, and corned beef brisket into a crock pot. Season well with salt, pepper, and any other spices you prefer (we suggest mustard, dill, bay leaves, allspice, ginger, or coriander). Then, pour 2-4 cups of liquid into the pot. You can use water, beef broth, or beer for the liquid, depending on your preference. Cook on high for 5 hours, or low for 8 hours. If you want tender cabbage, cook alongside the corned beef and potatoes the entire time, but if you prefer crunchier cabbage, add it in for only the last 1-2 hours of cooking time.

How to Cook Corned Beef Brisket on the Stove

Cooking corned beef on the stove top is a quicker option than the slow cooker. Place your corned beef brisket into a large pot of water mixed with salt, pepper, and other spices you may prefer (we suggest mustard, dill, bay leaves, allspice, ginger, or coriander) and bring to a boil. Once boiling, reduce the heat and cook uncovered on low heat for 1.5 - 2 hours, or 30 minutes per pound. Halfway through the cooking time, add in the potatoes of your choice (we like to use red) and place the cabbage in a steamer basket on top of the corned beef pot and cook until tender. Cool the meat slightly before slicing, and serve with horseradish powder mixed with sour cream, for the perfect corned beef sauce. See our full stovetop corned beef recipe here.



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