Corned Beef And Cabbage Crock Pot meals are delicious when St Patrick's day and winter.
Ingredients:
4 ½ lbs corned beef brisket
2 medium onions , quartered
1 head cabbage , cut in small wedges
½ teaspoon pepper
3 tablespoons vinegar
3 tablespoons sugar
2 cups water
Directions:
1.Combine ingredients in crock pot with cabbage on top.
2.Cut meat to fit, if necessary.
3.Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
http://www.food.com/recipe/crock-pot-corned-beef-and-cabbage-21111#ixzz1orA7F0Et
Crockpot Corned Beef and Cabbage
Prep Time: 25 minutes
Cook Time: 11 hours
Total Time: 11 hours, 25 minutes
Yield: 8 servings
Ingredients:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 10-12 hours.
Remove corned beef from crockpot and cover with foil, then put into 200 degrees F oven to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side; I myself prefer honey mustard.
If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours. Although, with this much liquid, there shouldn't be much problem with anything burning.
http://busycooks.about.com/od/beefroastrecipes/r/cpcornedbeef.htm
Crockpot Corned Beef and Cabbage
by: PHRAUGIEMinutes to Prepare: 20
Minutes to Cook: 495
Number of Servings: 8
Ingredients
6 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
3 medium carrots, thinly sliced
1 corned beef brisket, about 2.5 pounds
1 cabbage, about 2 pounds
1/2 teaspoon black pepper
1 1/2 cups water
Directions
Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water.
Cover and cook on low setting for 7 to 8 hours, until meat and vegetables are tender.
Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
Slow Cooker Corned Beef and Cabbage
Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.
Ingredients
2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4-pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
Directions
For serving: grainy mustard and horseradish sauce, recipe below
Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
Creamy Horseradish Sauce:
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash hot sauce
salt and pepper to tast
Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.
http://www.foodnetwork.com/recipes/slow-cooker-corned-beef-and-cabbage-recipe/index.html
Tis’ almost St. Patty’s Day and thus the perfect time to cook up a good Corned Beef and Cabbage Stew! But before we get started, what the heck is a corned beef anyway? In America, we think of this as a traditional Irish dish, but in Ireland, the meal is hardly eaten at all, even around holidays. Although it’s not popular now, a long time ago it was an important food for all classes. It was thought to be brought over by Irish immigrants and turned into an Irish-American favorite.
The term corning means to preserve something with salt brine. Corn is the English term for a small particle. Before people had refrigerators, they had to corn their meat in order to keep it longer. It was customary to serve meat from the winter with fresh cabbage from the spring to eat on Easter, and thus we have the traditional dish Corned Beef and Cabbage.
I grew up eating Corned Beef and Cabbage and had never attempted to make it myself. I decided I wanted to try a bit different of an approach, and cook it in the slow cooker while I worked. I also of course wanted to add a secret ingredient: BEER!
The hardest part of the recipe turned out to be finding the dang corned beef! I bought most of the ingredients at Whole Foods, but couldn’t find the beef. I sent my boyfriend out on a run, and he brought back 3lbs of deli meat. I wasn’t very descriptive on what I needed, but it didn’t go to waste as we made some tasty corned beef reubens. I then stopped by Kroger and found the only corned beef brisket at a mere 2 lbs. The butcher explained that they don’t usually have many except around holidays.
With all the ingredients collected, I concocted a wonderful version of slow cooked corned beef and cabbage using Arcadia Nut Brown Ale. You can use just about any beer for this, I chose a brown for the malty aroma and carmel flavor.
Ingredients:
3lb Corned Beef Brisket
1 onion
4 yukon gold potatoes
1 small head of cabbage
2 cups of baby or chopped carrots
1 bay leaf
1/2 teaspoon pepper
1 12oz beer
water
Step 1:
Place the carrots, quartered potatoes, and chopped onions in the bottom of a slower cooker. Cut the brisket in half and place on top of the veggies with chopped cabbage, pepper and spice packet that comes with the brisket.
Step 2:
Pour the beer over the meat and veggies, and then fill the empty beer bottle with water twice and add that in as well until the mixture is mostly covered in liquid. As the ingredients cook, they will shrink and be more submerged. Place one bay leaf on the top.
Step 3:
Turn the slow cooker on low, and cook for 8-9 hours or until the meat and veggies are tender. Remove the bay leaf before eating. Enjoy!
