Nothing says St. Patrick's Day like classic corned beef and cabbage. But, don't be afraid to enjoy this traditional Irish meal any time of the year. This recipe is made corned beef recipe is made simple by the hands-off cooking power of your slow cooker.
Arrange potatoes and garlic on bottom of slow cooker. Place corned beef on top of vegetables and sprinkle with seasoning from packet. Push cloves into onion and add to cooker. Add enough water to just cover meat; cover and cook on low until tender, 6 hours and 30 minutes to 8 hours.
Transfer meat to cutting board and cover with foil to keep warm. Transfer potatoes to bowl and cover with foil to keep warm. Add carrots and cabbage to cooker, turn to high, cover and cook until just tender, about 30 minutes.
Slice beef across grain and serve with potatoes, carrots and cabbage.
Very good, but when I make Corned Beef and cabbage When meat is cooked take out of pot, place on baking pan cover with foil and keep warm in 225 degree oven. Then add the cabbage to pot until cooked. This way the meat doesn't taste like cabbage, you can always add the liquid if you like to the meat.
This tasted great and was very easy but the times were way off. My corned beef was small, 2.5 lbs and 6 hours was not quite enough. I will make this again but I will cook it for the whole 8 hours. Also, the veggies were still hard and almost raw after 30 minutes on high. We had to eat our beef and potatoes and save the cabbage and carrots for the left overs. I ended up having to cook the veggies for about two hours. Next time I will add them to the crock pot for the last 3-4 hours of cooking and just leave it on low.
Tasted great and was so easy to prepare. I did not have enough room in my slow cooker for the potatoes so I boiled them separately. I also had problems with the carrots not cooking in the designated time and so I would amend that the next time I make it and cook it separately as well. I served it with Irish soda bread.
As corned beef and cabbage goes, this recipe is decent...for the corned beef and cabbage. And the potatoes, too. The carrots, however, would not cook. We surmised that we just had mutant carrots, but when we added them to the crock pot and turned it up to high they just weren't cooking. We ended up boiling them on the stove and they still weren't done after an additional half hour (one hour total). So I blame those particular carrots because I've never seen carrots take that long to cook.
Also, my roast was a little bit under 4 pounds and I had a hard time fitting all of this in my crock pot, nevermind covering everything with water. I don't have a small crock pot. I think it's 6 quarts. I had to rearrange things a few times to make sure they cooked evenly.
This is great -- not overcooked. Be sure to cut off as much as the fat as possible from the top of the meat and to rinse it like no tomorrow to avoid it being oversalted. I steamed the cabbage and carrots in the microwave for 20 minutes and used frozen pearl onions to sub for the big onion.
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