How to Make Corned Beef and Cabbage - Corned Beef and Cabbage in a Crock Pot

The Irish of a hundred and fifty years ago wouldn't recognize this dish - it's an American adaptation. That doesn't mean it's not delicious - and it consistently hits "Top Ten" lists of comfort foods. But when the Irish arrived on American shores, they were looking to recreate a more traditional, truly Irish dish - Irish Boiled Bacon and Cabbage. Because American bacon was far different from what was known on the Emerald Isle, they turned to a close equivalent. Some of the rumors associated with the history of corned beef and cabbage claim the Irish adapted the dish from the gorgeous Jewish delicatessens that were all over New York City. That dish was corned beef - and therefore Americans came to associate this dish with the Irish, and the dish further came to be associated as a traditional one for St. Patrick’s Day. Of course, it’s traditional in America only, not in Ireland. On the other hand it’s said that everyone is Irish on St. Patrick’s Day – so all is good!

Now - if you want the best Corned Beef ever - brine it yourself. It really doesn't take much effort, and you'll be amply rewarded for the bit of extra effort with the payoff in flavor. You really will be delighted. If not, of course you can use commercial corned beef. If you simply want to know how to make corned beef and cabbage without getting too dedicated, or if you want to use your slow cooker for a really relaxed version, then check out the recipe below. The directions are for corned beef and cabbage in a crock pot, in a slow cooker, or a Dutch oven – they all work. And they all lead to the best corned beef and cabbage recipe ever. Either way, this dish is hearty and comforting, and the flavors pop - you'll be proud to share this one!

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 You'll Need:

• 3 pounds corned beef brisket, rinsed
• 2 bay leaves
• 2 teaspoons peppercorns
• 4 whole allspice
• 2 whole cloves
• 8 small red potatoes, halved
• 4 large carrots, cut 1" thick pieces
• 2 pounds cabbage, cut into wedges
• 2 quarts water (more or less, just to cover corned beef)
  
  

1. Preheat oven to 300F.
2. Place the corned beef in a large Dutch oven, and add the bay leaves, peppercorns, allspice berries and cloves. Cover with water.
3. Bring pot to a boil, and reduce to a simmer, skimming off any scum that rises to the surface. Cover the pot, and place it into the preheated oven.
4. Braise until the corned beef is very tender, about 4 hours. Alternately, you can transfer the corned beef brisket and liquid to a slow cooker and cook for about 8 hours.
5. Place the corned beef on a cutting board, and cover tightyly with foil to allow it to rest, and to keep it warm. Place Dutch oven with cooking liquid onto the stovetop. Add cabbage, potaotes and carrots and bring to a boil. Reduce heat to a simmer, and simmer for about 20 minutes or until vegetables are tender.
6. Transfer the vegetables to a serving platter. Thinly slice the corned beef across the grain. Ladle some of the cooking liquid over the corned beef and season with pepper. Serve immediately with the Parsley Sauce or Horseradish Sauce.