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Crock-Pot Corned Beef and Cabbage

Updated on November 22, 2014

Corned Beef and Cabbage, it's not just for St. Paddy's Day.

I think it is time you tried Crock-Pot Corned Beef and Cabbage. Crockpot or Slow cooked corned beef and cabbage is so easy, I don't really know why it isn't always prepared this way.

I am going to give a fabulous recipe to prepare corned beef and cabbage, which you will use over and over again. The most important information I will provide you with is; how to use a crock-pot safely. Too many people do not understand the basic fundamentals of food borne illness. I hope to explain this to you and help you avoid any of these unsafe situations.

I love cooking in a crock-pot it, streamlines the whole cooking process and simplifies my life. Our lives are in high gear as we try to squeeze all our duties and responsibilities into a single day. When dinnertime rolls around, the last thing you want to do is slave over a hot stove. I prefer to catch up with my husband and kids while enjoying a well-deserved glass of wine.

How do I accomplish this? I use a slow cooker or crock pot to make my meals.

I like to get things started in the morning before I leave and when I get home I finish things up. While I am waiting for the final cooking stage, it gives me an opportunity to relax a bit before dinner and enjoy some quality time with my family.

Happy St. Patty's Day!

Photo Credit Crock Pot Corned Beef and Cabbage

Beef Brisket - Flat Cut or Point Cut

You may have noticed when you go to your grocery store there are two choices of Corned Beef Brisket, flat cut and point cut.

But what's the difference? I have wondered this myself for quite awhile. I have discover that the flat cut is leaner and costs more than the point cut. The point cut has more marbling which equates to more flavor and will be more tender in the long run.

So in the end the choice is up to you. I have used both and the results are fine with either cut. I prefer to purchase the point cut because the marbling lends more flavor and I save some money because this cut is cheaper. I do trim off as much of the fat first before cooking.

Photo Credit Mibekfarms

Shun Classic 7" Santoku Knife

This stunningly beautiful line of classic cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

The "D" shape rests precisely in the curve of the fingers as they curl around the handle. The asymmetrical bolster is ground out more on the right side to provide proper finger placement and an easy, secure grip. The knives balance perfectly, with the pivot point just ahead of where the handle sweeps out of the blade.

Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife

Features:

VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon steel on each side, producing a 33-layer rust-free Damascus look

VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium

Shun Classics feature Ebony-black PakkaWood´┐Ż handles specifically designed for premium applications

Stainless-steel bolsters and end caps

Dishwasher safe

NSF approved

 

Photo Credit Is It Done Yet?

Splash-Proof Super-Fast Thermapen - Instant Read Thermometer

ThermoWorks Super-Fast Thermapen (Gray) Professional Thermocouple Cooking Thermometer
ThermoWorks Super-Fast Thermapen (Gray) Professional Thermocouple Cooking Thermometer

The Super-Fast Thermapen has been a favorite among restaurant chains, health inspectors and quality managers worldwide. Hundreds of thousands are in use. The clever fold-away probe and the simple pocket design replace more costly and bulky handheld thermometers while using the same professional thermocouple technology. This new generation Thermapen introduces a robust, splash-proof design with molded-in seals to protect the thermometer from wet hands and kitchen splashes. SPEED & ACCURACY - Even more accurate than before and slightly faster!

 

Crock Pot Food Safety and Tips

I will try to keep this simple and short, but most food bourne illness occurs right in your own kitchen.

When you dine in a restaurant you can be assured that the managers and chefs have taken all kinds of tests from the state and are certified in food safety and handling. So most likely you will not encounter a food illness in a restaurant you are more likely to get sick in your own house.

Food safety is a huge issue in our house and something we take very seriously. It took me years to convince my chef husband that a crock-pot was a safe way to prepare a meal. And it is safe but you have to follow some rules or it becomes a breeding ground for bacteria. We also own the All-Clad Slow Cooker as well as other cheaper models. The cheaper models we use to keep foods warm during holiday gatherings etc, which we only put fully heated foods into. The All-Clad 99009 Stainless-Steel 6-1/2-Quart Slow Cooker is the one we use for slow cooking. It is programmable and has three temperatures. It is the best on the market.

  • 1. It is so important to get the temperature of the food up as quick as possible. Cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW and finish cooking. If you have a programmable slow cooker, then you can set it to do this for you.
  • 2. 140 degrees F is the temperature the food needs to reach as quickly as possible. If you are at home during the cooking times, test the food temperature after four hours of cooking on LOW - the temp should be at least 140 degrees. If it isn't, there's a problem with your crock-pot and you should get a new one. I recommend testing your crock-pot to make sure it is performing properly.
  • 3. The low setting on a slow cooker is approximately 200 degrees and the high setting is 300 degrees. Both temperatures are above the minimum safe temperature of 140 degrees.
  • 4. Never put frozen foods into your crock-pot. All foods should be defrosted and at least room temperature. Remember you want to get the temperature up to 140 degrees as quickly as possible.
  • 5. The high temperature is double cooking time of the low temp. So one hour on high equals two hours on low.
  • 6. Do not store food in crock-pot in refrigerator. Store in a suitable container and refrigerate left over's immediately. It is important to cool foods down quickly to prevent the growth of harmful bacteria.

  • 7. Foods on the bottom of the crock-pot cook faster.
  • 8. Always remove the skin from any poultry.
  • 9. Trim all fatty meats before putting into a crock-pot. The fats will melt and add a strange texture to your meal.
  • 10. Browning adds flavor and color. It is a very important step and should not be missed.
  • 11. Most meat requires at least 8 hours of cooking on low. Save some money and buy the cheaper cuts of meat. You are going to cook it long and slow and the final result with is very moist and tender piece of meat not matter how much you spend.
  • 12. Ground beef and other ground meats should be browned in a skillet before cooking.
  • 13. If you are interested in cooking Seafood, it should be added the last hour of cooking. Otherwise it will become rubbery.
  • 14. If you want to thicken the juices, just remove the lid and cook on high for the remaining 30 minutes.

Photo Credit Elyria Health District

Your food must reach an internal temperature of 140 degrees F. Bacteria grows rapidly at lower temperatures. Use a thermometer to check your temperatures.

Tongs, Do you own some?

Tongs are one of the most useful tools you can have in your kitchen. These Vollrath tongs are commercial and made for heavy duty usage. If you do not own a pair, I highly suggest owning at least one. They are sold in many sizes ranging from 9 inches to 16 inches. The 16 inch is great for grilling. They are lightweight and blow the socks off of the expensive grilling tools you may be using.

Photo Credit petitchef.com

3 Secrets for Crock-Pot Cooking

1. Brown the meat well before you put it in the Crock-pot because browning creates flavor.

2. Don't use too much liquid for any crock-pot cooking, but especially for pot roast.

3. Be sure there is plenty of flavor in the liquids you're using. All day cooking can make foods bland if there isn't a flavorful liquid.

Corned beef shrinks by about 50%, so for generous servings and maybe some leftovers, buy about one pound of meat per person.

Cook Time

Prep Time: 45 minutes

Total Time: 5 - 10 hours

Serves: 4

Ingredients

  • 4 pounds corned beef brisket
  • 12 red potatoes quartered
  • 4 carrots sliced
  • 2 onions sliced
  • 3 bay leaves
  • 8 black peppercorns
  • 1 head cabbage wedged
  • 12 -ounce bottle stout or dark ale

Instructions

  1. Trim any excess fat and brown the Corned Beef well before you put it in the Crock-pot because browning creates flavor.
  2. Add brisket, onion, bay leaves and peppercorns and stout, add water to just cover the meat.
  3. Cook on Low 8-10 hours or High 4-5 hours.
  4. Add the potatoes and carrots 2 hours before the final cooking time. Optional: you can add the potatoes and carrots to the crock-pot in the beginning, but I prefer to add them later to make sure they are not mushy.
  5. Steam the wedges of cabbage in a saucepan with some of the juices from the crock-pot until softened.
  6. Remove Wedges from Saute Pan.
  7. Make a roux and add to the stock in the pan. Add 2 cups of stock from the crock-pot (make sure it is not too flavorful, add water to dilute if necessary) and stir until slightly thickened.
  8. Serve sauce on top of corned beef and cabbage and enjoy!
  9. Options:
  10. You can add the carrots and potatoes to the crock-pot in the beginning. But beware they can turn out a bit mushy. If you do not mind, then this is easier. As far as the cabbage, I really do not recommend it to be cooked in the crock-pot for any length of time. It becomes slimy and unappetizing. I prefer to steam my cabbage separate and add it at the end or just serve with Corned Beef and Veggies. More work but definitely better results.
4.5 stars from 6 ratings of Crock-Pot Corned Beef and Cabbage

Photo Credit of Corned Beef and Cabbage by Diana Rattray

Test your crock-pot to make sure it is capable of reaching 140 degrees. To do this just use a food thermometer to test the foods temperature after four hours of cooking on LOW - the temp must be at least 140 degrees. If it isn't then you need to replace your crock-pot.

All-Clad 99009 Stainless-Steel 6-1/2-Quart Slow Cooker

All-Clad SD700450 Programmable Oval-Shaped Slow Cooker with Black Ceramic Insert and Glass Lid, 6.5-Quart, Silver
All-Clad SD700450 Programmable Oval-Shaped Slow Cooker with Black Ceramic Insert and Glass Lid, 6.5-Quart, Silver

Simply add ingredients to the unit's black ceramic pot, insert the pot into the cooker, and set the 26-hour programmable timer. After a long day at work or a busy day of weekend errands, dinner will be ready and waiting. Perfect for soups, casseroles, pot roasts, curries, and more, its large 6-1/2-quart capacity. Thoughtfully designed, the slow cooker also provides attractive stainless-steel housing; an integrated control panel with an LCD display; three temperature settings--high, low, and keep warm; a glass lid for keeping an eye on the cooking process; and riveted stainless-steel handles for safe transport. The ceramic insert and glass lid clean up easily by hand with hot soapy water or safely in the dishwasher. The slow cooker measures 19-7/8 by 14 by 11-3/8 inches and carries a one-year limited warranty.

 

Frigidaire Professional 7-Quart Slow Cooker

Frigidaire Professional Stainless 7-Quart Programmable Slow Cooker
Frigidaire Professional Stainless 7-Quart Programmable Slow Cooker

An attractive appliance, built for performance and durability the Frigidaire Professional Slow Cooker will help get great results in the kitchen and streamline your cooking routine. The easy-to-use Pro-Select controls and 6-preset Pro-Select One-Touch Options on the slow cooker demonstrate the Frigidaire Professional commitment to high performance and high function, making it an asset for any at-home chef seeking a reliable kitchen solution.

 

Corned Beef and Cabbage Recipes

One thing I love about cooking is the ability to create your own unique recipes. I like to experiment with many different recipes and ingredients to find what I consider to be the absolute best flavor combination. Check out some other recipes to make your own variation.

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    • tysam lm profile image

      tysam lm 3 years ago

      Very nice lens! My stepdaughters are Irish so St Patricks Day is always a special occasion around here and Corned Beef and Cabbage is always served on this day. Great job!

    • profile image

      AnitaJax 3 years ago

      Excellent food handling tips.

    • blestman lm profile image

      blestman lm 3 years ago

      Crock pot cooking is definitely the way to go. Great lens. Love your recipes.

    • waynekat profile image

      waynekat 4 years ago

      That looks great! I can't wait to try it. I looks like my Mom used to make 40 years ago. :)

    • profile image

      Pete Schultz 5 years ago

      This is the third cooking lens of your I've been to, and I have to stop, I'm getting too hungry. Thanks for sharing the cooking tips.

    • profile image

      anonymous 5 years ago

      I want to try this recipe, it looks so healthy and yummy.

      I have never made crock pot corned beef, yet. :)

    • profile image

      anonymous 5 years ago

      That plate full of corned beef, cabbage, potatoes and carrots looks like a dinner I could eat every day of the year. Very nice lens!

    • TreasuresBrenda profile image

      Treasures By Brenda 5 years ago from Canada

      Sounds like a great recipe, thanks for sharing.

    • GeekGirl1 profile image

      GeekGirl1 5 years ago

      Looks delicious.

    • profile image

      BradKamer 5 years ago

      Great way to prepare traditional dish of corned beef and cabbage. I like how your lens emphasized food safety. Nice lens

    • profile image

      anonymous 5 years ago

      My mom would be so proud if she knew I read about this, growing up this was the meal we ate on St. Patrick's Day. Nice memory thinking of this again. *blessed by a squid angel*

    • CruiseReady profile image

      CruiseReady 5 years ago from East Central Florida

      Sounds wonderful! We sure love corned beef and cabbage here. I will have to try it in a crock pot one day.

    • profile image

      JoshK47 5 years ago

      Sounds positively tasty to me - but, then again, my mouth waters at both the words "corned beef" and "crock-pot." :)

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 5 years ago from Las Vegas, NV

      I always make my Corned Beef and Cabbage in my Slow-cooker. I put no water in the cooker at all, the meat makes its own juices. Love your recipe, thanks for sharing.

    • yayas profile image

      yayas 5 years ago

      Crock Pot Corned Beef and Cabbage sounds delicious the way you describe it. I'm very fortunate that my good hubby-buddy does almost all the cooking in our house so I can spend my time writing. I had no idea that there were safety factors to consider when using a crock pot, so thank you for sharing that information.

      I also appreciate it that you visited my Children Afflicted With Autism page an' Squid Liked it. It was really nice of you to give it an Angel Blessing. Thank you so much.

    • bechand profile image

      bechand 5 years ago

      we are a little late - mine is going on tomorrow :O) - I get one point and one brisket - and get the best of both worlds - cook together in large crockpot :O)

    • richarddelta lm profile image

      richarddelta lm 5 years ago

      O my, slow cooking makes a wonderful looking meal. I must try it. Seems easy for a lazy dude like me.

    • WindyWintersHubs profile image

      WindyWintersHubs 5 years ago from Vancouver Island, BC

      Happy St. Patrick's Day! Have tried a few recipes but cooking really isn't my thing (LOL). Blessed!

    • LaraineRoses profile image

      Laraine Sims 5 years ago from Lake Country, B.C.

      My Irish g/grandmother had a different recipe and I'm going to have to try it out as I thought brisket would be tough if cooked any other way than in the crock pot.

      This is a fine lens!! Angel blessed.

    • profile image

      julieannbrady 5 years ago

      I can just imagine sitting in my home office working, and smelling the corned beef and cabbage a-cookin'! Happy St. Patrick's Day my dear.

    • LisaAuch1 profile image

      Lisa Auch 5 years ago from Scotland

      okay now I am starving, bookmarked this great page, and thanks for all the extra tip bits too!