Sunday, March 17, 2013

Corned Beef and Cabbage 3 Ways

Updated and republished February 2020

One of my one-pot favorites is a New England Boiled Dinner, aka Corned Beef and Cabbage. We always have it on St. Patrick's Day; that's like some sort of rule in our house! We also enjoy it at other times throughout the year.

You can also "corn" your own beef brisket if desired, following my recipe for Home Curing Corned Beef.

I love the one-pot convenience, and all the smells and taste. The traditional way to cook corned beef is to boil it in a large stock pot on your stove top, but it can also be roasted or slow cooked. Use leftover corned beef for Reuben sandwiches, or corned beef hash!  

1 - 3 1/2-4 lb. corned beef brisket (with seasoning packet)
5-6 medium carrots, peeled and cut in half
1 large onion, quartered
6 potatoes, peeled and cut in half
1 medium cabbage, cut in half, then in wedges
(other root vegetables such as parsnips or turnips, peeled and quartered, optional)

  • Traditional boiling directions
Place corned beef and seasoning packet in a large stockpot, cover with water and bring to a boil. Reduce heat, cover tightly and simmer 3 1/2 hours or until tender.

About 30 minutes before the meat is tender, skim fat from liquid. Add onions, potatoes, and carrots. Cover; simmer 20 minutes. Remove meat from the pot (cover with foil on a large cutting board). Add cabbage and simmer uncovered an additional 15-20 minutes or until all vegetables are tender.

Remove all vegetables and serve while hot with slices of corned beef. 

  • Roasting directions 
Set the oven to 350°F. Stir 4 cups of beef broth and the contents of seasoning packet in a roasting pan.  Place the beef, fat side-up, into the pan and cover the pan with aluminum foil.

Bake for 2 hours. Arrange the onions, carrots, potatoes, and cabbage around the beef in the pan.

Bake, uncovered, for 1 hour or until the beef and vegetables are fork-tender. Let stand for 10 minutes. Place the beef and vegetables into a serving dish. Strain the broth mixture and serve with the beef and vegetables.

  • Slow cooker directions
Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice.

Add 2 cups water (or beef broth) or more water as needed to cover the brisket by at least one (1) inch. Cover with lid and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker, and continue to cook on low heat for an additional 2-3 hours, or until vegetables and corned beef are tender. Add cabbage during the final hour of cooking.

Also seen on Meal Plan Monday

Serves: 6


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