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Corned beef and cabbage is a quintessential St. Patrick’s Day meal, but I’d argue it can be enjoyed any time of the year! Yum!
Despite only making corned beef and cabbage once a year (and sometimes never), it’s easily one of my favorite meals. Seriously.
Tender, fall apart meat. Silky soft potatoes, carrots, and cabbage that blend together like magic (especially when
slathered with topped with a little butter). And the leftovers. Mmm…
Anyway, the recipe I ended up using starts out in the slow cooker, which I love because it’s so easy and makes the meat super tender (I need to play around with converting it to my Instant Pot, though … that would be even easier).
But then it gets even better. About 45 minutes before it’s time to eat, you use the oven to give a finishing glaze to the corned beef, while the cabbage cooks up in the slow cooker broth.
And it’s wonderful. Especially the glaze, which my husband would have guzzled by the cupful (had I let him).
- 1 3-4 pound corned beef brisket
- ¼ teaspoon ground pepper
- 1 teaspoon salt
- 6 medium white potatoes, quartered
- 1 cup baby carrots
- 1 large onion, chopped
- 3 cups water
- 2 bay leaves
- ¼ teaspoon whole peppercorns
- 1 packet pickling spices (typically come with the corned beef)
- 2 teaspoons brown sugar
- 2 garlic cloves, smashed
- 1 head cabbage, sliced
- ½ cup brown sugar
- ¼ cup white vinegar
- ¼ cup spicy brown mustard
- ¼ teaspoon dried onion flakes
- ¼ teaspoon mustard powder
- Place the potatoes, carrots, onion, bay leaves, peppercorns, pickling spices, brown sugar, and garlic cloves into the slow cooker. Sprinkle with salt.
- Lay the beef, fat side up, on top and sprinkle with pepper. Add the water – just enough to leave the top of the beef exposed. Cook on low heat for 10-12 hours.
- Remove the beef to a baking sheet covered with aluminum foil. Preheat the oven to 350°F.
- Add the cabbage to the slow cooker – make sure it’s submerged in the remaining broth, turn to high, cover and let cook for 30-45 minutes while you prepare the glaze, stirring occasionally.
- Meanwhile, in a small saucepan combine the glaze ingredients and whisk over medium-heat until it just starts to bubble. Remove from heat and pour over the beef, taking care to baste into all the nooks. Bake for 30 minutes.
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