How to Make Traditional Corned Beef and Cabbage
Corned beef and cabbage, and affectionately called 'New England Boiled Dinner' in these parts, is the meal of choice on St. Patrick's Day. This recipe is inexpensive, tasty, and best of all, easy.
The key ingredient isn't food related and is actually inedible. That's right. Some (me) would even argue that it's just as important as the corned beef.
In order to make the perfect, and easiest, corned beef and cabbage meal you need a slow-cooker (or crock-pot)!
Ever heard the saying "set it and forget it," made famous by infomercial legend Ron Popeil? It applies here as well.
Other than the slow-cooker, here's what you need:
- Corned beef (brisket, 3-5 lbs)
- Potatoes (small red or white)
- Carrots (cut into 1 1/2-inch pieces)
- Onion (large white, chopped)
- Cabbage (1 head, cut into wedges)
Put the carrots, potatoes, and onion in the cooker first. Then, place the corned beef, fat side up, on top of the veggies. If your corned beef brisket came with a packet of spices, sprinkle the fat side, otherwise just use salt and pepper.
Add enough water to just cover the brisket. Place the cover on the cooker, set it to HIGH, and Ron Popeil it (about 4-5 hours depending on the size of the brisket).
You'll want to add the cabbage during the last hour of cooking. It'll change color and become tender when down.
When slicing the meat, make sure to do it across the grain. That's pretty much it.
Happy St. Patrick's Day!