The crock pot is an excellent way to cook a corned beef brisket. This recipe includes lightly sweetened apple cider broth along with some carrots, onions, and cabbage wedges. Celebrate St. Patrick's Day with this dish or prepare the meal for a family dinner. The slow cooker makes it possible to enjoy a boiled dinner any night of the week. The meal cooks while you work (or play)!
Many corned beef briskets come with a spice packet. Feel free to use the spice packet and omit the allspice and whole cloves in the recipe. Or make a homemade spice packet with a bouquet garni bag and some simple spices: 2 tablespoons of whole mixed pickling spices, 10 black peppercorns, and 1 or 2 crumbled bay leaves.
Add some of your family's favorite vegetables to the dish. Cut a rutabaga or a few turnips into chunks and add them to the pot. Or add some parsnips along with the carrots.
If your crock pot is large enough, you might want to add some potatoes along with the carrots. Or boil potatoes—along with the carrots if you like—in a separate pot about 25 minutes before the corned beef is ready.
- 3 medium onions
- 4 medium carrots
- 4 pounds corned beef brisket (or larger)
- 1 cup apple cider (not vinegar)
- 1/4 cup brown sugar (packed)
- 2 teaspoons grated orange zest
- 2 teaspoons prepared Dijon mustard
- Dash allspice
- 3 whole cloves
- 1 head of cabbage
- Peel the onions; cut off the ends. Cut them in half lengthwise and then cut into thin slices.
- Peel the carrots and then cut them into large chunks or sticks.
- Place the sliced onions and carrots in the crockery insert of the slow cooker.
- Trim excess fat from the corned beef and cut in half if necessary; place the meat on the vegetables.
- In a bowl, combine the apple cider, brown sugar, orange peel, mustard, allspice, and cloves; pour over the brisket.
- Cover and cook on low for about 6 to 8 hours, or until the meat is tender.
- Slice the cabbage into 6 or 9 wedges (depending on the size of the head of cabbage).
- Add the cabbage wedges to the crock pot. Cover and continue to cook on low for 1 to 2 hours, or until the cabbage is tender.
There are two different cuts of corned beef. The point cut is easy to identify because it comes to a point. The flat cut is more of a flat rectangle. If you want to cut your corned beef into neat slices, choose the leaner flat cut. The point cut is fattier; a better choice if you prefer to shred the meat. You might also find other cuts of corned beef, such as round or tongue.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||10 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||5 g|