So, About Those New Years Traditions…Slow Cooker Corned Beef and Cabbage

January1

Turns out we’ve decided to have both black-eyed peas and corned beef and cabbage.

Here is our selected corned beef and cabbage recipe:

Slow Cooker Corned Beef and Cabbage
From: RecipeTips.com
Makes 8 servings.

3 pounds corned beef brisket
5 medium potatoes, scrubbed, unpeeled, sliced into 1 inch chunks
1 large onion – cut into wedges
1 head of cabbage – cut into wedges
1 quart apple juice
1 cup brown sugar
1 tablespoon Dijon mustard

Place meat, potatoes, onion, and cabbage in a slow cooker. Sprinkle with the seasoning packet that came packaged with the corned beef.
Combine apple juice, brown sugar, and mustard in a medium bowl. Pour over the vegetables and meat.
Cover and cook on high for 6 to 6 1/2 hours or on low for 10 to 12 hours. The meat and vegetables should be very tender.
Remove the meat and vegetables from the slow cooker. Thinly slice the meat across the grain and serve with the vegetables. Serve with crusty bread if desired.

Unfortunately, even my largest crock pot barely fits everything. In fact, the lid is cracked just a hair until the cabbage cooks a bit.

The other drawback is that we didn’t decide to do this until fairly late, so we’re going to be eating late tonight.

posted by Bitter under Traditions

6 Comments to

“So, About Those New Years Traditions…Slow Cooker Corned Beef and Cabbage”

On January 1st, 2009 at 6:54 pm George Says:
I bet the Dijon mustard adds a great flavor.
On January 2nd, 2009 at 9:44 am SayUncle » Yummy Says:
[...] I am remiss in mentioning that Bitter is now a food blogger. Mmmm, corned beef and cabbage. [...]
On January 2nd, 2009 at 9:38 pm Ride Fast Says:
[...] Bitter for you, Bitter for me [...]

All hail Bitter and Scotch!
On January 3rd, 2009 at 10:49 am SGT Ted Says:
You ought to try slow roasting a corned beef in the oven. Flavor is fantastic. You use the corned beef spices in the pot you put the spuds and cabbage in. While you do miss out on the broth the corned beef is splendid.
On January 3rd, 2009 at 11:32 pm Billll Says:
Next time use a pressure cooker. Same results, 1/6 the time.
On January 26th, 2009 at 7:55 pm Steve Says:
Sounds great! Again, if I were to suggest anything it would be to wait on the cabbage – I hate it when it gets all soggy. Put it in at the end for about 15-20 minutes and it will still be a little crunchy and sweeter.

I also add carrots, another personal preference.

And if you do cook the cabbage too long and get that awful sulphor smell, you can add one or two whole carroway seeds and it clears it right up!