The smell of corned beef and cabbage is one of my favorite smells. Of course, it reminds me of St. Patrick’s Day, but also of Grandma’s winter Sunday dinners. My grandmother would put a huge pot on the stove top to make an enormous batch of corned beef and cabbage for Sunday dinner. Grandma served it up with boiled new potatoes and loaves of crusty bread. Everyone walked away from her table with full bellies and warm hearts.
It is one of the easiest meals to make. I have included two methods below – one for a crock pot and also one for a dutch oven. Both are very simple and the results are phenomenal.
If you want leftovers, it is important that you plan ahead. I have made about 30 pounds of corned beef and cabbage for a St. Patty’s Day party. I had the crock pots all lined up on the kitchen counter, filled with yummy smells and delicious corned beef. I was sure we would have leftovers and had grand plans of making corned beef hash the next day. Of course, there was not a scrap of corned beef left by the end of the night.
I am still waiting for left overs so I can make that hash.
If you do have leftover corned beef, make up this delicious corned beef hash and eggs.
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| Prep Time | 10 minutes |
| Cook Time | 8 hours |
| Servings |
servings
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- 8 lbs corned beef gluten free
- 4 cups beef stock gluten free
- 1 head green cabbage (about 1 1/2 lbs.) cut into wedges
- 2 yellow onion cut into small wedges
- 4 carrots peeled and cut into 2 inch pieces
Ingredients
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- Rinse corned beef brisket under cold water and pat dry
- Place brisket in crockpot and cover completely with beef broth or water. Open and add the spice packet that comes with the corned beef, stir gently to incorporate spices
- Set the crockpot to cook on the low setting for 8 hours.
- After 7 hours, add the onions, carrots and cabbage wedges. Continue to cook for the remaining hour
- Remove the brisket from crockpot and let rest in the center of the serving platter for 15 minutes
- Remove vegetables from the cooking broth and arrange on the outside of the platter. Spoon 4-6 tablespoons of cooking liquid over the brisket. Cut against the grain and serve immediately
- Rinse corned beef brisket under cold water and pat dry
- Place brisket in dutch oven or large stock pot and cover completely with beef broth or water. Open and add the spice packet that comes with the corned beef, stir gently to incorporate spices
- Bring the water to a rolling boil and then reduce to a simmer. Cook brisket at a simmer for 50 minutes per pound
- For the last hour of cooking add the onions, carrots and cabbage. Continue to cook for the remaining hour
- Remove the brisket from dutch oven and let rest in the center of the serving platter for 15 minutes
- Remove vegetables from the cooking broth and arrange on the outside of the platter. Spoon 4-6 tablespoons of cooking liquid over the brisket. Cut against the grain and serve immediately
This Corn Beef and Cabbage recipe is gluten free and dairy free.
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