Best Damn Crock Pot Corned Beef And Cabbage

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Hands down, there is no more classic meal at this time of year than corned beef and cabbage.  I read one place on the internet that this meal is called the Irish spaghetti and meatballs.

What is corned beef?

Corned beef is a salt-cured beef product. It was popular during both World Wars, when fresh meat was rationed. Corned beef remains popular in the United Kingdom and countries with British culinary traditions and is commonly used in sandwiches, corned beef hash or eaten with chips and pickles. It also remains especially popular in Canada in a variety of dishes – Wikipedia

Is it Irish?

In Ireland today, the serving of corned beef is geared toward tourist consumption and most Irish in Ireland do not identify the ingredient as native cuisine. – Wikipedia

Really? It’s not even Irish?

Truthfully I could care less!  The classic combination of meat, vegetables, and potatoes with homemade gravy in my Best Damn Crock Pot Corned Beef and Cabbage recipe really will hit the spot: Irish or Not!


BEST DAMN CROCK POT CORNED BEEF & CABBAGE

This recipe is set for a family of four:

  • 1 Corned Beef package from the grocery store
  • 4 potatoes – peeled & cut in 8 pieces each
  • 1 onion – clean and cut into 8 pieces
  • 3 carrots – peeled and cut into bite sized pieces
  • 1 head of cabbage – Cleaned, cored and cut in 4-6 pieces
  • 2 cups water or vegetable stock
  • Garlic Salt to taste
  • Pepper to taste
  • 1 TBS Cornstarch
  • 1 TBS Water
  • Spicy mustard or horseradish

Prepping your crock pot meal:

Prepare onion, carrots and potatoes and place into the bottom of the crock pot.

Add the water or vegetable stock to the crock pot.

Open and drain extra liquid from the package of corned beef.  I usually rinse it quickly with running water to get all the liquid off of it and place on top of the vegetables and potatoes.

Pour the contents of the spice packet over the meat.  Use garlic salt and pepper to season to your preference.

Place the cabbage on top of the meat.

Cover.  This may cause the lid of your crock pot to stick up a bit.  Don’t worry.  In the next little bit when the vegetables begin to cook, things will shrink a little and the top will fall into place.

Cook on Low 8-10 hours or High 4-5 hours.

Finishing:

When done cooking, remove the meat from the crock pot to cut up.  Remove the potatoes and vegetables.  If you leave some of the onion in the liquid that’s great!

Combine the cornstarch and water to make a thickener to make “gravy” with the leftover liquid in the crock pot.   Sometimes I use a portable drink mixer to combine these liquids in the bottom of the crock pot.  Either way pour combination into the liquid and whisk a little bit together until the gravy turns a light brown color.

Suggestion:

  • Serve like a stew with whole potatoes and veggies and meat covered in “gravy”.
  • Mash the potatoes and serve meat and veggies on the side with “gravy”.
  • Hubby likes to eat with spicy mustard or horseradish.



Doesn’t this sound delicious?  Go ahead and post your favorite St. Patrick’s Day recipe in the comments and I’ll be sure to Pin it!

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About Patty Gordon 374 Articles
Mommy Blogger | Patty Gordon California SAHM: 📚educating the littles. 🍷living an enriched mom life. 📝sharing product reviews. 💌rmftheblog@gmail.com Find more at my blog: restingmomface.com

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