CAN YOU OVERCOOK CORNED BEEF RECIPES
BEST SLOW-COOKER CORNED BEEF AND CABBAGE RECIPE
Let your slow cooker do all the work for your St. Patrick's Day dinner: This slow-cooker corned beef and cabbage recipe couldn't be easier to make.
Provided by THEPIONEERWOMAN.COM
Categories St. Patrick's Day comfort food main dish meat
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- For the corned beef and cabbage: Cut the carrots into 3-inch-long pieces. Cut the onion in half, leaving the root end intact. Cut each half into 3 wedges (6 total). Put the carrots, onion and thyme in the bottom of a 6- to 8-quart slow cooker. Put the corned beef fat-cap side up over top of the carrots and onions in the slow cooker. Cover with 1 quart of water and sprinkle with the seasoning packet. Cover and cook high for 5 hours. For the honey mustard: Mix together the mustard and honey in a small bowl. Cut the cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef and place the cabbage over top. Cover and cook over high for about 2 more hours, or until the corned beef is tender and the cabbage and potatoes are soft. Slice the corned beef and serve with all of the vegetables and the honey mustard.
OVEN ROASTED CORNED BEEF AND CABBAGE | COOKING MAMAS
Our tender corned beef brisket with roasted potatoes, carrots, and cabbage is so flavorful, you’ll never boil it again!
Provided by Cooking Mamas
Categories Entrée
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.
- Place corned beef brisket into a large roasting pan, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the roasting pan with aluminum foil and place in oven for 2 1/2 hours.
- Place potatoes and carrots in a large bowl; drizzle with olive oil and season with salt and pepper, toss to coat. Drizzle olive oil over cabbage wedges; season with salt and pepper.
- Remove the roasting pan from the oven. Carefully remove the foil and pour the chicken broth around the corned beef. Evenly place seasoned carrots and potatoes around the brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 1½ to 2 hours.
- Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve with veggies.
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