Corned Beef and Cabbage ~My personal favorite

I love corned beef and cabbage for my Birthday and St. Patrick’s day and any other day I can find it on sale at the store. I used to think you could only get good corned beef at a butcher or deli and at a higher price, but I learned many years ago that was not the case, it is all about how you cook it. With this recipe you can grab one, or a few, on sale and it will turn out perfect every time. I have had a several people tell me they do not like corned beef, that is until I made it for them and turned them into a full fledged convert. I usually cook three briskets, one for dinner and the rest for sandwiches, it always goes quick. This is the one recipe I cook the same way every time, as it is perfection. My favorite piece is a cut right up against the fat, that is almost always the best piece to grab.   **Below all the photos I have added a complete shopping list.

4 lbs Corned Beef Brisket (I purchased 2, 2 lb briskets, if you make more, just make sure beef is submerged in liquid in the crock pot) There should be a spice packet, add this in to the crock pot.
24 Oz Budweiser Beer
1 tbs Olive Oil
1 cup of water – add more if beef is not totally submerged

Corned Beef – Put all ingredients in crock pot, cook on high ALL DAY, 6-8 hours is perfect. It will be done when it falls apart easily. Do not let the water reduce below the meat, it will dry out.

I do not cook my beef, cabbage and potatoes together. It blands the taste in my opinion and I like the combination of textures with the potatoes fried. Here is what I like to do:

Cabbage – Quarter and boil in water with 1 tbsp salt until leaves are soft and a darker green, strain and serve with butter, salt and pepper to taste. ** For a little extra kick, chop up cooked/strained cabbage and cook in a frying pan with t tbsp butter, salt and pepper to taste and 1/3 cup of balsamic vinegar, cook until butter and vinegar are reduced, on medium heat.

Red Potatoes – Wash and remove any stems or dark spots, keep the peels on. Bake at 350 for about 45 minutes to an hour or until fork tender, cut all potatoes in 1/2 or quarters. Then cook in a large frying pan with 1/2 stick of butter, 1 tbsp chopped chives, 1 tbsp diced dill, 4 cloves crushed garlic and a pinch of salt and pepper. Cook until they start to brown and then add 1/2 cup of grated Parmesan cheese. (You may need to add a little more butter) Keep cooking until browned, keep stirring potatoes so they cook evenly on all sides.

                                               Potatoes Ready

                                              Potatoes ready for frying:

Shopping List:
4 lbs Corned Beef Brisket

24 Oz Budweiser Beer
1 tbs Olive Oil
1-2 Heads of Cabbage
5 lbs red potatoes
2 sticks of butter
Chives (fresh or dried)
Dill (Fresh or dried)
4 cloves of garlic
Salt & Pepper
Balsamic Vinegar

2 comments for “Corned Beef and Cabbage ~My personal favorite

  1. February 21, 2013 at 7:58 pm

    Hi Foodie Stunt Man! Thanks for stopping by today. I usually use the flat cut, I can find them inexpensively and I am always cooking for at least 5 people. However my sister used to work at a great deli and she would get me the point cut from time to time. Liking fat as I do, to my own detriment I am sure, I loved it. I have a lot of friends who would say otherwise, they actually try and cut all the fat of their meat.

  2. February 21, 2013 at 6:33 pm

    Hi Stephanie, nice to make your acquaintance. I see you take your corned beef seriously and I’ve never put it in the slow cooker so that is fascinating. This plate of food sounds delicious but I do have a question: Do you prefer flat-cut or point-cut for your brisket?

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