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Don't forget Soda Bread served with honey and a glass of Irish cream or Irish Coffee to tipple, too. Happy St. Paddy's Day!
Place the onion, potatoes and carrots in a slow cooker. Combine water, garlic, bay leaf, sugar, vinegar and pepper and pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8 to 9 hours or until meat and vegetables are tender. Remove bay leaf before serving.
By Deeli from Richland, WA
For Saint Patrick's Day this year I decided to do a variation on the normal corned beef and cabbage. I started with a recipe I found in the Better Homes and Garden's New Cook Book and modified it to work in my crockpot.
Total Time: 20 minutes prep; 8 hours in the crock pot
Even though I live in Indiana now I am still a New Englander. These dishes are traditional St Patrick's Day corned beef dinners. We only make them once a year so they are special. We make the hash out of the leftover corned beef the next day.
Rinse corned beef under running water to remove the surface brine. Place in a large pot and cover with cold water. Bring to a boil; skim off any scum that rises to the surface. Partially cover the pot; reduce the heat and simmer until tender, 4-6 hours. If necessary, add more hot water to keep the meat constantly covered. When done, remove the beef from the pot; cover with foil and keep warm. When meat has been removed from pot, add parsnips, carrots, turnip, onions, and potatoes to the beef stock. Simmer for 15 minutes. Add the cabbage; simmer 15 minutes longer. Return the beef to the pot and reheat. Be sure when serving to slice the beef very thin. Use leftover corned beef to make corned beef hash.
In large skillet, fry pork until crisp; remove. Add onion to the skillet and cook until tender; remove to a large bowl. Add potatoes, beef, salt, pepper and cream to the onion, mix well. Heat remaining fat in skillet. Add hash mixture; spread and press evenly in the pan. Cook, uncovered over medium heat until brown and crusty on bottom, about 35-40 minutes. Place a large, round platter over the skillet and carefully invert the hash onto the platter. Add poached eggs to top.
Alternate method: Mash potatoes and mix with other ingredients omitting salt pork. Instead of cooking on a skillet, put mixture in a baking dish, cover and bake for 30 minutes in a 350 degree F oven.
|Time:||20 Minutes Preparation Time|
30 Minutes Cooking Time
Source: My dad
By Myst from Muncie, IN
By Robin from Washington, IA
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I always do my corned beef in the crock pot. My question is, at what time during the cooking do i put in the potatoes and cabbage? My cabbage always turns out mushy. I usually cook on high. Thank you for your help.
jmz2005 from Illinois
Cook the corned beef for 7-9 hours on low, (depending on size of your meat) until it is about an hour away from done, then put your cabbage wedges in the crockpot, and cook for another hour.
I start my meat, potatoes, and carrots all together, then put in the cabbage. Everything comes out done together, and the cabbage still has a little crunch.That's how we like it. Hope you enjoy your St. Patrick's day dinner.
Corned Beef & Cabbage
3 carrots, cut in 3" pieces
2-4 pound corned beef brisket
2-3 onions, quartered
1-2 cups water
Put all ingredients in crockpot in order listed. Cover and set to low for 10-12 hrs or. (High: 5-6 hrs) Add cabbage wedges on top, push down to moisten, after 6 hrs on low (or 3 hrs on high).
Note: Vegetables may be varied, or omitted for plain corned beef.
Cabbbage: to prepare more cabbage than crockpot will hold with large brisket, cook it separately in skillet. Remove 1 cup broth from crockpot during last hr of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.
By the way, I put some peeled potatoes in the bottom of the crockpot plus some carrots.
I find that if I go according to the recipe from Rival, the cabbage gets over-done so I would not put it in as early as it says.
(these directions per the Rival Crock-Pot cookbooklet)
Thank You so much for the help and advice.
It's so funny that you ask because I have corned beef, red potatoes and carrots in the crockpot as I type. I put my crockpot on low and hope all is ready by about 5:00 p.m. or so. I plan on putting the cabbage in around 3:30 or 4:00. I don't like my cabbage real soggy, either. Good luck on yours!
Put veggies in the last 45 mins. of cooking on low. If they are quite cold, then leave it on high for 15 mins.
If you have many veggies and not enough room in the pot, my suggestion is to cook the corned beef, remove it, and then immerse the veggies in the cooking liquid and cook them until done.
I have not read any of the feedback so hope this is not a repeat. I find that it works best to cook the corned beef by itself (in crockpot/oven/stove - whatever) THEN remove it and cook vegetables, I use cabbage, potatoes, carrots and onions (you can cook the onion with the corned beef if you want) - for about an hour (in oven but think it would be longer in crock pot) in liquid you cooked the meat in.
Pressure Cooker, Pressure Cooker. Meat first, veggies added later. Yumm.
What brand of canned corned beef should I use for corned beef and cabbage?
By Deana from Gaineville, FL
By far the best results I've had in cooking this dish is to use packaged corned beef (in vacuum pack plastic), NOT IN THE CAN. After using corned beef from the meat department at Aldi's, I would NEVER go back to using canned. Yeah, I know my mom always used canned (usually Libby's, I believe), but I'll NEVER go back!
Here's a picture: http://nfp.cona s/3900008104.jpg
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Homemade Corned Beef, with Cabbage and New Red Potatoes for St. Patrick's Day. This recipe is simple, but takes at least 8 days to prepare, and 2 to 3 hours to cook.
Preparing the brisket for brining. I took my beautiful piece of brisket (from a local butcher), and I cut off as much fat as I could before I placed it in the brine.
Put the water in a stock pot and heat it up. Add all of the kosher salt and regular sugar, and heat it through until all of the salt and sugar dissolves. Add the pickling spice and dry mustard, garlic, onion, bay leaves, and peppercorns, stir. Take this brine off of the heat, and let it cool, then place in the refrigerator until it gets really cold--this step is important.
When the brine is really cold, add the cold brisket, and weigh it down with something sterile and heavy, like another heavy pot that fits inside of the stock pot. (The meat could float on top of the brine, and we do not want that, the meat has to be totally submerged in the brine.)
Leave the meat submerged in the brine, in the refrigerator for at least 8 days. You can check on it, stir it, or turn it over, but otherwise, leave the brisket submerged in the brine for 8 days, in the refrigerator.
On the 8th day, when ready to cook, remove the brisket from the brine. Clean the stock pot, if you need to, for reuse. Rinse the brisket under tap water to rinse it off, getting salt off of it, and add it to the cleaned stock pot. Cut new red potatoes into quarters, or if small, leave whole, and add a chopped head of cabbage. Add water to cover, and add the fresh pickling spices (2 Tbsp. of pickling spice, 2 Tbsp. of dried yellow mustard).
Cook over low heat (simmer) 2 to 3 hours or so.
Source: This is actually my own recipe, but I did get help. Last year, my husband said he wanted homemade corned beef. I'd never made homemade corned beef, and I needed help. I referenced a book called "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly, Houghton Mifflin Company, 1998.
Even though I liked their recipe, I decided to make my own recipe. I did use their idea of brining the meat for many days, as I'd never made corned beef before.
It's rare that a person makes a recipe that is so good the first time that nothing needs to be changed. That is what happened with me and this recipe.
By Carol L. from SouthBend, IN