Corned beef

3/18/2010 01:02:00 PM Ashley 1 Comments


Seeing as yesterday was the mother of all Irish holidays (at least for drinking green beer), I of course had to pull of my mom's tried and true corned beef recipe.

This is something I drooled over every year and part of me thinks my mom made it on her birthday just because she knew it of one of my favorite meals. What a mom.

Now normally this is served with cabbage, but I have never been a fan. Don't hold me to that though, because my feelings towards it could change at any moment.

Here's what I do to prepare a Irish meal, which we eat all year round...

Get yourself a nice slab of corned beef. You can find these ready to go ones at any meat section at your grocers. I got this baby at Costco.

You can see the seasoning packet to in the left part of the picture.

Put the meat in a pot (I'm using our slow cooker), making sure it is covered and then some (think about the veggies you'll be putting in). Toss in the season packet.

Do a rough chop on the garlic (I also like to smash them a bit to get the oils flowing). Half and then quarter the onions. Rough chop the celery as well. No need to be pretty.

Toss into the veggies and seasoning. Cover, set temp to high on your slow cooker (4 hours) and forget about it.

About a half an hour to fifteen minutes before the time is done, check on the meat. It should be tender. Then prepare to throw in the carrots and potatoes.

Chop the carrots up, while keeping in mine that you want them to get soft fairly quickly. If you are using larger potatoes, then cut them up as well (no need if you use fingerling type potatoes).

Toss everything in and let cook for about 30 more minutes. Test with veggies with a fork for tenderness.

If you feel the meat is done before the veggies, pull it out and put foil over it to keep it warm.

Put everything in a serving dish together. Don't forget to add some liquid to it.


Corned Beef & Cabbage

5lb (or your choice of weight) Corned beef brisket

1 large onion

2-3 stalks of celery chooped

1 tbsp parsley

1 bay leaf

1 tsp salt

1 tsp ground pepper



1 head of cabbage

1 tbsp caraway seeds

Place meat in a pot (or slow cooker) covered with cold water, as this warms up add all of the seasonings except the caraway seeds.

Cook on low heat (high if using slow cooker) covered for 4-5 hours.

A half hour before being done, add enough potatoes and carrots for amount of guests. When tender remove the veggies and meat from the liquid. Set aside.

Quarter the cabbage and add to liquid, add caraway seeds and boil till tender.

Serve with horseradish and mustard.


Well there you have it. It's a very simple meal to make yet to outcome is super yummy. I think that's what I'll have having later!

Hope everyone had a great St. Patrick's day!

1 comment :

  1. I've never made corned beef, I'll have to try this! Looks yummy!