Corned Beef and Cabbage Dinner; Easy Recipe
Prepare corned beef and cabbage in the crock-pot in the morning. Let it simmer 6-8 hours and you got yourself a wonderful meal.
Ingredients
- 3-5 pound corned beef brisket (Rule of thumb: purchase one pound per person) Point Cut with spice packet included
- 1 head green cabbage any size you prefer
- 10 small red potatoes (optional) leave skins on
- 5 large carrots (optional)
- butter, salt and pepper to taste
- Corn Bread mix prepare as recommended on package
- Water
Instructions
Preparing the corned beef brisket
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Cook Brisket
Remove brisket from cryovac by cutting one of the ends open. Set spice packet aside. Place the meat in the crock-pot or slow cooker. Fill the crock-pot or slow cooker with water to where the meat is covered. Cut open spice packet and sprinkle into the crock-pot. Cover pot and turn to high and simmer for 5-7 hours.
If you are going to use potatoes and carrots you will add these to the pot about half way through the cooking time.
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Prepare Cabbage and Cornbread; 30 minutes before the meal is ready
Bring a large pot of water to boil (this is for the cabbage). Also, begin preparing the cornbread according to the directions on the package. Rinse cabbage under cold water and carefully cut into sections. Carefully place cabbage into boiling water and boil for about 15 – 20 minutes or until desired tenderness. Remove from heat. Drain cabbage into kitchen sink using a strainer or you can leave it in the pot of hot water and remove cabbage with tongs when ready to use.
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Final Steps
When the meat is fork tender remove from crock-pot. Place on cutting board and let rest for about 10 – 15 minutes before cutting. If you used vegetables (potatoes and carrots) place them in a bowl and cover to keep warm. Slice meat across the grain. Congratulations! You have completed your meal. Enjoy!