Corned Beef & Cabbage thread. March 17th coming soon. Crock Pot, or ? I've traditionally done crock pot, but I think I will do a 5ish hour oven recipe.

Oh ya, grubbin on friday. Look forward to to this wonderful delight

Love me some Corned Beef and Cabbage!...But i will be on Maui so i doubt i will get any there.

One is never enough. That is all.

I crock potted one the other week. Not real impressed. Personally I think the old fashioned boil is about the best way to go. Even smoking them isn't all that great.

Gonna try crock pot in stout this year.

I used this recipe and it's one of the best Corned Beef dinners I've eaten:

3 -4 lbs corned beef brisket
6 medium potatoes, peeled and quartered
2 medium onions, peeled and quartered
6 carrots, peeled and quartered
1 bay leaf ( or two small ones)
12 ounces beer
1 small cabbage, cut in wedges (optional)
2 tablespoons molasses
DIRECTIONS
Place potatoes, onions, carrots, and bay leaf in crock pot.
Trim excess fat from brisket; put meat on top of veges.
If desired, place cabbage wedges on top of meat.
Pour beer over all.
Cover and cook on LOW heat setting 9-11 hours.
Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
Serve with vegetables


For the beer, it's an Irish dish so Guiness seems to fit the bill.


Brisket is best cooked LOW and SLOW. Yes you can boil it but the flavor isn't the same. You can also do it in the oven. put everything in a large roaster, seal with aluminum foil (I puit the foil on the pan, put the lid in place to hold the foil down, then seal by crimping foil around the rim of the pan.) then set the overn temp at 175 degrees.. Put it in the night before and use the Delay Start feature of your stove (if you have it). Give it at least 10 hours of cooking.

I kind of prefer the oven method as my cheap crock pot had a bad habit of boiling the crap out of everything due to lousy temperature control. If the "Crock" part of your Crock Pot is removable you can use that in the oven too, just make sure you get the foil sealed well to keep in the moisture.

Thank Heaven for Corned Beef and Cabbage. One of the best comfort foods ever made by the hand of man.

And where the Irish are, beer surely follows. To help everyone wash down their delicious corned beef and cabbage, we have a primer on Irish brews (no we're not talking Killian's Red here):
http://nj1015.com/top-10-most-popular-irish-beers/

Edit: Thanks to Mike for that recipe. I think that's how we'll be cooking on Friday.

The ONE thing I've learned over the years is, if you think it's big enough... it isn't.
ALWAYS get the next (two) sizes up.

I normally crock pot, but I'm changing it up this year:

4 lbs Signature Farms® corned beef brisket, with seasoning packet
2 Tbs coarse grain mustard
1 head cabbage, cut into 8 wedges
3-4 medium carrots, cut into 1" piece
6 medium red potatoes, cut into 1" wedges
2 Tbs extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper

DIRECTIONS

1.
PREHEAT oven to 350°. Place corned beef brisket into a medium roasting pan, fat side up. Spread mustard evenly over top of brisket and sprinkle contents of seasoning packet over brisket. Tightly cover roasting pan with aluminum foil and place in oven for 3 hours.

2.
DRIZZLE olive oil over vegetables and toss with salt and pepper. Remove corned beef from oven and drain liquid from pan, reserving about 1/2 cup of juice. Evenly place carrots and potatoes around brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 2 hours.

3.
REMOVE brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve.

I'm so stoked. I won't be moved into my house by then, and hotel living won't allow me to do a corned beef this year. Usually I do crock-pot though

crock pot style every yr...


one thing I do different is my carrots, potatoes and cabbage go in about 3 hrs just before its done, not so mushy and carrots./cabbage on top of the meat and potatoes on the side

Frankly we cook the veggies separate, with some of the juice and some broth. My favorite are parsnips.

Glad someone loves parsnips. Wouldn't want parsnip farmers to go out of business. You can have my share however.

Doesn't everyone do this? I used to do it on the stove, many moons ago. Then my girlfriend tried to do it for me one year, cabbage was the first thing she put in.

By the time I was home, the cabbage turned to tar on the bottom of the pan