If you have never made corned beef at home, I have a recipe for you today that is so easy to make and fall apart tender. This corned beef and cabbage recipe should not be saved just for St. Patrick’s Day. It is a recipe that your family will love coming home to all year long.
What is Corned Beef
Corned Beef is a beef brisket that has been cured with salt. Curing is a process that often uses salt to preserve meat. The term “corned” most likely refers to the salt rocks that were used in the process. Corned Beef has become a staple around St. Patrick’s Day in restaurants across the United States. Though once you try this recipe, I think you will agree it should be eaten all year.
How to Cook Corned Beef in a Crockpot
When this recipe is done, the beef practically falls apart. It is soft, tender, and full of this perfect combination of flavors from the spices in the sauce. While it might seem that your meat isn’t going to get much flavor during cooking, the liquid will bubble up around it and give it plenty of flavor. You will love this easy recipe.
Substitutions and Variations
If there is a vegetable in this recipe that your family does not like, I would encourage you to leave it out and replace it with more of a vegetable your family does enjoy. As mentioned above, the recipe is just about finished at the point that you are putting the cabbage in. So if your family does not enjoy cabbage, you can skip that step. I do not recommend leaving out the vegetables all together. If you want to make it all potatoes, that is fine, but there needs to be a bed of produce for the corned beef brisket to sit on while it cooks.
What to Serve with Corned Beef
Cabbage, carrots, and potatoes are all often served with corned beef, so in this recipe is a one stop shop. You have a complete dinner when your slow cooker corned beef is done. If you are looking for an after dinner treat, I would recommend my Baileys Brownies or an Irish Coffee.
Slow Cooker Corned Beef Leftovers
If you have slow cooker corned beef leftovers, I recommend storing the meat and the vegetables separate from the liquid. When you go to reheat:
Put the meat on top of the vegetables in a baking dish.Pour some of the liquid in the bottom of the pan.Cover and bake at 350 degrees for 30 to 45 minutes or until the dish is warmed through.
