Corned Beef And Cabbage Crock Pot Recipe Martha Stewart

CORNED BEEF AND CABBAGE

Steps:

• In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator.
• Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours.
• Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

CORNED BEEF AND CABBAGE (CROCK POT)

Steps:

• Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
• Place corned beef and contents of spice packet in the mixture.
• Scatter the potatoes and carrots over the top and along the sides.
• Cover and cook on high heat setting 4 hours.
• Remove the lid and scatter the cabbage wedges over the top.
• Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
• To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

HOMEMADE CORNED BEEF WITH VEGETABLES

Steps:

• Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
• Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
• Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
• Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
• Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
• Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• In a mortar and pestle, coarsely crush mustard seeds, peppercorns, juniper, allspice, and bay leaves (alternatively, place in a resealable bag and crush with a rolling pin). Add to the bowl of a multicooker, along with brisket, onion, and garlic. Add enough water to completely cover brisket, about 8 to 10 cups. Secure lid of multicooker. Cook on high "Pressure Cook" setting for 1 hour, 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Using tongs, transfer brisket to a cutting board; tent with foil to keep warm.
• Add carrots, potatoes, and cabbage to bowl of multicooker. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables; serve with mustard.

AMAZING CROCK POT CORNED BEEF

Steps:

• Place the potatoes, carrots and cabbage in a 5-quart slow cooker.
• Cut brisket in half; place over vegetables.
• Add the water, caraway seeds and contents of spice packet.
• Cover and cook on low for 9-10 hours or till meat and veggies are tender.

CROCK POT CORNED BEEF & CABBAGE

Steps:

• Place the potatoes, carrots, and onions in the bottom of the crock pot.
• Top with the brisket and sprinkle meat with the seasoning packet.
• Pour beer over meat, and if necessary, add water until meat is just barely covered.
• Cook on low 10-12 hours.
• Remove meat from crock pot; set aside and keep warm.
• Place cabbage in crock pot; cook on high for 30-35 minutes or until cabbage is cooked to your liking.
• Mix together applesauce and mustard, and use as a sauce for the meat, if desired (prepared horseradish goes well also).
• Slice meat thinly across the grain and serve hot with cooked vegetables.

CORNED BEEF AND CABBAGE BY MARTHA STEWART RECIPE

Steps:

• Directions 1. In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator. 2. Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours. 3. Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.