EASY CORNED BEEF {CROCK POT}
Delicious corn beef recipe for St. Patty's Day or everyday!
Provided by Aunt Lou
Categories Main Dish
Time 6h2m
Number Of Ingredients 4
Steps:
- Put your corn beef brisket in the bottom of your crock pot
- Mix together the rest of your ingredients
- Pour mixture over your corn beef
- Cover and cook on low for 6-8 hours
- Slice and serve
CROCK POT CORNED BEEF CASSEROLE
The original recipe calls for canned corned beef, but I have always used left over corned beef from a roast. Recipe is adapted from a crock pot cookbook I got from the library, I don't remember the author.
Provided by ROBIN PENA
Categories Stew
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add everything to crock pot, mixing well.
- Cook on high for 6-8 hours.
Nutrition Facts : Calories 733.5, Fat 39.1, SaturatedFat 14.8, Cholesterol 142.2, Sodium 2744.1, Carbohydrate 61.1, Fiber 6.5, Sugar 9.7, Protein 35.1
SLOW COOKER CORNED BEEF AND CABBAGE
Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.
Provided by Food Network Kitchen
Categories main-dish
Time 9h20m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
EASY CORNED BEEF AND CABBAGE
This corned beef and cabbage slow cooker recipe is a fuss-free way to cook the traditional dish. I tried it for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. -Karen Waters, Laurel, Maryland
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage., Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 414 calories, Fat 19g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1191mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 23g protein.
SLOW COOKER CORNED BEEF AND CABBAGE
Just like yo' Irish mama used to make, and the brisket will melt in your mouth. Get a center cut of meat, not the 'point.' Super-tender and slices really nicely, just like butter. What little was leftover was made into a great hash the following morning.
Provided by Steven Moshlak
Categories World Cuisine Recipes European UK and Ireland Irish
Time 10h40m
Yield 8
Number Of Ingredients 9
Steps:
- Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
- Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
- Cook on Low for 10 hours.
- Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
- Cook cabbage on High until tender, 30 to 45 minutes.
- Slice corned beef and serve with cabbage mixture.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 21.9 g, Cholesterol 115.4 mg, Fat 22.6 g, Fiber 5 g, Protein 24.8 g, SaturatedFat 7.5 g, Sodium 1386.4 mg, Sugar 7.4 g
SLOW-COOKED CORNED BEEF DINNER
Corned beef, potatoes and carrots are a delicious combo often served up on St. Patrick's Day. However, this recipe is so good we think you should make it any day of the year. Who wouldn't enjoy tender, spiced beef with steamed root vegetables in a flavorful broth? It's perfect as a cozy dinner in the winter, and corned beef leftovers are perfect for a Rebuen sandwich the next day. This corned beef and potato recipe is perfectly made in the slow cooker because brisket (the cut from which corned beef is made) needs a low and slow cook time to come out meltingly tender. With just 20 minutes of prep, it's easy to come home to slow-cooker corned beef with potatoes and carrots.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 12h20m
Yield 6
Number Of Ingredients 8
Steps:
- In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
- If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
- Cover; cook on Low setting 10 to 12 hours.
- Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.
Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1/6 of Recipe, Sodium 1240 mg, Sugar 6 g, TransFat 1 g
SLOW-COOKER CORNED BEEF AND CABBAGE
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Provided by LUSYRSGIRL
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g
CORNED BEEF AND CABBAGE (CROCK POT)
Here is an easy way to fix your Corned Beef and Cabbage, in the Crock pot! I found this recipe in The Best Slow Cooker Cookbook Ever
Provided by Bev I Am
Categories One Dish Meal
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
SLOW-COOKER CORNED BEEF AND CABBAGE
This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 5h15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 650 g, Fat 43 g, Fiber 6 g, Protein 45 g, SaturatedFat 14 g
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