Slow Cooker Corned Beef and Cabbage Recipe
When my German mother-in-law made corned beef, she actually corned the beef herself – marinated it with spices and vinegar for several days, and in the process the beef turned a redder color. Today you can buy beef already corned, and it makes one tasty dish. Using this crockpot corned beef and cabbage recipe makes it even easier. Now to cook it on top of the stove, just follow the instructions given on the corned beef label. Served with a side of Champ and a stein of lager, and you’ve got one memorable St. Pat’s Day meal!
Corned beef uses a traditional brisket cut of beef that is made with pickling spices. The term “corned” comes from the salt used to cure the and prepare the beef. The brisket is a cut of beef that can be very tough so it benifits from a long slow cook. By using your crockpot the beef will become very tender.
So, why is the cornbeef in the photo below pink? It’s the curing process – the curing salt used is called “pink salt” (yes, it’s colored pink). That’s what makes the corned beef pink. And if you buy a brisket that’s already “corned”, it will have been put through the marinating process with a packet of spices included.
Adapted from a Sandra Lee Recipe
Crockpot Corned Beef and Cabbage
1 package corned beef brisket with spice & herb packet included
4-5 carrots, cut in large pieces
1 large onion, cut in large pieces
2 bay leaves
1 head cabbage, cored and roughly chopped -
2 cups apple juice or cider and 1 cup water (cider makes it more fruity tasting)
Spray inside of crockpot. Lay vegetables on bottom. Pour liquid over. Place brisket on top and sprinkle with contents of spice packet. Cook on low 6-8 hours or high 3-4, until meat is fork tender and can be sliced easily. Remove bay before serving.
Crockpot Corned Beef Tips from Rita’s Kitchen
Corned beef is the same as beef brisket but corned beef is brined with spices usually added in a separate packet, while brisket is not brined.