Wednesday, March 17, 2010

Slow Cooker Corned Beef and Cabbage

I discovered that most corned beef in the stores is brined in a solution containing sodium nitrites. So here's how to brine it yourself, then cook it in the slow cooker until it's tender and falling apart. Yum!

** This needs to sit in brine for a week, so plan ahead!!**

Slow Cooker Corned Beef and Cabbage

1 beef brisket (about 3 lbs)
2 quarts water
1/2 cup salt
1/2 cup apple cider vinegar
2 tbsp sugar
3 bay leaves
2 tsp pepper
1 tsp mustard seed
pinch of cloves or all spice

4-5 large carrots, peeled and cut into large chunks
2 medium potatoes, peeled and cut into large chunks
1 medium onion, peeled and diced
2 cups broth (beef or vegetable)
1 small cabbaged, wedged

One Week Before Cooking: Place brisket in a large bowl. In large saucepan, combine water, salt, vinegar, sugar, bay leaves, pepper, mustard seed and cloves. Bring to a boil. Allow brine to cool. Pour brine over brisket and cover well. Refrigerate for 7 days.

On Day of Cooking: Drain and rinse brisket. In slow cooker, layer carrots, potatoes, meat and onions in that order. Pour broth over all. Cook on high for 6 hours. Add cabbage on top and continue cooking on high for another 3 hours.

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