Corned Beef and Cabbage

I remember two years ago making about 30 pounds of corned beef and cabbage for a St. Patty’s Day party for the kids and their friends.  I had crock pots lined up on the kitchen counter, filled with yummy smells and delicious corned beef.  I was sure we would have leftovers and had grand plans of making corned beef hash the next day.  There was not a scrap of corned beef left by the end of the night, the kids ate every last bite.  I am still waiting for left overs so I can make that hash.

Corned beef and cabbage is honestly one of the easiest meals to make.  They are guaranteed crowd pleasers, whether it is a crowd of two or twenty, this recipe is a winner,  I will give you two methods, a crock pot and the dutch oven method.  Both are very simple and the results are phenomenal.

 

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Corned Beef and Cabbage
I prefer to use nitrate free corned beef; whatever you decide, make sure that the corned beef you choose is labeled gluten free. Like ham, corned beef may contain gluten. They usually put gluten free right on the front of the package. Depending on the size of the corned beef will determine how many people it will serve. It is recommended 3/4 to 1 pound per person before cooking, hopefully you will have some leftovers.
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Course Main Dish
Prep Time 10 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Crockpot Method
  1. Rinse corned beef brisket under cold water and pat dry
  2. Place brisket in crockpot and cover completely with beef broth or water. Open and add the spice packet that comes with the corned beef, stir gently to incorporate spices
  3. Set the crockpot to cook on the low setting for 8 hours.
  4. After 7 hours, add the onions, carrots and cabbage wedges. Continue to cook for the remaining hour
  5. Remove the brisket from crockpot and let rest in the center of the serving platter for 15 minutes
  6. Remove vegetables from the cooking broth and arrange on the outside of the platter. Spoon 4-6 tablespoons of cooking liquid over the brisket. Cut against the grain and serve immediately
Dutch Oven Method
  1. Rinse corned beef brisket under cold water and pat dry
  2. Place brisket in dutch oven or large stock pot and cover completely with beef broth or water. Open and add the spice packet that comes with the corned beef, stir gently to incorporate spices
  3. Bring the water to a rolling boil and then reduce to a simmer. Cook brisket at a simmer for 50 minutes per pound
  4. For the last hour of cooking add the onions, carrots and cabbage. Continue to cook for the remaining hour
  5. Remove the brisket from dutch oven and let rest in the center of the serving platter for 15 minutes
  6. Remove vegetables from the cooking broth and arrange on the outside of the platter. Spoon 4-6 tablespoons of cooking liquid over the brisket. Cut against the grain and serve immediately
Recipe Notes

This Corn Beef and Cabbage recipe is gluten free and dairy free.

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