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Author Notes: Last year, St. Patrick's Day fell on a Friday. What do you do when March 17th falls on a Friday? According to the archdiocese of Chicago, Chicago’s Irish-Catholics MAY eat corned beef, as long as you substitute another form of penance. Whew. Just kidding. I made this corned beef on Wednesday so we could eat it before St. Patrick’s Day and again after since it’s even better a day or two later. It was my first time ever making corned beef and we thought it was great. —Michelle Barry
Serves 6 to 8
- 5 pounds corned beef brisket, pre-cured
- 2 pounds yukon gold potatoes, cut in half
- 5 large carrots, chopped into 2" pieces
- 1 head of green cabbage, quartered
- 1 tablespoon dijon mustard
- Water, to cover meat
- Rinse off the meat under cold running water. You can purchase it pre-cured or cure it yourself. Here is a recipe for home-curing http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363.
- Place the meat in the slow cooker with enough water to go ½ to ⅔ the way up the sides of the meat.
- Turn slow cooker on low for 7 hours.
- At the 5 hour mark, open the lid, turn the meat over and put the cabbage, carrots and potatoes in with the corned beef, stirring into the cooking liquid until everything is moistened.
- Once the timer goes off (7 hour mark), remove and slice your corned beef.
- Remove the vegetables from the pot leaving the cooking liquid.
- Place your vegetables on a large serving platter and lay slices of corned beef on top.
- Add 1 tablespoon of dijon mustard to the cooking liquid and boil the liquid for about 10 minutes until it is reduced slightly - tasting to make sure it’s not reducing too much (i.e. getting too salty).
- Pour the cooking liquid over your meat and vegetables and serve.
- This recipe was entered in the contest for Your Best Hands-Off Recipe