Crockpot Corned Beef and Cabbage Recipe
Since beginning the transition toward eating as a locavore (a person who eats only locally grown food whenever possible), I’ve learned to make a lot of things myself that I used to buy ready to eat. In the process I’ve made four simple discoveries which have revolutionized my overall approach to eating and feeding my family. Here they are:
- Many things (such as my Homemade Corned Beef recipe) are really easy and take very little active preparation time.
- My homemade version can often be much healthier than the store bought version, because I don’t need chemical preservatives, artificial colors, etc.
- I also don’t need artificial flavors, because foods prepared with fresh local ingredients are usually far tastier than commercially prepared versions.
- It’s fun to try new things in the kitchen and learn about food!
Corned beef these days is usually made with beef brisket, a fat-marbled cut. However, round roasts can also be used for corning, and that’s what I did. My round roast was large (6 lbs.) and about twice as thick as a brisket, so I cut it in half a couple of days into the brining. Each half was a perfect size for cooking in a crockpot (see recipe below). It was plenty of meat for a family meal, and enough leftovers for Reuben sandwiches with homemade sauerkraut the next day. Locavore bliss!
I hope you’ll take a leap and try making your own corned beef. Then use this Corned Beef and Cabbage recipe to celebrate St. Patrick’s Day–or any time you want a delicious one-pot meal. The crockpot does the cooking for you!
- 2 large potatoes (Hopewell Farm, Everson)
- 1 onion (Terra Verde, Everson)
- 3 large carrots (Rabbit Fields Farm, Everson)
- 3 lbs. corned beef (homemade with beef from Second Wind Farm, Everson--see recipe here)
- 1 small head of cabbage
- Scrub the potatoes and carrots, then chop into chunks. I usually cut the carrots into 1-2 inch pieces, and cut the potatoes into ½ inch thick slices. Peel the onion and chop into wedges. Chop the cabbage into large wedges, too.
- Place potatoes, carrots, and onions in the bottom of a large crockpot. Rinse the corned beef in cold water and place it on top of the vegetables, fat side up. Add ½ cup of water (or local red wine).
- Cook on low heat for 8 hours or on high heat for 4 hours. One hour before the dish is finished, add the cabbage wedges around the corned beef.