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Crockpot Corned Beef and Cabbage Recipe

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Category : Canning & Preservation, Holidays, Main Dishes, March

Corned Beef and Cabbage RecipeSince 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:

  1. Many things (such as my Homemade Corned Beef recipe) are really easy and take very little active preparation time.
  2. My homemade version can often be much healthier than the store bought version, because I don’t need chemical preservatives, artificial colors, etc.
  3. I also don’t need artificial flavors, because foods prepared with fresh local ingredients are usually far tastier than commercially prepared versions.
  4. 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!

Crockpot Corned Beef and Cabbage Recipe
 
Prep time
Cook time
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Let the crockpot do the cooking for you with this simple one pot meal to celebrate St. Patricks Day--or any day!
Author:
Recipe type: Main Dish
Cuisine: Pacific Northwest Locavore
Serves: many
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).
  3. 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.

 

 

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