Pattys Corned Beef Cabbage In Cast Iron Pot Recipe 335

CORNED BEEF AND CABBAGE (CROCK POT)

Steps:

• Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
• Place corned beef and contents of spice packet in the mixture.
• Scatter the potatoes and carrots over the top and along the sides.
• Cover and cook on high heat setting 4 hours.
• Remove the lid and scatter the cabbage wedges over the top.
• Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
• To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

EASY CORNED BEEF AND CABBAGE

Steps:

• Gather the ingredients.
• Place the corned beef, 1 teaspoon of the salt, pepper, bay leaf, and contents of the optional spice packet into a large pot along with 3 quarts of cold water.
• Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
• Add the remaining salt if needed, potatoes, carrots, onions, and celery. Simmer covered for 30 minutes.
• Add the cabbage wedges and cook for another 30 minutes or until the potatoes and vegetables are tender.
• Remove from the pot and let rest for 10 minutes, loosely covered with aluminum foil. Remove the bay leaf and discard it.
• Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Accompany with dark bread and mustard on the side. Enjoy.

TRADITIONAL CORNED BEEF AND CABBAGE

Steps:

• Combine warm water, salt, brown sugar, and pink curing salt if using and stir until sugar and salt in a large pot until dissolved. Add the brisket and cover and put in the fridge for 5-7 days until your meat brines equally. If your meat starts to float, put a heavy plate on top. *Pink curing salt is optional but is what makes the meat turn pink in color. You can find it online or at a specialty meat shop. Read warnings about ingesting directly.
• In a 5 quart slow cooker add carrots, potatoes, onion and salt and pepper. Remove the brisket from the brine and rinse in cold water. Place on top of the vegetables and top brisket with pickling spice. Fill with water until meat is almost fully covered. Cook for 7-8 hours on low and 5-6 on high adding in the cabbage the last hour of cooking.
• Rinse the corned beef with water to remove salt. Place the corned beef in a large pot and fill with water and add pickling spice. Cover and bring to a boil. Reduce to a simmer to 50 minutes per pound or until tender. Add in the vegetables the last hour and cabbage the last 15 minutes before serving.
• Rinse the corned beef with water to remove the salt. Place the beef in the instant pot and fill with water and pickling spice. Select high pressure and cook for 90 minutes. When finished cooking quick release the pressure according to the manual. Remove the brisket and leave 2 cups water. Add in the potatoes, carrots, onion, and top with cabbage. Salt and pepper. Select manual setting and cook on high for 5 minutes or until the veggies are tender. Release the pressure according to the manual.
• Preheat oven to 350 degrees. Place the brisket into a roasting pan and add 3 cups of water and pickling spice. Cook for 2 hours. Remove from the oven and add vegetables. Bake uncovered for another hour until vegetables are tender.

PATTY'S CORNED BEEF & CABBAGE IN CAST IRON POT RECIPE - (3.3/5)

Steps:

• Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, in a pot or cast iron dutch oven. Add a bay leaf and water to the pot. Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top. Cook for two hours at 350°F. After 30 minutes of cooking, add the small white potatoes, cut in half. At two hours, the corned beef should be tender. Remove it from the pot and wrap in foil while you cook the vegtables. Add the cabbage to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes. Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.