Slow Cooker Corned Beef with Cabbage
Votes: 2
Time: 9 hours 20 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
This American corned beef recipe differs from the traditional method in that the meat is thoroughly brined in a spiced marinade and then boiled. For corned beef, it's best to use the brisket. The cut you choose will determine the final product. If you use the wider, flatter side of the brisket, the meat will be very tender and easy to slice thin. If you use the more pointed end of the brisket, the corned beef will also be tender but fall apart. Place the meat in a slow cooker (multicooker) along with potatoes, carrots, celery, and thick slices of cabbage and simmer in beer and pickle relish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g medium-sized red-skinned potatoes, cut in half
- 4 carrots, cut into 5cm pieces.
- 1 large onion, cut into 1cm wedges.
- 2 stalks celery, peeled and cut into 5cm pieces.
- 2-3 sprigs of fresh thyme
- 1 piece weighing 2 kg, boiled corned beef brisket, rinse
- 360 ml stout (dark beer)
- 2 tbsp. pickle seasoning
- Half a head of small white cabbage with the stalk, cut into thick slices
- 0.5 cup sour cream
- 1/4 cup prepared horseradish
- 2 tablespoons whole grain mustard
- 3 tbsp (45 g) butter
- 0.5 cup chopped parsley leaves
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Recipes with similar ingredients: potato, carrot, onions, celery, thyme, beef, dark beer, seasoning for pickling vegetables, white cabbage, sour cream, horseradish, whole grain mustard, butter, parsley
Cooking the dish according to the recipe:
- Place the potatoes, carrots, onions, celery, and thyme in a 6-quart slow cooker. Place the brisket on top of the vegetables and add the beer and pickle seasoning. Add enough water to cover the brisket. Cover and cook over low heat until the meat and vegetables are tender, about 8 hours.
- Place the cabbage on top of the brisket (it's okay if the pot seems crowded), cover, and cook until tender, another 45 minutes to 1 hour.
- In a small bowl, whisk together the sour cream, horseradish and mustard.
- Remove the cabbage and toss in a large bowl with 1 tablespoon (15 g) of butter and pepper to taste. Remove the meat and let it rest. Remove the remaining vegetables (reserve some of the cooking liquid to serve with the dish, if desired) and toss with the parsley, the remaining 2 tablespoons (30 g) of butter, and salt and pepper to taste.
- Slice the corned beef across the grain and serve with vegetables, horseradish sauce and broth, if desired.
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