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Saturday, March 17, 2018

Corned Beef Very Versatile

It's that special day better wear green or someone may << Pinch>> you. Its also that time of year where you may smell corned beef and cabbage in the air I do not come from an Irish family but my mom did make what she refereed to as hash. It was hamburgers and potatoes mixed together, a long way off from the traditional Hash that is devoured on St. Patrick's day.

Corned beef can be served a variety of ways. From sandwiches to potato casserole  to the recipe we are sharing today cornbeef and cabbage.

1 1/2 – cups water
4 – lbs corned beef
1 – onion
spice packet: come included with the corned beef ( mustard seeds, coriander, black peppercorns, and bay leaf)
2 – sprigs of thyme
1 – teaspoon ground mustard
1 – head of cabbage
10 – baby carrots (optional)
1 – teaspoon olive oil
10 – yellow potatoes
1 – teaspoon sea salt

Pour water into a slow cooker, then place corned beef, and onion inside slow cooker.
Sprinkle the spice packet over the corned beef. Then sprinkle the ground mustard over the top, and add the thyme to the top.

Cover and cook for about 6 hours on high or 8 hours on low.
While the corned beef is cooking steam the cabbage and roast the potatoes an hour before dinner time.
Cut the cabbage in 4 equal pieces, then place them in a steamer basket inside a dutch oven with about an inch of water at the bottom of the pot. Place a lid over the dutch oven and place over a medium high flame and steam for 40 minutes. You can add carrots to the cabbage if you would like.

To cook the potatoes: place them on a baking tray and drizzle olive oil over the top and sprinkle with sea salt. Bake at 400 degrees fahrenheit for 45 minutes. 
When corned beef is ready. Remove from the slower cooker and place under the broiler for 3 to 5 minutes or until slightly browned on top.

Let the corned beef rest for 15 minutes before slicing it. 

shared this informational recipe post at 
Frivolity Friday

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