Oh yeah, It’s time for corned beef and cabbage. Let me just set the record straight. When I was a little girl the only way I had ever eaten corned beef was in a hash out of a can and in a hard taco because that was the way my grandfather prepared it. It wasn’t till I was a teenager that I ate a proper corned beef and cabbage that my Auntie Rosie had made for St. Patrick’s Day and I was so excited, I didn’t bother to ask her how she made it. Over the years I have had many corned beef variations, everything from sandwiches to taquitos to hash with a poached egg on top and every once in a while I’m reminded of that first time I had the real thing with cabbage.
This year I decided to not let another St. Patrick’s Day go by without making my own corned beef and cabbage. I looked up a few recipes on the internet and didn’t really like what I saw. Then I thought, why not call my most reliable source in the world, my awesome Auntie Rosie! She gets on the phone and I run a few ideas by her on how I want to prepare mine and she tells me all the methods I have suggested will work fine. She’s a little “iffy” about my ground mustard rub idea but in the end tells me to go for it. Before we hang up, I ask her “Auntie Rosie, where can I buy corned beef?” She said, “I buy mine at Walmart.” That’s all I needed to hear.
Ingredients needed for corned beef 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.
- Serve with cabbage, and potatoes.