Slow Cooker Corned Beef and Cabbage

 

Corned beef and cabbage — a cherishedSt. Patrick’s Day dish — is about as native to Ireland as I am. Although corned beef and cabbage is now consumed in Ireland, it isn't the public dish that numerous people believe it to be.

This one- pot wonder is an adaption of the Irish dish of bacon and cabbage, commodity I enjoyed on multiple occasions during my culinary externship in Ireland. I was intrigued to find out that Irish- Americans mimicked their new Jewish neighbors and used the cheaper interspersed( corned) beef in place of their traditional piece of bacon. As a result, another donation to the American melting pot was created. With its one- pot wonder status forcefully established, it makes great sense to acclimatize this to the slow cooker. What Is Corned Beef?

Corned beef is beef brisket that has been brined to cure( or save) it in pickling spices, swab, and nitrates( the nitrates also give it an charming color). When shopping for your corned beef, look for brisket apartments, which are the further tender, lower adipose cuts.

RECIPE :

Slow Cooker Corned Beef and Cabbage

PREPE TIME :                                         COOK TIME :                                              TOTAL TIME :

    15 mins                                                      8 hrs                                                         8hrs 15 mins

  

SERVINGS :  6 servings     

INGREDIENTS :

• 3 to 3 1/2 pounds cured corned beef, with spice packet
• 1 medium white onion, quartered
• 2 cloves garlic, peeled and left whole
• 3 cups water
• 1 1/2 pounds new red potatoes, washed and chopped into 2-inch chunks
• 1 medium (about 1 1/4 pounds) green cabbage, cut into sixths
• 4 large carrots, peeled and cut into 2-inch slices
• Whole-grain mustard, for topping

METHOD :

1- Prepare the corned beef: After removing the corned beef from the bag, rinse it under cold water to rid it of any remaining brine. Then place the brisket into your slow cooker, fat side up. Sprinkle the contents of the spice packet over the brisket and add the onion and garlic. Pour the water over the brisket and cook on low for 8 hours (or on high for 4 hours).

2- Add the vegetables:

With 2 hours of cook time remaining (or 1 hour if cooking on high), carefully remove the corned beef from the slow cooker to a plate. Add the cut potatoes to the bottom, then return the brisket to the slow cooker. Nestle the cabbage pieces and carrots around the beef and cover. Continue to cook the corned beef for 2 hours if you're cooking on low (or 1 hour if on high).

3- Slice and serve:

Once the potatoes are fork tender and a piece of brisket easily flakes off when pierced with a fork, carefully remove the corned beef from the slow cooker to a cutting board, using a pair of tongs. Slice the brisket 1/4- to 1/2-inch thick, against the grain.

Transfer to a serving platter and arrange the cabbage, carrots, and potatoes around it. You can also return the corned beef slices to the slow cooker to keep warm and serve directly from the pot.

Top with whole grain mustard, if desired.

NUTRITION FACTS : (PER SERVING)

     909                                   49g                            32g                                         81g

CALORIES                                FAT                               CARBS                                    PROTEINS

Bon appetite !! 

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