Crockpot Corned Beef and Cabbage is a traditional Irish recipe for a classic dish of corned (salt) beef and cabbage that's adapted to be cooked slowly in a crockpot. The full recipe is presented here and I hope you enjoy this classic Irish version of: Crockpot Corned Beef and Cabbage.
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True corned beef (ie beef cured in salt and spices) is indelibly linked with the Irish city of Cork, where some of the best is still made. These days, corned beef means something different in the UK and for this recipe you would need to buy 'salt beef'. Contrary to popular belief the 'corn' in the meat's name comes from the 'corns' (grains) of salt used in the curing process.
Ingredients:
1.4kg corned beef brisket
2 carrots, chopped into 5cm pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 5cm pieces
180ml malt vinegar
180ml stout (eg Guiness)
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp dill seeds
1 tsp allspice
1 bay leaf
900g head of cabbage, cut into wedges
Method:
In a crockpot (at least 6l) combine the carrots, potatoes, onion and turnip then add the liquids. Meanwhile combine the spices in a pestle and mortar. Crush lightly then rub into the meat.
Place this on top of the vegetables then cover and cook on low for about 8 hours. Now add the cabbage wedges and cook for an additional 3 hours. Serve hot with horseradish sauce.
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