Fool Proof Corn Beef & Cabbage

I love to cook. I have been cooking for as long as I can remember and nowadays its pretty easy to make a meal if you have the recipe and the ingredients, right? Well this is the only meal I would bomb  every year when I would make it on St. Patrick’s Day. I would find a new recipe, follow the directions and it would be just too tough. That is until I was at house party and there was this cute little old lady that told me all her secrets. lol 
I love a lot of pictures when making a recipe. So below I documented the process if that is something you like. If not, I don’t make you go scrolling for the recipe. It’s right here at the top.  So let’s get cooking!!

1. FlAT Cut Corned Beef Brisket (HAS to be the FLAT cut) 

2. cabbage

3. Carrots

4. New Potatos

5. 1/2 cup Mustard

6. 2TBSP Garlic

7. 1/4 cup dry wine (optional)

8. 1 cup broth of choice 

1. So all corn beef is pre-seasoned in the package. It tends to be pretty salty. You can do one of two things. Rinse the meat under cold water really well, then pat dry, or if you really don’t want the meat to taste salty at all, you can soak it in a bowl of water for two hours prior to cooking it. This will not take away the flavor, just the salt. 
2. Preheat your oven to 275. Lay out a very large sheet of tin foil and lay the meat fat side down. Rub the mustard all over meat and flip over the meat so the fat is facing up. Wrap the tin foil around the meat making sure the fat side is up and everything is covered. Place it in a large baking dish. There will be a lot of juices. Cook at 275 for 5 hours. 
3. In a crockpot on slow cook for 5 hours, add all the veggies. How many would depend on how many people you are feeding. Add the little packet of seasoning the meat came with to the veggies along with it ingredients 6-8. When the meat is about 1 – 1/2 hours from being done, I take it out of the oven and add half of the juices to the crock pot. This will make them taste like they have been cooking together all along. 

I pulled the meat out after it was cooking for 3 1/2 hours.  It doesn’t look like there are much juice but a lot is in the tin foil. I pored half over the veggies. Then put it back in the oven for the remaining 1-1/2 hours. 

Corn beef is naturally this red. So don’t be alarmed.  This was falling apart with a fork. 

Adding those juices was the perfect touch to this recipe!! So GOOD! 

Jessie Thomas

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