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 could never get quite right 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’s until I was at house party and there was this cute little old lady that told me all her secrets, lol. This is why I started the title with full proof. I’ve been making this for years now and it turns out perfect every time.
So if you try it let me know in the comments below what you think. It really is yummy!
Fool proof corn beef and cabbage
Ingredients
- 1 flat cut corn beef brisket It has to be the flat cut
- 1 head cabbage
- 1 bag carrots 1 to 2 cups
- small round new potatos 2 cups
- 1/2 cup mustard
- 2 tbsp garlic
- 1/4 cup dry wine optional
- 1 cup broth of choice
Instructions
- Directions: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, add all the veggies. How many would depend on how many people you are feeding. Add the little packet of seasoning that came with the meat to the veggies . When the meat is about 1 – 1/2 hours from being done, take it out of the oven and add half of the juices to the crockpot. This will make them taste like they have been cooking together, all along. Cook on low for 5 hours.
I took as many pictures as I could during the process.
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
2 Comments on “Fool Proof Corn Beef & Cabbage”
I love adding veggies and colors to plate it is a great way to balance a meal
I couldn’t agree more!