To start off with I should really admit to something… I could pretty much eat ALL of that on my own. Like zero self control when it comes to corned beef. You might ask why I am so obsessed, you might instead have to try out this recipe on your own to find out.
Corned Beef in the Crock pot, will take you a while to make, but like all good things it is worth the effort, and honestly it is not actually that much work. That is what is so great about crock pot meals, you get delicious food that cooks all day except you don’t have to hang out there slaving over it. You get it set it up and come back when it is done. What are your holiday plans? Do you observe with a family dinner, or a raucous time out with friends? I am feeling quite festive and will be celebrating both ways, with beer and good food at both occasions. If you know me you know I would never turn down good food or a good drink. Life is short, live it up i say!
I was thinking about this recipe and I started to giggle because it is literally SO easy. A three minute prep time and you have an amazing meal to show for it in the end. What more can you ask for!?
IMPORTANT: When making this ONLY buy the Flat Cut because the Point Cut, while cheaper, is tougher and fattier throughout so it isn’t worth your time!
- 3 pounds corned beef
- 6 cups water or to cover corned beef
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Purchase a 3+ pound Flat Cut Corned Beef
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Open corned beef and remove seasoning packet.
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Place corned beef in 5 quart or larger crock pot. Cover corned beef with water.
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Sprinkle seasoning packet into crock pot over corned beef
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Cook on high for 6 hours or low for 8 hours.
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Check to see if corned beef is tender by poking with fork.
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Remove corned beef from crock pot. Remove and trim fat layer off of corned beef. Slice and serve. I like to cut with an electric knife as it makes nice clean slices. I typically serve this with potatoes(Colcannon if I am making an extra effort, cabbage, and homemade soda bread
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And as we promised a bonus recipe to round out your meal with another traditional Irish dish. Although this is a weird twist, Calcannon is actually traditionally served at Halloween. We figured however, that it goes delightfully as well on St. Patricks day, because what is more Irish than potatoes and cabbage? Anyhow this is TOTAL comfort food, you basically make it with as much butter as your heart can handle but the upside is it’s a holiday so you are allowed to splurge and it’s all okay in moderation. A fun fact about this dish is that it has a song written about it, that most Irish could sing at the drop of a hat, and at Halloween people hid a small trinket such as a thimble or a penny, very much like a Mardis Gras king cake if you have ever done that. Look at me go, is there a holiday I haven’t mentioned yet? The main thing you have to know however, is that this is crazy delicious and just the thing to fill you up and warm your belly this March. Unless you are spoiled where you live and it’s already warm. In which case I don’t want to hear about it and I’m going to eat my feelings in the form of a big bowl of Calcannon.
- 2 pounds potatoes peeled and sliced thick
- 1 1/2 tbsp salt
- 1/2 cup milk or more if needed
- 2 tbsp butter
- 1/4 tsp ground black pepper
- 3-4 slices bacon diced optional
- 2 tbsp olive oil or butter optional
- 1 tsp salt
- 1 medium sweet onion diced
- 2 cups cabbage diced in 1/2 inch cubes kale can be used instead or a combo of cabbage and kale
- 1/4 cup butter
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Cook potatoes as for mashed potatoes. Place peeled and sliced potatoes in large kettle. Add salt. Cook until fork tender
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Drain and mash potatoes with milk, 2 tbsp butter and pepper. Add more milk if needed to desired consistency. Set aside and keep warm.
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One can choose to either use the bacon, olive oil or butter in this recipe. Use only one.
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If NOT using bacon, heat either olive oil or butter in large saute pan. Add onion and cabbage. Sprinkle with 1 tsp salt. Cook until tender.
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If using bacon, in large saute pan cook bacon until crisp. Remove bacon from oil. Add cabbage and onion to oil in pan. Sprinkle 1 tsp salt over cabbage and onion. Cook until cabbage and onion are tender and cooked through.
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In large serving bowl, combine mashed potatoes, reserved bacon if used, and cabbage onion mixture. Taste for salt and pepper, add more if desired. Make a well in the center and pour melted butter in well. Serve
YAY! Holiday is coming up! I cannot wait to spend the time with my family. Remember to be safe everyone lets have fun and live to tell the tale. I can’t wait for you to try out this recipe. We get so prepared for the holiday that we call our “meat guy” to set aside a good brisket.
As always comment, like, subscribe, and be sure to share this recipe, because good friends share good food.
Happy cooking!
-POG
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