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Recipes - Corned Beef and Cabbage Recipe

Recipe Name

Corned Beef and Cabbage

Submitted by rg
Recipe Description This recipe includes Russet Potatoes and Carrots. The Corned Beef weight is 2.67 lbs and the serving size is 4oz which gives you approximately 11 servings.
Quantity 1 Quantity Unit Crockpot Servings  
Prep Time (minutes) 10 Cook Time (minutes) 300 Ready In (minutes) 310
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
ounces(2.67lbs) Packaged Corned Beef Brisket, Flat Half
small (5-1/2" long)Carrots, raw
medium (2-1/4" to 3-1/4" dia.)Russet Potatoes peeled, chopped
headCabbage, about 1lb
Sequence Step
1Place Corned Beef in Crock pot, cover with water and add seasoning package. Cook for about 2 1/2 hours on high
2After allowing the Corned Beef to cook for approximately 2 1/2 hours. Peel, wash and cut potatoes into quarters and add them the crock pot.
3Do this step with Step 2: After allowing the Corned Beef to cook for approximately 2 1/2 hours. Wash and cut the carrots into thick slices, about 1/2" to 1" or bigger and add them the crock pot.
4After the potatoes and carrots are tender, about 2 hours, rinse and prepare the cabbage. Remove any wilted leaves, remove the core and wash the cabbage.
5Cut, washed cabbage into quarter sections (about 2" wide x 5" long, approx 1lb) and add it to the broth, placing the carrots and potatoes on top of the corned beef.
6Allow the cabbage to stew for about 30 to 45 minutes. This is all about texture, depending on how done you like your cabbage. When it is to your liking, its ready to serve.
7Serve and Enjoy! Try a little yellow mustard on your corned beef and cabbage for an extra Zing.

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