Corned Beef and Cabbage Whole 30

Slow Cooker Corned Beef and Cabbage

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This homemade corned beef uses basic ingredients and calls for a short, 2-day brine! It's simple, delicious, and perfect for anyone who loves traditional corned beef but would prefer to control ingredients by making your own from home.

I've wanted to create a homemade corned beef recipe for YEARS. There's nothing wrong with store-bought, pre-brined corned beef, but I really wanted to be able to control the ingredients in the brine myself. Brining the beef in a way that doesn't sacrifice flavor, texture, and food safety has been TRICKY, but I'm *so* proud to say that this recipe is EVERYTHING I had hoped it would be, and I really think you're going to love it!

What is corned beef?

Corned beef is really just salt-cured beef. It's typically prepared by way of a 10-12 day brine (though I have seen some recipes that call for a 5-7 day brine) that is composed of salt and water (at a very specific ratio), sugar, pink curing salt (the source of sodium nitrite and what gives corned beef its deep red color), plus a whole mess of spices.

Why make corned beef from scratch?

The main reason that I decided to tackle this homemade corned beef is that I love the idea of taking a really yummy, classic recipe and manipulating the ingredients (without manipulating the flavor) to make a better-for-you version.

I also really love that this version has a much shorter brine time than traditional corned beef. I settled on a 2-day "short brine" for my corned beef so that I could get away with using a basic salt brine. If you want to brine your corned beef any longer (4+ days), I recommend you use a curing salt with sodium nitrite to help prevent the growth of bacteria.

Which cut of meat is best for corned beef?

While you can buy store-bought, pre-brined corned beef, we are going to use brisket for this recipe and give it a quick 2-day brine instead! Let's talk types of brisket real quick:

• Point – a fattier cut with more marbling that cooks to a more shreddable consistency
• Flat – a leaner cut that is still tender, but sliceable once cooked
• Whole – includes both the point and the flat, usually has more fat, and weighs about 10-15 pounds.

Because we want to be able to slice it, and because you'll only need 4-5 pounds of beef, the flat is the best cut of brisket for corned beef. If you can't find it at your grocery store, as your butcher to prepare it for you!

How to Brine Corned Beef

Brining your brisket is really simple. Here's what you'll need to do:

1. Rinse the brisket – prepare the brisket simply by rinsing it with water. Place it in a large glass bowl or, if you prefer, a large, 2-gallon Ziploc bag.
2. Prepare the brine – bring the water to a simmer in a large pot on the stovetop, then pour in the salt and whisk until the salt is dissolved. Once the salt is dissolved, let the water cool until it's safe to touch, then add the rest of the brine seasonings, whisk to combine, and pour over the brisket. If you're brining the brisket in a bowl, note that the brisket will likely float. You want to try to keep the meat submerged at all times – placing a small plate or weighted bowl on top can help you accomplish this! If you're using a bag to brine, make sure that you remove all air before sealing.
3. Brine the brisket – let the brisket sit, refrigerated, in the brine for 24 to 48 hours.

How to Cook Corned Beef in a Crockpot

It's so easy y'all! Here's what you'll need to do:

1. Rinse the brisket – pull the brisket from the brine and rinse it off.
2. Place in the slow cooker – once rinsed, place the brisket in your slow cooker, add the whole mustard seeds, whole black peppercorns, and bay leaves, and cover it with the beef broth. Then, add the carrots, potatoes, and cabbage around the brisket.
3. Cook – set the slow cooker to cook on high for 4 hours or on low for 8 hours.
4. Slice (or shred) + enjoy!

How to Slice

I prefer to slice my corned beef! The biggest thing to remember when slicing your corned beef is to make sure that you're slicing it against the grain (cutting through the shreds, or fibers, of the meat instead of alongside them).

How to Store

Store your leftover corned beef in an airtight container in the refrigerator. Stored this way, it'll be good for up to 5 days!

Best Ways to Use Leftovers

I LOVE repurposing leftover proteins! My favorite way to repurpose corned beef? CORNED BEEF BREAKFAST HASH! It checks *all* of the breakfast boxes – it's yummy, nutritious, and will keep you full for hours.

FAQs

Do you have to rinse off corned beef before cooking?

We recommend that you do! The salt from the brine has already penetrated through the meat, tenderizing it and adding flavor throughout, and because of this, you definitely *won't* be taking any flavor away from the brisket by rinsing it. You will, however, will be rinsing off some of the extra, could-be-overpowering salt!

How long does it take to cook corned beef in a slow cooker?

The general rule of thumb for slow cooker meals is to cook them for either 4 hours on high or 8 hours on low, and the same timeframe applies here!

How do you know when corned beef is done?

You'll know that the corned beef is done when it's reached an internal temperature of 145°F at its thickest point. We recommend grabbing a meat thermometer to check this!

Can I make it in the Instant Pot?

You can! To do this without the veggies, you'll brine and rinse your brisket, then add it to the Instant Pot along with the peppercorns, bay leaves, whole mustard seeds, and broth, and then set the Instant Pot to cook on high pressure for 70 minutes. After the 70 minutes is up, let the pressure release naturally, then open the Instant Pot, pull out the corned beef and either slice or shred it! If you'd like to create the entire meal (veggies and corned beef) in the Instant Pot, you'll do everything just the same, except let the beef cook on its own in the Instant Pot for 55 minutes at high pressure, then release the pressure, add the veggies in, and cook everything together at high pressure for 15 minutes.

What does it taste like?

The best way to describe the taste of corned beef is salty, spicy, and a little bit sour. It sounds weird, but it is *so* delicious!

Can I make the corned beef without the veggies?

Yes! Feel free to omit the veggies and just make the corned beef (the cooking time stays the same!) if you'd like. The corned beef is also really delicious alongside a simple scoop of sauerkraut!

More Recipes for Celebrating St. Patrick's Day

• Dublin Coddle
• Baked Potato Bar
• Sausage and Cabbage Sheet Pan Dinner
• Rustic Beef and Potato Slow Cooker Soup
• Corned Beef Breakfast Hash
• Roasted Turnips with Turnip Greens Pesto
• Loaded Smashed Potatoes
• Jameson Caramel Brownies
• Dairy Free Baileys

Print

Slow Cooker Corned Beef and Cabbage

This homemade corned beef is fall-apart tender and accompanied by carrots, cabbage, and potatoes for a delicious one-pot meal.

• Author: Cassy
• Prep Time: 2 days
• Cook Time: 4 hours
• Total Time: 52 hours
• Yield: 8–10 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Irish

• 4–5 pound beef brisket, trimmed

For the brine:

• 2 quarts (or 8 cups) water
• 1 cup fine sea salt
• 1 tablespoon whole mustard seeds
• 1 tablespoon ground mustard seed
• 1 tablespoon whole black peppercorns
• 1 tablespoon ground ginger
• 1 teaspoon whole cloves

To cook:

• 32 ounces (or 4 cups) beef broth
• 1 tablespoon whole mustard seeds
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 1 pound carrots, peeled and cut into 3-inch chunks
• 2 pounds red potatoes, rinsed and left whole
• 1 head of green cabbage, cut into sixths

1. Prepare the brisket simply by rinsing it with water. Place it in a large glass bowl or (if you prefer) a 2-gallon Ziploc bag.
2. To prepare the brine, bring the water to a simmer. Pour in the salt and whisk until the salt is dissolved. Let the water cool until it's safe to touch. Add the rest of the brine seasons, whisk to combine, and pour over the brisket. If you're brining the brisket in a bowl, note that the brisket will likely float. You want to try to keep the meat submerged at all time – placing a small plate or weighted bowl on top can help you accomplish this! If you're using a bag to brine, make sure that you remove all air before sealing. Let the brisket sit in the brine for 36 to 48 hours (two days).
3. At the end of the brine, pull the brisket from the brine and rinse thoroughly with water.
4. Place the brisket in the slow cooker, adding the mustard seeds, peppercorn, bay leaves, and broth. Then, add the carrots, potatoes, and cabbage around the brisket. Cook on high for 4 hours or low for 8 hours.*
5. To carve, pull the brisket out of the slow cooker, blot dry and carve or shred as you like! Note that I usually separate and discard any extra fat at this point in time.
6. Leftovers will keep refrigerated for up to 5 days. Enjoy!

Notes

• If you'd like the cabbage to be a bit more crisp, add it in the final hour of cooking time if cooking on high or the final two hours of cooking time if cooking on low.
• You can make this in the Instant Pot by cooking on high pressure for 90 minutes.

Keywords: corned beef, slow cooker corned beef, corned beef brisket, corned beef and cabbage

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Source: https://fedandfit.com/paleo-corned-beef/

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