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Corned Beef and Cabbage Dinner
Andre Lewis

Corned Beef and Cabbage Dinner

Cabbage doesn't need the same eight hours as corned beef. Give the brisket, potatoes and carrots a long head start, then add wedges late enough to stay intact. Slice across the grain after a proper rest or even tender meat will chew stringy.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs flat-cut corned beef brisket with spice packet
  • 1 large yellow onion cut into wedges
  • 1 1/2 lbs baby red potatoes
  • 1 lb carrots cut into 2-inch pieces
  • 4 cups water
  • 2 tbsp whole-grain mustard
  • 1 small green cabbage cut into 8 wedges

Method
 

  1. Rinse the corned beef under cold water, pat it dry and place it fat-side up in a 6-quart slow cooker.
  2. Arrange the onion, potatoes and carrots around the brisket and sprinkle the spice packet over the meat.
  3. Add the water and mustard, cover and cook on low for 6 1/2 hours.
  4. Tuck the cabbage wedges around the brisket, cover again and cook until the cabbage is tender and the beef yields to a fork, 1 1/2 to 2 hours more.
  5. Transfer the corned beef to a board and rest it for 15 minutes.
  6. Lift the vegetables to a platter and moisten them with 1/2 cup strained cooking liquid.
  7. Slice the brisket thinly across the grain and serve it with the cabbage, potatoes, carrots and mustardy broth.