Oven-Braised Corned Beef with Cabbage, Potatoes and Carrots
By Joe
Source: Serious Eats — Amanda Luchtel, Slow-Cooker Corned Beef and Cabbage (Irish Boiled Dinner).
A slow-cooker corned beef and cabbage (irish boiled dinner) recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. To a slow cooker, tip in potatoes plus carrots plus season using pickling spice and (1 tablespoon) 1 kosher salt (1/2 teaspoons). Add stock and water. Season brisket uniformly all over with leftover 2 tablespoons pickling spice and put it in slow cooker, fat-side up, upon top of potatoes plus carrots.
- 2
Step 2. Put a lid on plus heat on high for 6 to 8 hours or upon low for 8 to 10 hours total. Season the cabbage uniformly with 1 teaspoon of kosher salt, next tuck it around and on top of the brisket after the first 2 hours of cooking. Put a lid on and keep cooking for the leftover time, till this beef is tender.
- 3
Step 3. Turn off slow cooker. Remove beef from slow cooker and move to a carving board using tongs and a spatula. Loosely tent with aluminum foil and leave to rest for 30 minutes.
- 4
Mix. Cover slow cooker to hold vegetables warm. In a little microwave-safe bowl, microwave 4 tablespoons butter, garlic, and leftover 1/2 teaspoon kosher salt on high till butter is melted, 30 to 45 seconds while brisket rests. Promptly add leftover 2 tablespoons butter and mix till the room temperature butter melts plus mixture thickens a little to a paste consistency.
- 5
Finish. Mix in mustards and parsley; keep to one side at room temperature. Slice brisket 5–6 mm thick against the grain and move to a big serving platter. Take out vegetables plus set out round the brisket on the platter using tongs or a slotted spoon.
- 6
Finish (2). Ladle of cooking liquid over the (3/4 cup) sliced brisket; discard leftover liquid, or strain and save for another use. Offer, passing mustard butter to dollop over vegetables.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the corned beef weight was mis-read (81 kg); an ingredient line looks mis-read ("(4-pound; 1"); an ingredient line looks mis-read ("81 kg) corned beef brisket fla"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 26006 kcal |
| Protein | 1746.7 g |
| Carbohydrate | 42.4 g |
| of which sugars | 10.8 g |
| of which free sugars | 0 g |
| Fat | 2036 g |
| of which saturates | 773.5 g |
| Fibre | 8.4 g |
| Salt | 18.59 g |
Protein per 100 kcal
6.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
