Here’s a family favorite for Corned Beef & Cabbage. Serve with a side of champ and a stein of beer.
SLOW COOKER CORNED BEEF BRISKET AND CABBAGE
The brisket is a cut of beef that can be very tough so it benefits from long slow cooking time. By using your slow cooker the beef will become very tender
1 corned beef brisket with spice packet included
1 large onion, cut into large pieces
Carrots, peeled and cut into large pieces - I use about a pound
1 head green cabbage, cored and roughly chopped into large pieces
1 bay leaf
2 cups apple cider or apple juice
1 cup water
Salt and pepper to taste
Spray inside of crockpot. Lay vegetables and bay leaf on bottom. Pour cider over vegetables. Place brisket on top and sprinkle with contents of spice packet. Sprinkle on a little salt and pepper, but not too much. You can always add more after it cooks. Cook on low 6-8 hours or high 3-4, or until meat is fork tender and can be sliced easily. Remove bay before serving.
Don’t think the meat is not done since it will be somewhat pinkish in color. That’s the curing salt doing it’s thing. If it’s fork tender (and it will be), then you know it’s done. If you want to use a meat thermometer, once it reaches 150 it’s done. Cut it across or against the grain, not with the grain. Otherwise, it will be stringy.
Tip from Rita’s kitchen: Why is bay leaf called “the salt buster?”
Add bay leaf to any recipe and you can cut down on the amount of salt needed, since bay rounds out the flavor of many foods. It helps you digest foods, too.
Grow your own bay tree:
Yes, you can! Buy a potted specimen at your local garden store. Natorp’s outlet in Mason will have a nice selection with affordable prices.
It thrives outdoors in the spring and summer. Bring it in the house in late fall and you’ll have fresh bay to use all year. I have one bay tree that’s 10 years old and still doing well.