Corned Beef & Cabbage
2020-12-30 18:24:27
Nothing beats a "fall apart in your mouth" tender Corned Beef! You gotta' have one at least once every year!
For optimal tenderness, you should cook the brisket to an internal temperature of 190-205° F. Use a grilling/smoking thermometer in the meat to monitor meat temp while cooking.
We've included one of our favorite discoveries - an easy to make, delicious dipping sauce for the beef! Yum, yum!
Corned Beef
- 1 corned beef brisket (about 3-4 pounds) with spices
- 1/2 head cabbage, cut into 1 1/2-inch wedges
- 2 large celery stalks, cut into 1-inch pieces
- 3 carrots, cut into 2-inch pieces
- 1 large yellow onion, cut into 1-inch chunks
- 4 large potatoes, cut into 1-inch chunks
- 2 Tablespoons diced garlic
Easy Dipping Sauce
- 1/4 cup sour cream
- 1/3 cup mayo
- 2 Tablespoons Dijon mustard
- 1 Tablespoon lemon juice
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Instructions
- Preheat oven to 250° F
- In a large slow cooker (our favorite is Pampered Chef's™ stone roasting pan with lid), place celery, carrots, onion, potatoes, and thyme.
- Place corned beef, fat side up, on top of the vegetables and sprinkle spices over it.
- Add enough water to almost cover meat (4 to 6 cups); including the juices from the package.
- Cover and cook until corned beef is tender (about 6 hours).
- Turn oven up to 300° F.
- Remove lid and arrange cabbage wedges around corned beef, cover and continue cooking until cabbage is tender (about 1 hour).
- Thinly slice the corned beef against the grain and serve with the vegetables, cooking liquid and dipping sauce.
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