Foolproof Corned Beef And Cabbage

3 from 3 votes

Course Main Course

Cuisine American

2-5 lbs of corned beef in brine, flat cut or round, or any combination. *Do not discard brine.Water to coverPickling Spice (1 tablespoon per package of meat)
4-5 large carrots, peeled and cut into large (4”) pieces
1 large rutabaga, peeled and cut into large cubes
2 pounds The potatoes of your choice. Red skinned, new, or fingerling. Cut into large cubes or left whole with skins on if they are small and clean.
1 large 1 large head green cabbage, cut in wedges, leaving the core to hold the leaves together.

To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don’t discard the brine. Place the meat into the cooker and add enough cold water to cover. Add the pickling spices, cover, and cook on high for 6–8 hours.
Cooking time depends on the size of the cut, as well as how you like it cooked. The perfect corned beef is tender enough to slice, but without totally “chipping” and falling apart (falling apart is terrific for corned beef hash, but if you’re having guests, slices that hold together are a bit more appetizing). Test the meat with a fork, or cut a small piece and taste for tenderness. When the fork goes in without much resistance, you’re about there.
When the meat is almost done, and you are about an hour from dinner, ladle out most of the cooking liquid and place in a large, heavy bottomed cooking pot. Add the cut potatoes, carrots and rutabaga. Start the root vegetables first, and then add the cabbage, which only needs to cook for 15-20 minutes to desired tenderness.
Slice the corned beef against the grain and serve with the vegetables, cabbage and a generous slice of warm, buttered Irish Soda Bread.
Remember, any imperfect slices, chunks or chips of corned beef won’t go to waste, as they’ll be perfect for hash!

Keyword Classic Corned Beef and Cabbage