The crock pot produced wonderful smells all day, and did not disappoint in the end.
The crock pot produced wonderful smells all day, and did not disappoint in the end. The brisket seems perfectly done (not all the fat rendered off, I suppose I could have braised it longer, but it was nearly falling apart as it was) and the vegetables could have done with a touch less cooking (good thing I still have half a cabbage in the crisper), but the resulting bucket (literally) of cooked liquid is heavenly. All in all, not bad for my first time making corned beef & cabbage, actually. Out of the shot: whole grain mustard on the side, and Swiss cheese for dessert.
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That looks delicious. I’m not crockpotting mine, it’s in the oven but goes away from my mom’s recipe which is to cook it on the stove top.
Thanks!
Yep. There are many ways to do it! So I hear. I wanted to utilize the slow cooker because I was busy all day and wanted to stay out of the kitchen but knew I’d be hungry af by 6.
I wanted to do slow cooker but this is my day off and I forgot lol! I’ve never cooked it before either so this should be interesting. I added a little of real mayo to the coarse mustard to fill the mustard taste if there is one. I forgot potatoes so I have to run back to the store and get them. I’ll post results. Are you going to make sandwiches with leftovers?
You can leave out the potatoes and cabbage for a bit, I would have left the cabbage out til the last hour or so of cooking, but I’ve never had cabbage in the crock, so I wasn’t sure. You may find the meat feels tender and “done” but you can’t overdo it if it’s in enough liquid. It will continue to get more tender as it cooks, so don’t be afraid to let it go longer if it seems like the connective tissue in the meat is still web-y. I put it back in for an hour on high to get rid of the springy-ness.
As for leftovers, I don’t eat bread, so no sammiches for me. But I have LOTS of mustard and Swiss cheese, so if I get tired of eating the leftovers hot with the veggies, I’m definitely thinking cabbage leaf wraps or just eat it on a plate with a fork.
Nice, I didn’t think about that…The meat with cheese sounds good hot or cold, I might try that.
Bottom line, if the meat flakes pretty easily with a fork, it’s ready. It will stay very red, since it’s brined from a raw state, so it appears “rare” and will never get brown inside, no matter how much you cook it
Bobbi Jo Woods that was my next question but you beat me to it lol
Looks delish
Thanks. It was.
I finished it and it was delicious. It just melts in your mouth. You were right about the potatoes last, they came out perfect.
Yasss! I’m glad it turned out bc I did not use taters so I was just going by comments via the interwebs