How to Make Corned Beef Bacon and Cabbage in Crock Pot
The best ever corned beef and cabbage with… wait for it… BACON!! This Slow Cooker Corned Beef and Cabbage with Bacon is so tender and incredibly flavorful. Made with cabbage, potatoes, and carrots for a well-rounded meal. This dish is perfect for a family dinner or to feed a hungry crowd.
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I'm always a fan of celebrating food holidays. Especially when they involve slow-braised tender meat and veggies. Come to mama!!
I tried a new version last year for my St. Patrick's day dinner. Usually, I cook corned beef low and slow in the oven and serve it with a creamy horseradish sauce – DELICIOUS!!
This time I cooked it in the crockpot for 6 hours on high and I added chopped uncooked bacon. Oh my goodness – a total game-changer my friend!!
I will NEVER make corned beef any other way! Not even exaggerating.
Usually, I can't wait until this meal is cooked so I can make my famous Kimchi Rubens. But honestly, I'm not sure there will be enough. Say whaaaa?
You're right, that is unacceptable – making a note to self… go get another brisket of corned beef!
If you've never tried it you might not know what corned beef is. Allow me to shed some light on the subject.
What is Corned Beef?
Corned beef is a salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt.
The curing process can take over a week and involves the meat sitting in a salty brine that essentially pickles the meat. Typically, brisket is used for corned beef. It's a tough cut of meat that is made tender during the curing process.
I can't wait for you to experience this corned beef recipe. It's truly something special.
Do you have to rinse off corned beef before cooking?
If you prefer you can rinse the corned beef before cooking, but it's not something you have to do.
In fact, I rinsed one recently while testing an Instant Pot version of this recipe, and was disappointed in the flavor. When you rinse the brisket it removes any excess salt from the meat, resulting in less sodium and a more mild flavor.
So you do you – but in my opinion, there's no need to rinse the corned beef before cooking in the crockpot.
How do you know when corned beef is done?
For food safety purposes, you should make sure your beef is cooked to at least 145 degrees F. You can use a digital meat thermometer to check the temperature.
How to cook corned beef?
I mentioned earlier that I usually cook this meal in the oven low and slow. That is a great option and it has always come out tender and delicious.
I did give the corned beef and cabbage recipe a try in the Instant Pot as well, but I thought the meat was tough and disappointing.
So I moved on to today's recipe… corned beef crockpot style!
And as you already know, I'm a huge fan of this meal and this cooking method! But honestly, I think it really has a lot to do with the pound of bacon I added.
Everything is better with bacon – right!!??
How to make corned beef and cabbage in the slow cooker
Here's how this meal comes together…
Add the corned beef, fat side up, to the slow cooker.
Sprinkle the spice packet onto the meat, then some mustard seed, crushed red pepper, dill seed, pepper, and fresh garlic. Then add bay leaves and onion to the bottom of the crockpot along the sides of the brisket, and sprinkle bacon on top of the meat and down the sides.
Pour the beer and beef stock in, along the sides of the corned beef.
Cover and cook on high for 6 hours on high (or on low for 8-9 hours.)
Add your cabbage, carrots, and potatoes after the corned beef has been cooking in the slow cooker on high for 4½ – 5 hours, depending on your preference of doneness.
Cook the veggies and meat for another 1½ hours.
All the flavors from the veggies, spices, beer, beef stock, and bacon really make this something special and downright mouth-watering.
Something to note… because you're cooking it in the slow cooker with moist heat, the corned beef won't be browned on top. To achieve a golden and crispy top, preheat the oven to 450 degrees, and carefully transfer the cooked corned beef to a parchment-lined baking sheet. Then roast it for 4-5 minutes, or until it's just the way you like it.
You can also put the meat under the broiler (6-7 inches away) for 1-2 minutes. But for the love my friend – please set a timer! You've come this far so don't let this masterpiece burn.
And there you go – the best ever corned beef and cabbage recipe thanks to our good friend BACON!
You're gonna love it!
Love, peace, and bacon grease!! ~ Holly
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Ingredients
- 5 pound corned beef brisket with seasoning packet
- 1 large yellow onion cut into wedges
- 1 cup beef stock
- 12 ounces stout beer
- 2 bay leaves
- ½ teaspoon mustard seed
- ¼ teaspoon crushed red pepper
- ¼ teaspoon dill seed
- 1 teaspoon pepper
- 8 ounces of uncooked bacon, chopped into 1½ inch pieces
- 1 head of cabbage, cut into 8 wedges
- 1 pound large carrots, cleaned, peeled, and cut into 2-3 inch pieces
- 1½ pounds baby Dutch yellow potatoes, washed and cut the larger ones in half
- Salt to taste after cooking (I used 1 teaspoon salt)
Instructions
- Add corned beef, fat side up, to the slow cooker.
- Sprinkle the spice packet onto the meat, then some mustard seed, crushed red pepper, dill seed, pepper and fresh garlic. Then add the bay leaves and the onion wedges to bottom of the crock pot along the sides of the meat.
- Pour in beer and beef stock, along the sides of the corned beef.
- Sprinkle the chopped uncooked bacon on the top of the brisket and along the sides in the cooking liquid.
- Cover and cook on high for 6 hours (or on low for 8-9 hours.)
- Add cabbage, carrots, and potatoes after the corned beef has been cooking in the slow cooker on high for 4½ – 5 hours, depending on your preference of doneness. Cook for another 1½ hours.
Notes
If your corned beef doesn't include a spice packet use these spices...
· 1 tablespoon mustard seeds
· 1 teaspoon black peppercorns
· 1/2 - 1 teaspoon anise seeds (depending on preference)
· 8 whole cloves
· 4 cardamom pods
· 4 large bay leaves (crushed)
· 1 tablespoon ground coriander
· 1 teaspoon crushed red pepper flakes
· 1/2 teaspoon ground ginger
· ¼ teaspoon dill seed
Nutrition Information
Yield
15 Serving Size
4-6 ounces meat + veggies
Amount Per Serving Calories 578 Total Fat 34g Saturated Fat 13g Trans Fat 0g Unsaturated Fat 17g Cholesterol 170mg Sodium 297mg Carbohydrates 15g Net Carbohydrates 12g Fiber 3g Sugar 4g Protein 48g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist's advice!
Source: https://tasteandsee.com/slow-cooker-corned-beef-cabbage/
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