Summary: This St. Patrick’s Day is one more reason to say “Hooray for the crock-pot!” You can slow simmer the corned beef all day while you’re at work, then come home to a ridiculously tender cut of meat. The cabbage cooks in the last 15 minutes, with your hot slow cooker acting as a steamer, preventing the cabbage from being the smelly, overcooked stuff of school cafeteria nightmares.
- 1 1/2 lb. corned eye of round beef, fat trimmed
- 6 1/2 cups water
- 3 bay leaves
- Fresh ground black peppercorns
- 1/4 cup red wine vinegar
- 6 cups green or red cabbage, coarsely chopped
- Combine corned beef, water, bay leaves, pepper and vinegar in the crock of your slow cooker. Cover and cook on low for 8-10 hours, until the beef is tender and a meat thermometer reads at least 160 degrees F.
- Add the cabbage, cover and cook an additional 15-20 minutes. Serves 4-6.
Note: If you really insist on soft (some would say “overcooked”) cabbage, place it in the slow cooker with the corned beef from the start, though you will lose nutritional value as well as the crisp, fresh texture that lightly-steaming allows.
Preparation time: 10 minute(s)
Cooking time: 8 hour(s)
Number of servings (yield): 6
Recipe adapted from and Photo courtesy of: Examiner.com