Corned Beef and Cabbage

 

A slow cooker is an absolutely wonderful and foolproof way to cook your Corned Beef and Cabbage. The perfect corned beef will slice very easily, but it will not be cooked to the point of falling apart.

About corned beef…

A Saint Patrick’s Day dish?

Corned Beef is widely associated with St. Patrick’s Day in Ireland. The Irish, however, generally cook lamb on St. Patrick’s Day. But go to a large city, such as Chicago, and complete corned beef meals and/or corned beef sandwiches are served in many taverns on St. Patrick’s Day. Chicagoans are quite enthusiastic about this holiday, even dyeing the Chicago River green about a week ahead of time. It’s quite spectacular!

What is corned beef?

It has nothing to do with corn. The term “corned” comes from the English and it refers to small particles. “Corn” refers to the larger-grained rock salt, which is used to cure the beef.

Beef brisket is the cut used to make corned beef. A primal cut, it’s a large piece from the breast or lower chest of beef cattle. A brisket is a tough cut with connective tissue throughout, and a whole brisket typically weighs 10 pounds or more.  When it’s cooked whole, it’s usually served as a roast or barbecued brisket. Otherwise, it’s cut into flat and point cuts. The flat cut has a more even, rectangular shape. This cut is less fatty. The point cut has more fat and more connective tissue.

The brisket is cured for hours in a brine of water, salt, spices and preservatives and can also be injected with the brine. Some producers of corned beef add their own blends of spices in little packets right in with the slab of corned beef. Keep the seasoning packet if one comes with yours. The packet is a pickling spice blend made up mostly of peppercorns, bay leaves and mustard seeds.

How much should I buy?

Depending on the cut, corned beef will shrink by as much as one-third during cooking. A 4-pound brisket should feed six people if served with vegetables. Many cooks, like myself, prefer to buy the largest flat cut that I can afford simply because our family loves leftover corned beef on rye sandwiches.

Do I rinse the corned beef before cooking?

It is a good idea to rinse the corned beef before cooking it to make it less salty. Pat the corned beef dry before seasoning and cooking it.

Season the corned beef

If a seasoning pack is included with the corned beef, after patting the corned beef dry, then sprinkle the seasoning packet on top and rub it evenly over the surface.

If a seasoning pack is not included, create your own spice mixture using essential and complementary spices in the basic spice mixture recipe.

Using your hands, rub the spice mixture evenly over the surface of the corned beef. Ensure every part is covered for maximum flavor penetration.

Refrigerate the Meat

For optimal flavor development, refrigerate the seasoned corned beef for at least 12 hours, allowing the spices to infuse into the meat.

Methods of cooking corned beef…

Slow cooker or Instant Pot cooking

Corned beef cooks well in a slow cooker or Instant Pot. In a slow cooker, add the brisket, enough water to cover it, and the spices from the spice packet or your own spices. Cook on LOW for 9 to 11 hours or on HIGH for about 4 1/2 hours. Let the corned beef cool down in the cooking liquid before slicing. For cooking in an Instant Pot, follow the manufacturer’s instructions.

Oven cooking

Remove the brisket from the package, rinse if you like, and pat dry. Place the brisket in a baking dish with a small amount of water or beer. Brush the top with some Dijon or grainy-style mustard if you like. Sprinkle the top with the spice packet if one is provided or sprinkle with your own spices. Cover with aluminum foil or a lid and bake at 350 degrees F for about 2 1/2 to 3 hours or until tender. Remove aluminum foil or lid and bake 10 minutes more.

Stovetop cooking

Rinse the brisket, pat it dry and place it in a stockpot (or any large pot), and add water to just barely cover it. You can also add some beer or apple cider as part of the liquid, if desired. Bring to a boil, reduce heat, cover, and simmer for about 2 1/2 to 3 hours or until meat is fork-tender.

How to slice corned beef…

Always slice the corned beef against the grain. Watch the cuts carefully as the grain can run different ways on the same cut. For dinner portions, slice brisket into 1/4-inch-thick slices. For sandwiches, slice as thinly as possible when the meat is cold.

Collect for Saint Patrick’s Day

Almighty God,
who in Your providence chose Your servant Patrick to be the apostle of the Irish people,
to bring those who were wandering in darkness and error to the true light and knowledge of You:
Grant us so to walk in that light,
that we may come at last to the light of everlasting life; through Jesus Christ our Lord,
who lives and reigns with you and the Holy Spirit, one God, now and ever. Amen

 

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