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Corned Beef and Cabbage

Corned Beef & Cabbage

The most tender, flavorful corned beef you'll ever eat, plus steamed vegetables you'll actually enjoy
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Ingredients

corned beef

  • CORNED BEEF
  • 1 2.5-3.5 flat-cut corned beef brisket including seasoning packet
  • 5-6 cloves garlic smashed and peeled
  • 1/4 cup apple cider vinegar with the mother, like Bragg’s
  • Enough water beer, or both to cover the brisket

VEGETABLES

  • 1/2 head cabbage sliced into 1/2″ slices
  • 4 large carrots peeled and chopped into 1-2″ chunks
  • 1 small onion sliced
  • 1 1/2 pounds baby or fingerling potatoes
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar I use Bragg’s
  • 2 tablespoons olive oil
  • 1 teaspoon Creole or other mild coarse mustard
  • Salt and pepper to taste

Instructions

  • Cut open the package over the sink and drain the excess liquid (there’s usually quite a lot). Place the brisket in the bottom of the crockpot. Add smashed garlic, the contents of the seasoning packet, apple cider, and enough liquid to cover the roast. Cook on high for 6-8 hours.
  • To prepare the vegetables in an electric pressure cooker (this is our favorite), place the prepared veggies in the pot of the pressure cooker and add 1 cup chicken broth. Use the manual setting for 8 minutes, then use the quick release. While the vegetables are cooking, whisk together the vinegar, oil, and mustard. (If you aren’t using a pressure cooker, steam them in the chicken broth on the stovetop or microwave).

Notes

While I'm not really a beer expert, I recommend a local or European beer.
Author: kate jones
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