Friday, March 20, 2009

Food for "thought" Friday

So for St. Patrick's day, I make Corned Beef and Cabbage every year. Last year, I made one that was (for lack of a better description) "Eh." So this year I did a bit more searching for the RIGHT recipe. And I do believe I found it!

Corned Beef and Cabbage (adapted from

1 (2 1/2 - 3 lb.) corned beef
3 cloves garlic, peeled and sliced
1 lb white onions, peeled (or a couple handfuls of dehydrated onion)
1 can beef (or chicken) broth
2 cups water
3-5 potatoes (I used plain ol' idaho baking potatoes), sliced in 1/4 inch slices
1 lb baby carrots
1/2 to 1 head cabbage (to taste or as much as fits!), quartered and de-cored

This is prepared in a pressure cooker for best results. Place water and broth in cooker with rack. Cut slits in beef and place sliced garlic in the slits. Place meat on rack. You may need to adjust the amount of water/broth based on the size of the beef and the size of the pressure cooker (the instruction manual should tell you how much). Close cover and cook on medium high until rocking. Turn down to medium(it should continue to rock) and cook for 1 hour. Run pressure cooker under cold water to release pressure. Once safe, open lid and add all the vegetables and as much cabbage as you can fit until it hits the "full line."

Replace lid and cook on medium high heat until rocking. Lower heat to medium and cook for 5-7 minutes. Run under cool water again until pressure is released, then removed lid and serve!

I suspect this recipe would be fantastic if crock potted. I would suggest you cook the meat for 8-10 hours on low. Adding the veggies about half way and adding the cabbage an hour or so before serving since cabbage cooks quickly.

If any of you try this in the crock pot PLEASE lemme know how it turned out!


Cam said...

My brother-in-law LOVES corned beef but the rest of my family not so much. Maybe we just haven't ever had it prepared right. I will have to pass this recipe on to my sister and see what she thinks of it. Thanks for posting it.