How do you make corn beef and cabbage in crock?

[EllenFrasier]

Our house smells great too! Can't wait to eat dinner later.

 

[cvjw]

I put mine on at 10:00 this morning, and added the carrots and cabbage around 4:00 - dinner should be served in an hour or so!

 

[runwad]

Well I screwed up, I should've read this thread yesterday Now today is just a pre-st paddy's day meal for us. Our real one is saturday and DH makes it and it's heavenly. He does it all in a big pan on the stove. Anyway can't let the actual day go by without corned beef. So I put it in the crock fat side down and filled the dang thing all the way up with water. Ya it's ok but its kinda hard. I made mashed potatoes today and no cabbage, will save that for Saturday. We are having family over then. Anywho dang now I'll know next time to do fat side UP and not put all that dang water in the crock. Guess i was figuring if we boil it on the stove we'd just boil in the crock. Oh well live and learn.

 

[Them!]

My corned beef is smelling pretty yummy! It is almost 90F outside here in Arizona so I might just slice it for sandwiches tonight.

 

[ExPirateShopGirl]

I put mine in the crockpot fat side up, then quartered an onion, cut 3 large carrots in large sections, quartered some red potatoes with the skin on, covered the brisket with water and seasonings and stuck it in the fridge last night. This morning as I left the house at 5 am I put it in the crockpot and had my DD turn it on low when she left the house before 7 am. I will put the cabbage in when I get home this afternoon and let it cook another hour or 90 minutes on low.

 

[Vijoge]

I don't like soggy/mushy vegetables so I just cooked the corned beef in the crock while I was at work and then did the vegetables when I got home. I just used the cheaper point cut but it is exceptionally tender! Even my granddaughter likes it and she doesn't like anything.

 

[mtblujeans]

Well I screwed up, I should've read this thread yesterday Now today is just a pre-st paddy's day meal for us. Our real one is saturday and DH makes it and it's heavenly. He does it all in a big pan on the stove. Anyway can't let the actual day go by without corned beef. So I put it in the crock fat side down and filled the dang thing all the way up with water. Ya it's ok but its kinda hard. I made mashed potatoes today and no cabbage, will save that for Saturday. We are having family over then. Anywho dang now I'll know next time to do fat side UP and not put all that dang water in the crock. Guess i was figuring if we boil it on the stove we'd just boil in the crock. Oh well live and learn.

My crockpot is very full and there's lots of liquid in there. Yours will probably come out just fine! In the past, I baked mine and didn't use enough liquid and it came out tough.

 

[EllenFrasier]

Weeeellllll - the vegetables came out great! The carrots were sweet and tender, but not mushy. The cabbage was done but still firm and sweet. I decided to make mashed potatoes, so they were not in the crock pot. Not the meat - something went wrong. I think it was the kind of meat. Are there different kinds of corned beef? This had a ton of fat all threw it and I would not even try it. Dh ate a couple slices but ds would not try any at all. I only make this once a year, so maybe next year we will have better luck with the meat portion!

 

[Kellydelly]

I started mine this morning in the crock pot. Rinsed the meat, put it fat side up and poured the spice packet and one can of beer over the meat. Let it cook for 8 hrs on low and then added my potatoes, carrots, and cabbage. I lift up the meat and put the carrots underneath it or the veggies wouldn't fit. I cooked it for 2.5 more hours on high, the meat was nice and tender. The veggies were soft, but who wants crispy taters or carrots? This is the second one I cooked this week .

 

[Kellydelly]

duplicate

 

[mtblujeans]

My family thanks you all. Dinner was perfect....and I can't say that all the time.

Ellen poses a good question: How do you pick out a good corned beef? TIA

 

[hipchickie]

My family thanks you all. Dinner was perfect....and I can't say that all the time.

Ellen poses a good question: How do you pick out a good corned beef? TIA

My son won't eat any with fat either, so I just check them very good. Look for any layers of fat, and just try to pick the one with the least.
I usually get the flat cut, which I hear has less fat, (instead of point cut) I also trim off any fat I can see when I slice it

 

[mdrob214]

Mine was heavenly. The carrots weren't at all mushy and I put them in on the bottom this morning at 7, topped with about 1/2 the cabbage, then the rinsed brisket. There was a huge fat cap, but I cut that off when I sliced it and the remainder was lean. I added a bottle of Bass Pale Ale this year, and once it all cooked down I put the rest of the cabbage in on top. The potatoes got roasted with herbs in the oven. YUM!

 

[crzy4dals]

I have a question - why do you all cook it with the fat side up? I have always done mine fat side down ??? seems to come out fine - no left overs today!

 

[Tamarap]

How much water do you use when cooking the corned beef in the crockpot?

 

[crzy4dals]

How much water do you use when cooking the corned beef in the crockpot?

If I just do the corned beef - I only put enough water to cover.

 

[mdrob214]

Fat side up so the juices of the fat rendering drip down through the meat, I believe.

I don't cover the meat with liquid. I added a bottle of beer and about a cup of water to the bottom of the crockpot and it just covered the carrots and cabbage in the bottom (at the beginning. As it cooks the meat settles into the liquid) It comes out perfect every time.

 

[gk90]

Not the meat - something went wrong. I think it was the kind of meat. Are there different kinds of corned beef? This had a ton of fat all threw it and I would not even try it. Dh ate a couple slices but ds would not try any at all. I only make this once a year, so maybe next year we will have better luck with the meat portion!

We were having this debate last night while eating our corned beef. DH likes to get the more expensive "Thin cut" ($2.99/lb on sale) but it was still tough after 7 hours in the crock pot and had a big lump of fat in the middle. We still had 1/3 of it left which I plan to stew some more and see if it gets tender. "Thick cut" is just $0.99 on sale but has more gristle & fat all through, if you're lucky it's ok but often you do get a really fatty/gristly peice, that could be the kind you got? Maybe I'll look for the in-between $1.99/lb "point cut" next year.

 

[spacemountainmom]

Thanks for the beer suggestion. I had never heard that before. We're having it today. It smells heavenly and the broth tastes wonderful.

 

[Vijoge]

Maybe I'll look for the in-between $1.99/lb "point cut" next year.

I found the point cut on sale here for $1.69. I cooked it in the crockpot while I was at work (about nine hours). It was melt in your mouth tender.