Corned Beef and Cabbage II

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  • 2-1/2 to 3 pound Corned Beef Brisket
  • ground mustard
  • dill (fresh or dried)
  • caraway seeds
  • 2 yellow onions
  • 3 carrots
  • 1 parsnip
  • 2-3 stalks celery
  • kosher salt
  • 1-1/2 pounds mini red potatoes
  • cooking oil
  • 1/2 green cabbage
  • 2 jalapenos
  • brown sugar
  • apple cider vinegar

Pat the brisket dry. Season with ground mustard mustard, dill, and caraway seeds. Set aside.

Slice one onion, peel and chop the carrots and parsnips, dice the celery, and pierce the baby potatoes with a knife. Combine all the vegetables, toss with salt, ground mustard, dill, and caraway seeds. Put in the bottom of a slow cooker.

Slice the other onion, shred the cabbage, and mince the jalapenos.

Heat up the oil in the bottom of a pan. Sear the seasoned brisket on each side. Place the briket

Place the corned beef brisket on top of the vegetables in the slow cooker.

Remove any excess oil from the pan, and return to heat. cook the remaining sliced onion, shredded cabbage, and jalapeno. Add in brown sugar, salt, and caraway seeds to taste. Season with apple cider vinegar.

Layer the seasoned cabbage and onions on top of the brisket.

Cover the slow cooker and cook on low for 8-9 hours. If in a rush, cook on high for 5 to 6 hours.

Serve with fresh bread.

Serves: 4 to 6

Preparation time: 45 minutes, cooks for 5 to 9 hours