Thursdays Are For Cooking

| August 15, 2019

Baby red potatoes

Corned beef, done right, is delicious, penny-wise and turns into corned beef sandwiches and corned beef hash with eggs for breakfast. But first, you have to find a good brisket properly brined, and cook it properly – the slow way. It’s a slow cooker recipe, which is the only way to cook corned beef properly.

And in my kingdom, the normally hot August weather is changing already to just above autumn temperatures, so I’m thinking about slow cooker stuff like corned beef. Done right, the sandwiches afterwards are to die for.

This recipe comes from the Food Network and has all the right ingredients.

Corned Beef & Cabbage (Horseradish Sauce included)


1 1/2 pounds small redskin potatoes, halved

4 carrots, cut into 2-inch pieces

1 large onion, cut into 1/2-inch wedges

2 stalks celery, peeled and cut into 2-inch pieces

2 or 3 sprigs fresh thyme

One 4-pound piece corned beef brisket, rinsed

12 ounces stout beer

2 tablespoons pickling spice

1/2 small head green cabbage, core intact and cut into thick wedges


Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. (Note: 4 pounds of corned beef brisket and a 6 quart slow cooker are for starters. If you have more people to serve, increase the size of everything accordingly.)

Put the brisket on top of the vegetables and add the beer and pickling spices. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.

Arrange the cabbage over the brisket (it’s OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.

Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl.

Kosher salt and freshly ground black pepper

1/2 cup loosely packed parsley leaves, chopped

Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.

Slice the corned beef against the grain and serve with the vegetables, horseradish sauce, and broth if using it.

Horseradish sauce:

1/2 cup sour cream

1/4 cup prepared horseradish

2 tablespoons whole-grain mustard (optional)

Mix together and put it in a separate bowl to pass at the table.

Note: some corned beef briskets are sold with a small packet of pickling spices included. The amount in the packet is barely 1/2 teaspoonful, not enough to do the job of properly seasoning the corned beef as it cooks, so buy a jar of pickling spice at the grocery store when you pick up the corned beef and use that instead. It should be in the seasonings section.

And remember that you’re going to want some corned beef left over for corned beef hash with or without eggs, and corned beef sandwiches, so plan your purchase accordingly.

Category: Economy

Comments (3)

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  1. AW1Ed says:

    Now I’m hungry, thanks bunches. Oddly, in La Casa de AW1Ed, the big dumb Polack, me, is a big fan of CB&C, while Mrs. AW1Ed, the Irish lass, doesn’t care much for it. When we do have it, it’s an occasion, so I do it up right. Ex’s classic recipe is for one corned beef. The other corned beef goes into the smoker for eight hours with hardwood on hand (not mesquite) providing the smoke. Try it- you’ve just made Pastrami. Ruben sammich anyone?

    • Ex-PH2 says:

      You’re hungry, too? I’m just waiting for a chance to throw a good roast into the slow cooker with potatoes, et al. that goes with that, and have a week’s worth of stuff I only have to warm up.

      • 5th/77th FA says:

        num num num. Gots some bakery fresh cheese rolls that would go real good as a pot likker with this.

        Had a client back yonder that I made sure I called on Wednesday cause the local cafe served a CB&G. He had the same problem as ‘Ed, the Mrs didn’t care for it. Did a lot of business with him over a platter of that.