Corned Beef and Cabbage is something you may only think about
eating once a year for St. Patrick's Day.....
In my house we say
"if something is that good, why not eat it when you want it"!
Corned Beef can be expensive in the off season.
I recommend stocking up on them when they go on sale in March!
This is my spin on the traditional.
I like to make a Cabbage Soup & cook the Corned Beef as a brisket
so it is still a bit firm, instead of breaking it down in the crockpot.
- 1 Corned Beef Brisket
- 1 Head of Cabbage
- 5 Slices of Bacon (diced)
- 2 Cans of Chicken Broth
- 1 Tsp. of Black Pepper
- 1 Tsp. of Garlic Powder
- 1/2 cup of Brown Sugar
Before you go to work:
- Place the corned beef in a crockpot with enough water to only submerge the beef half way.
- Turn on low and walk away. Let the meat cook all day.
- Dice up the bacon and cook in a large pot you plan to make your soup in.
- Cook bacon until golden brown.
- Meanwhile, dice up the head of cabbage to bit size pieces (the cabbage will cook down)
- Add the cabbage to the pot with the bacon and bacon grease.
- Continue to stir the cabbage and cook just until wilted.
- Drain of any remaining bacon grease if desired.
- Add both cans of chicken broth and seasonings
- Cover and cook until soup comes to a boil.
- Turn to low, and let simmer
- While Soup is simmering, turn your oven to broil on high.
- Take the corned beef out of the crockpot and place on a cookie sheet or broiler pan
- Coat the top of the corned beef with the brown sugar
- Stick in the oven under the broiler until the brown sugar has melted and caramelized the top of the corned beef.
- Cooking time will vary by oven. Make sure to watch closely, it doesn't take long to go from caramelized to burnt!
- Once Caramelized, take out of the oven and let the meat rest for at least 5 minutes.
- Trust me the resting time is very important. You will be amazed at how juicy your corned beef is by allowing it to rest for a few minutes!
- Slice into desired thickness and enjoy!
- You can of course chop up the meat and add to the cabbage soup (traditional)
- Or, my favorite: serve the soup in a bowl and eat the corned beef with horseradish!
If you are luck enough to have leftovers you can make this yummy Reuben Casserole.
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