I love corned beef, but I’m not a fan of the mushy cabbage and veggies you get when it’s all prepared in the same slow cooker. With this recipe you’ll be cooking the beef, cabbage and other veggies and spuds separately so they’re all done just right.
- 5 lb. flat-cut corned beef brisket
- 1 tbsp. browning sauce
- 1 tbsp. vegetable oil
- 2 onions, sliced
- 6 cloves garlic, sliced
- 2 tbsp. water
- 1 head cabbage
- 3 cups beef stock
Preheat oven to 275°.
Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
Place brisket on a rack set in a roasting pan. Scatter one of the onions, sliced, and garlic slices over brisket and add 2 cups of beef stock to roasting pan. Cover pan tightly with aluminum foil.
Roast in the preheated oven until meat is tender, about 6 hours. When the brisket’s internal temperature reaches 160°, remove from oven. Let brisket rest, covered, for 20 minutes before serving.
While the brisket’s roasting:
Cube potatoes and slice carrots and other onion. You can put ’em in the roaster with the beef stock or use your slow cooker. Either way, start the veggies about 2 hours before the brisket’s done. I prefer the slow cooker; you can start the veggies when you want and you won’t have to uncover the meat before it’s done.
WAIT! WHAT ABOUT THE CABBAGE?
Making corned beef and cabbage in a slow cooker is more traditional and definitely a lot easier than roasting it and preparing the cabbage and veggies separately.
I think it’s worth the extra effort, though—the brisket gets a nice searing before you roast it, and it’s a lot more savory and juicy.
But the best part is that your cabbage won’t turn to mush. Try it this way and you’ll never go back:
Right after you put the brisket in the oven, pour two bottles of beer and a cup of beef stock into a large saucepan. Bring to a boil, then lower heat and simmer for about 30 minutes until all the carbonation is gone.
DANGER WILL ROBINSON!
Boiling any carbonated beverage takes constant attention and caution: It can boil over in a blink and burn almost as fast. Keep a close eye on it and stir frequently.
Once the beer and beef stock is done simmering, remove from heat and cover.
About 10 minutes before the beef’s done roasting, heat the beer/beef stock mixture back up to a boil.
While the beef is resting, cut the cabbage up into large wedges. Steam or simmer cabbage wedges for about 15 minutes and serve with the beef.