Looking for the perfect recipe for a hearty and delicious meal? Look no further than this mouth-watering corned beef, potatoes, and cabbage recipe! In this post, I’ll share with you my personal recipe for slow cooker and dutch oven cooking that will have your taste buds singing. Whether you’re a beginner cook or a seasoned pro, this recipe is easy to follow and guaranteed to deliver a delicious and satisfying meal. So let’s get cooking!

How to Make Mouth-Watering Corned Beef, Potatoes, & Cabbage in the Slow Cooker and Dutch Oven: My Personal Recipe

Introduction

There’s nothing quite like a hearty bowl of slow-cooked corned beef, potatoes, and cabbage on a cold winter evening. In this article, I’ll share my personal recipe for making this classic comfort dish using both a slow cooker and a Dutch oven. I’ll also provide tips for seasoning the meat and vegetables, preventing mushy potatoes, and cooking the cabbage separately for optimal flavor. So grab your cooking utensils and get ready to create a mouth-watering meal that will warm your soul.

Ingredients

Before we dive into the recipe, let’s take a look at the list of ingredients you’ll need:

• 1 corned beef brisket, approximately 3-4 pounds
• 1 head of cabbage, chopped
• 6-8 medium-sized potatoes, peeled and chopped into large chunks
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 tbsp. of butter
• 4 shallots, chopped
• 2 cups of beef broth
• Salt and pepper (to taste)
• Cooking spray

Recipe

1. Begin by spraying the interior of your slow cooker with cooking spray.
2. Place the corned beef brisket into the slow cooker.
3. Sprinkle the chopped onion and minced garlic over the top of the brisket.
4. Pour in enough beef broth to cover the corned beef.
5. Sprinkle salt and pepper over the top of the brisket.
6. Close the slow cooker lid and set to low heat for 6-8 hours.
7. After 4 hours, add your potatoes to the slow cooker. Be sure to place them on top of the corned beef and vegetables to prevent them from becoming mushy.
8. At the 6-hour mark, remove the brisket and potatoes from the slow cooker and set aside.
9. In a Dutch oven, melt butter over medium heat.
10. Add the chopped shallots and sauté until they are translucent.
11. Add the chopped cabbage to the Dutch oven and stir until coated with butter and shallots.
12. Cover the Dutch oven and let the cabbage cook until tender.
13. Once the cabbage is cooked, add the brisket and potatoes back into the Dutch oven.
14. Serve and enjoy!

Additional Tips

• Try leaving the seasonings on the corned beef when you add it to the slow cooker. This will help to season the other ingredients and enhance the overall flavor of the dish.
• To avoid mushy potatoes, try adding them at the 4-hour mark instead of at the beginning of the cooking process. This will allow for a more even distribution of heat and prevent them from turning to mush.
• If you don’t have a Dutch oven, feel free to cook the cabbage in a separate pan. Just be sure to sauté the shallots first, as they add a unique flavor to the dish.

Cooking With Ry Merchandise and Social Media Links

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FAQs

1. Can I use a different cut of beef for this recipe?
   While corned beef is the traditional meat used in this dish, you can use other beef cuts like chuck roast or brisket.

2. Can I use different vegetables in this recipe?
   Absolutely! Feel free to experiment with different vegetables like carrots or turnips.

3. How do I know when the corned beef is cooked?
   The corned beef will be cooked when it is easily shredded with a fork.

4. Can I cook the entire dish in a slow cooker instead of using a Dutch oven?
   While it is possible to cook the entire dish in a slow cooker, cooking the cabbage separately in a Dutch oven can help to enhance its flavor.

5. How long will the leftovers last in the fridge?
   The leftovers can be stored in an airtight container in the fridge for up to 3-4 days.