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Corned Beef & Cabbage

Categories: Beef, Holiday (St. Patrick's Day)
Contributed by: sarahfsk (additional comment following by Kelly CA)

If it's home-corned, you may need to desalinate it. Check if it's already ready to eat by cutting off a small slice, frying it, and tasting it. If you need to desalinate it, soak it in fresh water overnight.

If it's already ready to cook, toss it into the crock pot with a bay leaf, some paprika, some thyme, some ground allspice, and some black peppercorns. Cover with water and turn on LOW. Cook for a few hours, then add a head of cabbage, cut into wedges with the thick center removed. (You can also cook it with the cabbage from the start which is yum-ola, but does make the cabbage sort of fall apart by the end.) Re-cover and continue cooking on low for a few more hours. At some point, boil some potatoes (preferably in the beef's cooking liquid) and add them into the pot. I like my corned brisket best after it's cooked for at least 6-8hrs -- 8-10 is even better.

Kelly CA has a note on corned beef:

"I LOVE corned beef and cabbage!!!
The only thing you can do wrong is not cook it long enough.
I also like to add(in addition to the cabbage) carrots, onions and potatoes to the pan, during the last 1/2 hour of cooking time."