The best ever corned beef and cabbage with… wait for it… BACON!!
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I’m always a fan of celebrating food holidays. Especially when they involve slow braised tender meat and veggies. Come to mama!!
This time I cooked it in the crockpot for 6 hours on high and I added chopped uncooked bacon. Oh my goodness – game changer people!!
I will NEVER make corned beef any other way!! Not even exaggerating.
Usually I can’t wait until this meal is cooked so I can make my famous Kimchi Rubens. But this year I’m not sure there will be enough. Say whaaaa?
You’re right, that is unacceptable – making a note to self… go get another brisket of corned beef!
If you’ve never tried it you might not know what corned beef is. Allow me to shed some light.
What is Corned Beef?
Corned beef is a salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt.
The curing process can take over a week and involves the meat sitting in a salty brine that essentially pickles the meat. Typically, brisket is used for corned beef. It’s a tough cut of meat that is made tender during the curing process.
I can’t wait for you to experience this corned beef recipe. It’s truly something special.
Do you have to rinse off corned beef before cooking?
If you prefer you can rinse the corned beef before cooking, but it’s not something you have to do.
In fact, I rinsed one recently while testing an Instant Pot version of this recipe, and was disappointed in the flavor. When you rinse the brisket it removes any excess salt from the meat, resulting in less sodium and a more mild flavor.
So you do you – but in my opinion there’s no need to rinse the corned beef before cooking in the crock pot.
How do you know when corned beef is done?
For food safety purposes, you want to make sure your beef is cooked to at least 145 degrees F. You can use a digital meat thermometer to check the temperature.
How to cook corned beef?
I mentioned earlier that I usually cook this meal in the oven low and slow. That is great option and it has always come out tender and delicious.
I did give the corned beef and cabbage recipe a try in the Instant Pot as well, but I thought the meat was tough and disappointing.
So I moved on to today’s recipe… corned beef crock pot style!
And as you already know, I’m a huge fan! But honestly I think it really has a lot to do with the pound of bacon I added.
Everything is better with bacon – right!!??
How to make corned beef and cabbage in the slow cooker
Add corned beef, fat side up, to the slow cooker.
Sprinkle the spice packet onto the meat, then some mustard seed, crushed red pepper, dill seed, pepper and fresh garlic. Then add bay leaves and onion to bottom of the crock pot along the sides of the brisket, and sprinkle bacon on top of the meat and down the sides.
Pour beer and beef stock in, along the sides of the corned beef.
Cover and cook on high for 6 hours (or on low for 8-9 hours.)
Add your cabbage, carrots, and potatoes after the corned beef has been cooking in the slow cooker on high for 4½ – 5 hours, depending on your preference of doneness.
Cook for another 1½ hours.
All the flavor from the veggies, spices and bacon really make this something special and down right mouth-watering.
Something to note… because you’re cooking it on low heat, the corned beef won’t be browned on top. To achieve a golden and crispy top, preheat the oven to 450 degrees, and carefully transfer the cooked corned beef to a parchment-lined baking sheet. Roast for 4-5 minutes, or until just the way you like it.
You can also put the meat under the broiler (6-7 inches away) for 1-2 minutes. But for the love – please set a timer!! You’ve come this far so don’t let this masterpiece burn.
And there you go – the best ever corned beef and cabbage recipe thanks to our good friend BACON!!
You’re gonna love it!
Love, peace and bacon!! ~ Holly
- 5 pound corned beef brisket with seasoning packet
- 1 large yellow onion cut into wedges
- 1 cup beef stock
- 12 ounces stout beer
- 2 bay leaves
- ½ teaspoon mustard seed
- ¼ teaspoon crushed red pepper
- ¼ teaspoon dill seed
- 1 teaspoon pepper
- 8 ounces of uncooked bacon, chopped into 1½ inch pieces
- 1 head of cabbage, cut into 8 wedges
- 1 pound large carrots, cleaned, peeled, and cut into 2-3 inch pieces
- 1½ pounds baby Dutch yellow potatoes, washed and cut the larger ones in half
- Salt to taste after cooking (I used 1 teaspoon salt)
- Add corned beef, fat side up, to the slow cooker.
- Sprinkle the spice packet onto the meat, then some mustard seed, crushed red pepper, dill seed, pepper and fresh garlic. Then add the bay leaves and the onion wedges to bottom of the crock pot along the sides of the meat.
- Pour in beer and beef stock, along the sides of the corned beef.
- Sprinkle the chopped uncooked bacon on the top of the brisket and along the sides in the cooking liquid.
- Cover and cook on high for 6 hours (or on low for 8-9 hours.)
- Add cabbage, carrots, and potatoes after the corned beef has been cooking in the slow cooker on high for 4½ – 5 hours, depending on your preference of doneness. Cook for another 1½ hours.
Serving Size4-6 ounces meat + veggies
Amount Per Serving Calories 578Total Fat 34gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 17gCholesterol 170mgSodium 297mgCarbohydrates 15gNet Carbohydrates 12gFiber 3gSugar 4gProtein 48g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!