Cooking a Corned Beef Brisket in the Crockpot with Sauerkraut
Hello everyone I hope all is well and you are staying safe! I had to make a few farm deliveries on Monday and the only meat that was at the grocery store was a corned beef brisket. Thankful to see that as my boys love that with sauerkraut. However we couldn’t buy one on St. Patrick’s Day because we aren’t working at the farmers markets (this is our only income) we did deliver eggs, cheese and honey and Eldeberry syrup last week so a little something and we are hopeful for more orders this week. We will all get thru this!!! Follow the rules guys all of our existence on this amazing plant depends on all of us to do our part!!! It’s been overwhelming watching what’s going on. My heart goes out to everyone truly does! Stay safe sending love six feet away to all!!!
#crockpot #cornedbeef #cornedbeefbrisket #cooking #9farms #stampmom9 #dawngallop #crockpotcooking #sauerkraut #potatoes
Corned Beef Brisket 10 Hours In The Crockpot
This is by far one of the easiest dinners you can make. Just put it in the pot, put it on low, and walk away for 10 hours.
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More Meals, Less Time: Corned Beef & Cabbage & Reuben Sandwiches
Whip up a classic Irish dinner of corned beef and cabbage and then use the leftovers for a tasty Reuben sandwich the next day.
INGREDIENTS
FOR THE CORNED BEEF AND CABBAGE:
3 pounds corned beef brisket + spice packet
1 gallon of water
7 carrots, cut into 1” pieces
½ peeled and large diced yellow onion
3 garlic cloves
1 pound of red potatoes
1 head of cabbage, cut into wedges
FOR THE REUBENS:
1 cup of mayonnaise
¼ cup of ketchup
¼ cup of small diced bread and butter pickles
2 teaspoons of white vinegar
¼ peeled and finely minced yellow onion
1 small diced hard boiled egg
1 pound of sliced or chopped cooked corned beef
16 slices of rye bread
16 slices of Swiss cheese
28 ounce can of sauerkraut, drained
1 stick of unsalted butter
Worcestershire and Tabasco Sauce to taste
Kosher salt and fresh cracked pepper to taste
PREPARATION
1. For the Corned Beef and Cabbage: Add the brisket, spice packet and water to a large pot and simmer over low heat for 90 minutes.
2. Next, add the remaining ingredients, add the top to the pot and simmer on low for another 90 minutes.
3. Slice the brisket against the grain and serve with cooked vegetables.
4. In a medium size bowl combine the mayonnaise, ketchup, pickles, vinegar, onion, egg, and Worcestershire, Tabasco and salt and pepper to taste to make a 1,000 island dressing. Keep cool until ready to serve.
5. Add 1 tablespoon of butter to a large sauté pan over low heat until melted.
6. Next, add 2 slices of bread to the pan and cook until crisp and browned, about 2 minutes.
7. Flip the bread over in the pan and add 2 ounces of corned beef, ¼ to 1/3 cup of sauerkraut, 2 slices of Swiss cheese and 2 tablespoons of the 1,000 island dressing and once the other sides of the bread are toasted place one slice on top of the other, cut in half and serve.
8. Repeat the process until all of the ingredients are gone
Corned Beef and Cabbage - St. Patricks Meal
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Make This Corned Beef Brisket with Beer & Sauerkraut Right Now - Crockpot Recipe #cornedbeef
Easy.
Put the corned beef brisket in the crock pot; put it on high. Add some pepper and some of your favorite beer, dump the kraut overtop and walk away.
Somewhere between 4-8 hours later come back and enjoy.
You could add potatoes, carrots, other things. Or you could leave it alone.
Use the leftovers for Reuben Sandwiches; you're welcome! :)
OLD SCHOOL CORN BEEF AND CABBAGE ???? (HAPPY ST PATRICK DAY)
This is my recipe for the most awesome flavorful,juicy corn beef and you ever eaten and cooked
very easy simple recipe
OLD SCHOOL Corn beef and cabbage
3 lb corned beef brisket
1 lb carrots, peeled and chopped
1 lb. potatoes, red, white, or gold
1 onion, diced
1 head of cabbage, sliced or quartered
1 bay leaf
1/2 tsp. allspice
1/2 tsp mustard seeds
1/2 tsp black pepper corns
1/2 tsp whole cloves
water to cover the corn beef completely
Mustard Sauce
2 Tbsp. Dijon mustard
4 Tbsp. plain Greek yogurt
1 Tbsp. honey
Directions:
Place spices in spice grinder or blender to crush in small pieces
rub spices over brisket on top and bottom
Place onion and carrots in a stock pot Lay the corn beef on top and fill with water until the corn beef is completely covered.
Turn the heat on high and when it starts to boil, lower the heat to low and simmer covered for 1 hour for every pound of beef you have.
In my case, the beef weighed 3lbs so it will simmer for a total of 3 hours.
After 2 1/2 hours of cooking (or the last 30 minutes) add the potatoes. When the corn beef is done, remove it from the pot to another dish. Lightly cover with foil and let it rest for 15 minutes.
Once you remove the beef, add in the cabbage to the pot and simmer for 15 minutes more. You may have to bring the pot back up to a boil and then lower the temperature to simmer.
When it's time to eat, slice the corn beef across the grain into your desired thickness. Serve with the carrots, cabbage, and potatoes and the mustard sauce. Happy St. Patricks Day! Enjoy.
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