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Corned Beef and Cabbage

1 beef brisket
cabbage -- in wedges

Every year we have corned beef and cabbage for lunch at the office to celebrate St. Patrick's day. I'm one of the people who brings the corned beef and cabbage. I've learned to make it very low fat. First, I select the flat part of the brisket. It seems that the fat on this part is in separate layers that can be cut away from the meat rather than marbled throughout. Then, of course, I cut away any visible fat before cooking it. I boil the briskets for about three hours the night before. Then I put the pot in the refrigerator overnight. In the morning, I skim off any fat that has solidified on top of the meat broth (there's usually not much if I've done a good job of removing the visible fat). I take the meat out of the broth and slice it (it's easier to slice when it's cold) and set it aside. I bring the broth to a boil and cook cabbage wedges, carrots and potatoes in it until they are just done--20 minutes or so. Then I bring it all to the office, layer it in slow cookers, and keep it warm on a low setting until lunch. It's amazing how low-fat you can get this traditionally greasy dish. And, to my way of thinking, it still has all the flavor.

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