I took the plunge and prepared my first corned beef and cabbage meal for Saint Patrick’s Day.
It turned out well and made us realize that corned beef is not just for the holiday. Corned beef is for anytime.
Since Jake and I have been together, we’ve visited restaurants on St. Patrick’s Day to order corned beef and cabbage meals. The thought of cooking my own corned beef intimidated me until I saw how easy it is to prepare in a crock pot.
A reader, Stu, recommended covering it with water, sprinkling over the seasoning packet, and adding baby red potatoes and carrots.
I also gained some inspiration from Martha Stewart and tossed in some onion and dried thyme. This method worked perfectly.
Point vs. Flat Cut?
If you have never bought corned beef, you’ll notice your grocery may sell point or flat cuts with a significant price difference. I was only able to find one brand, but I’m sure you can find more in larger cities. We bought our point cut for $7, as opposed to $16.
Afterwards, I learned the point is fattier than the flat and less uniform in shape. But if you are slow cooking it, who cares about its shape? It may be fattier, but at least it won’t dry out. You can always remove the excess fat after it’s done cooking.
We feasted on corned beef for several more meals. As for the last little bit of meat, I shredded it and placed it on top of a frozen cheese pizza. This should be a thing. Corned beef on everything, please.
We dunked hearty slices of Ina Garten’s Irish soda bread into the corned beef’s broth.
I made a few small changes by adding less sugar, substituting lemon zest for orange, and raisins for currants. This also turned out well, though it tends to become more crumbly and dry each day its left over. My only complaint is that the raisins on the surface of the bread got burnt so I picked them off.
Did you make a corned beef meal? What are your favorite cooking methods?