How do i cook corned beef and cabbage NOT in the crock pot? How long and at what temp. to make tender?

Question

I can't find my crock pot lid and never made it any other way...

Answer 1

The key to this is to cook it at a low temperature for a long period of time, similar to your crock pot but in the over. Use plenty of water, keep it moist. Cook at 250 degrees for 5 hours. Add your vegetables and then cook for an additional hour to and hour and a half until veges are tender. Meat should fork apart. I have never made mine in the crock pot. I have even cooked it longer. Mmmm...I'm thinking it should be on my menu soon.

Answer 2

1

Answer 3

I simmer my corned beef fully covered in water for about 2 hours in a dutch oven. Use the packet of spices that comes with the brisket Then put the meat on a board or a plate and drain the pan. It'll probably be a little "skummy" from the brine - so I wipe out the pan somewhat. Put your wedges of cabbage, carrots and potatoes in the empty pan, top with the corned beef brisket and add about 1/2 inch of water. Put it in a 325 to 350 F oven for about 1 1/2 hours. It always comes out tender and delicious.

Enjoy!

Answer 4

INGREDIENTS:
1-3/4 pounds onions, divided use
2-1/2 pounds carrots, divided use
6 pounds corned beef brisket or round, spiced or unspiced
1 cup malt vinegar
6 ounces Irish stout beer
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 pounds cabbage, rinsed
2-1/2 pounds small red potatoes, scrubbed
1/2 cup coarse grain mustard, optional
1/2 cup Dijon mustard, optional


PREPARATION:
You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.


Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.

While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.

Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.

Yield: 12 hearty servings

Answer 5

use your crock pot and make an tin foil lid. i did it that way when i broke my lid. no clue how i managed that!
i just poked a few small holes to let some steam out.