Description
An easy way to cook corned beef that can take as many hours as you need while you are doing other stuff. And the cabbage? Cooked to perfection with just the right amount of seasoning.
Ingredients
Scale
Corned Beef:
- 3 lb. corned beef brisket with seasoning packet
- 3 cups water
- 1 tablespoon whole peppercorns
Southern Cabbage:
- 1 head of cabbage
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon seasoning salt
- fresh black pepper
- 1 1/2 – 2 cups chicken stock
Instructions
Corned Beef
- Trim brisket of excess fat.
- Place in the bottom of a slow cooker and pour the water over it. Sprinkle on the spice packet and peppercorns.
- Cook on HIGH for about 5 hours.
Southern Cabbage
- Cut cabbage into quarters, removing the hard center. Slice each quarter into 1-inch wide strips or pieces.
- In a large pot add butter, olive oil, salt, pepper, and cabbage.
- Add chicken stock (or broth) and toss to incorporate all ingredients.
- Bring to a boil over medium-high heat. Cover and reduce to medium-low.
- Simmer for 12-15 minutes, stirring occasionally, until cabbage is tender.
- Do not overcook.