Saint Patty’s Day is coming up soonish (March 17 in case you’re wondering like I was), and it primarily means one thing to me: corned beef :). I love me some falling-apart corned beef and carrots, dripping juice all over my bowl. In our house this is bowl food, and you drink the juices out of the bottom when you’re done, or sop some bread or rice in it. It’s easiest and I think best in a crock pot, takes < 5 minutes to put together, and is to die for. It always goes on sale about now, and it easily makes a couple of meals for our family of 4.
Without further ado …
Crock-Pot Corned Beef and Veggies
- One corned beef roast
whatever size floats your boat, we like point cut but really aren’t picky.
- The spice packet in with the roast (if it has one)
- A couple extra crumbled bay leaves, 1/2 t peppercorns, 1/2 t mustard seeds, 1/2 t coriander seeds
- Chunked carrots (don’t bother to peel)
- Halved potatoes (we don’t bother to peel these either, your call)
- An onion or two, peeled and halved
- Cabbage (if you wish, we skip it, needs to be added 2/3 of the way through cooking)
Dump everything in the crock pot, meat on bottom. Fill it up to the brim with veggies (leave room for cabbage later if you want it). Sprinkle herbs over top. Just barely cover with water or a little below, enough water will come out of the meat to raise the liquid level noticeably. Cook till it falls apart. I put it on low before I go to bed, and leave it for about 24 hours. You can do it on high in about 7 hours too. If you want the cabbage part, add it about 2/3 of the way through cooking othewise it will really go to mush. The meat should be falling apart though … no knives needed, just forks. The fat will be completely rendered if you let it go long enough, and can be nibbled with the meat or smeared on bread. If you’re cautious about fat then put it aside if you have the willpower :).
Leftovers make great corned beef hash, sandwiches, or simply reheat and repeat! Enjoy.