Enjoy a traditional Irish dish this St. Patrick’s Day! Crockpot Express Corned Beef and Cabbage is done in a fraction of the time normally required, and it’s packed full of flavor.
Confession: I have never ever in my entire life made corned beef brisket before. I don’t even know if I’ve ever eaten corned beef before today! But every year it goes on sale around St. Patrick’s Day, and this year I finally just broke down and bought some. I figured it was the perfect kind of meal to make in the Crockpot Express, and it would at least make for good sandwiches! Guess what? I was very pleasantly surprised! I like Crockpot Express Corned Beef and Cabbage! I like them, Sam I am! 😉
Which cut of corned beef brisket do I need?
So, this recipe had to start with a bit of research. When I was in the meat section at the grocery store, I stood there agonizing over which cut of corned beef to buy. They are both brisket (which is cut from the breast of the cow) but one was called “flat cut” and the other was called “point cut.” So what’s the difference between flat cut and point cut corned beef? For one thing, the price! The point cut was half the price per pound of the flat cut. That got my attention right away.
The reason for the price difference is the amount of fat in the point cut. It’s a fattier cut, which lends itself well to shredding (perfect for sandwiches) and will give you very juicy and tender results. The flat cut is what you want if you are hoping to slice the brisket for a nicer presentation. It’s much leaner, though, and can get dry if you over cook it.
After doing some quick research on my phone, I decided to go with the point cut brisket. It was cheaper, and I’m all about meat with lots of fat marbled through it, especially if I’m planning to shred it anyway.
You can see the meat was already coming apart when I pulled the roast out of my CPE. It was tender enough to cut with a fork. I opted to add my vegetables at the end of the cook time, rather than putting them in all together as some recipes suggest. I didn’t want mealy, mushy potatoes and carrots.
We don’t consume alcohol of any kind, so I skipped the common addition of stout or beer. The package I bought had all the seasonings already, so I just put the whole thing in the pot and walked away! 90 minutes later I was enjoying a delicious Crockpot Express Corned Beef and Cabbage lunch.
Crockpot Express Corned Beef and Cabbage
- 2-3 lbs corned beef brisket with seasonings (point cut)
- 1 cup cooking liquid (I used water)
- 4 Yukon gold potatoes quartered
- 1/2 lb baby carrots
- 1/2 head cabbage quartered
- Place a trivet (with handles for easy removal) in the inner pot and add 1 cup of water.
- Put the corned beef brisket with any seasonings on top of the trivet. Close and lock the lid, turning the steam release valve to closed.
- Press Meat and adjust time to 60 minutes. Press Start/Stop.
- When cooking cycle has ended, allow for a full 30 minutes of natural pressure release.
- After pressure is completely released, open the lid and add the potatoes, carrots and cabbage around the roast. Close and lock the lid again, turning the steam release valve to closed.
- Press Steam and adjust the time down to 4 minutes. Press Start/Stop. (The pressure will come back up quickly because the pot and contents are already hot.)
- When the cooking cycle is done, do a quick release and lift the whole roast and veggies up out of the pot. Plate together and serve hot!
I’m really excited to have some leftover corned beef for sandwiches now! I don’t think I’ll wait around for the next St. Patrick’s Day to enjoy some Crockpot Express Corned Beef and Cabbage again. What about you? Do you cook something traditional for the holiday? What’s the best way to use up leftovers?