In my area there are usually three types of corned beef available: round, flat cut, and point cut. The point cut and flat cut both come from the brisket. The flat cut slices nice and evenly, and has the least fat. The point cut has nice marbling which makes for a lot of good flavor. My grandmother insisted that the round is the best. It has excellent flavor and doesn't shrink the same way the brisket does.
I make it pretty much the same way my grandmother did with the exception being using the slow cooker.
FYI- It is "corned" beef not "corn" beef. It has nothing to do with corn whatsoever.
Corned Beef and Cabbage
1 prepared corned beef with spice packet
8-10 small red potatoes, quartered
5 carrots, peeled and cut in 3 in. pieces (or use baby carrots)
1 head cabbage, cut into small wedges
Salt & pepper
1. Place potatoes in slow cooker. Salt & pepper according to taste.
2. Place corned beef on top of potatoes. Sprinkle with spices from spice packet (often peppercorns & bay leaf) Place carrots around the corned beef. Cover with water.
3. Cook on low 8-10 hours or on high 5-6 hours. Add cabbage for the last 1-2 hours.
4. Remove corned beef and set aside to rest at least 15 minutes before slicing. Drain vegetables.
Serve with rye or pumpernickel bread, mustard and horseradish.
|photo taken with my phone, sorry it isn't better!|