It’s March which means it’s corned beef season! The one time of year where they clearly mark the corned beef on the end caps so I don’t wander around the store like a goof looking for where they hid them away during the other 11 months. I have a definite infatuation with corned beef. I make it at least every couple of months for just no reason at all because it is delicious. It reminds me of childhood and when my mom used to make it for St. Patrick’s day with bright green mashed potatoes. She’s definitely the kind of mom that always did weird little things to make your food holiday themed.
In fact, it was her that told me you could buy corned beef year round. I guess when I go to the store I am so determined to BUY ONLY WHAT’S ON THE LIST that I don’t take a lot of time to look around at what other stuff is being sold. So even if you are reading this post in the dead of winter you can make this delicious corned beef too!
While it is possible to make corned beef in ways other than a crockpot, I don’t know why you would. Letting it slow cook all day long breaks it down and make the meat just melt in your mouth. You don’t even need a proper steak knife to cut it or a knife at all! If you can’t cut it with the side of your fork then you didn’t cook it long enough!
There are a lot of corned beef recipes out there and this recipe was developed from a couple of years of reading probably dozens of them and picking out things that I liked and worked for me. If you are missing an ingredient on this list or you have white vinegar, but not apple cider vinegar that’s okay. Seriously, I don’t think it’s going to ruin the meal. Just comment and let me know if you need any help with substitutions.
It is only customary that this meal would be served with cabbage and potatoes. Lucky for you, dear reader, I have a pomegranate braised cabbage recipe that would go terrific with this as the main dish. Be sure to check it out too!
Have a fun and safe St. Patrick’s Day!
**PS. I received a great tip from follower and personal friend to put your spices in cheese cloth and tie it into a pouch if you don’t want to deal with all of the pieces leftover on your meat after cooking. Thanks Mia!**
- 3-4 lbs Corned Beef Roast
- 1 Seasoning Packet comes with beef
- 1/2 Tsp Black Pepper
- 1 Tsp Coriander
- 2 Sprigs Thyme 1/2 tsp dried
- 2 Bay Leaves
- 2 Tbsp Apple Cider Vinegar
- 1/4 Cup Water
Place corned beef roast, fat side up into a crock pot. I like to use an oval shaped one so it can all lay flat.
Rub the seasoning packet, black pepper, and coriander over the top of the roast.
Add vinegar, water, thyme and bay leaves to the crockpot around the roast, careful to not displace all of the seasonings.
Cook on low for 8 hours or high for 4 hours until meat is tender and comes apart easily.
Serve over a bed of cabbage and enjoy!
It's okay to skip the extra coriander if you don't have any handy. I just think there isn't enough in the packet that comes with it!