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Brisket is naturally comprised of a lot of tough connective tissue. So I recommend cooking it using LOW heat for a long time (“low and slow”) to break down that tissue for ultra-tender results. This is why a slow cooker is an ideal cooking method!
❤Rachel
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Healthier Crockpot “Corned Beef” & Cabbage + Veggies
While it’s ABSOLUTELY delicious, corned beef is not actually considered an Irish national dish (from my own research), and the connection with Saint Patrick’s Day originates as part of our Irish-American culture and is often included as part of our St. Patrick’s celebrations here in North America.
The Corned beef Saint Patrick’s Day American tradition is believed to have originated by Irish immigrants preparing the dish in North America in the late 19th century.
This recipe is simply MY own healthier take on the “corned beef and cabbage” dish we’re all familiar with. I believe you’ll enjoy this version just as much while saving yourself a TON of sodium.
Brisket is naturally comprised of a lot of tough connective tissue. So I recommend cooking it using LOW heat for a long time (“low and slow”) to break down that tissue for ultra-tender results. This is why a slow cooker is an ideal cooking method!
Makes 8 servings
Ingredients:
- 4 lbs beef brisket
- 8 small new red potatoes, cut in halves if bigger
- 3 large carrots, thickly sliced
- 1 cabbage cut into large wedges
- 12 ounces beef bone broth
- 1 cinnamon stick, broken into several pieces
- 1 tsp mustard seed
- 1 tsp black peppercorns
- 1/2 tsp garlic powder
- 8 whole allspice berries
- 10 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 tsp ground ginger
- 1/2 tsp sea salt, or to taste
Glaze:
- 1/4 cup raw honey, or pure maple syrup
- 2 Tbsps dijon mustard
- 1/4 tsp sea salt, or to taste
- 2 Tbsps clarified butter or ghee, or coconut oil, melted
Instructions:
Get your sharp knife ready and place the brisket fat side up on a large cutting board. Carefully, carve out much of the fat, trying to avoid cutting too deep into the meat.
Rinse meat thoroughly under cold running water. Pat dry the excess moisture with a paper towel.
Add potatoes, carrots, and cabbage into the bottom of a large 8qt crockpot or slow cooker.
Place the meat on top of the veggies. Sprinkle with all spices and rub them into the meat. Pour in your broth then cover and cook on LOW for 9-10 hours or HIGH for 5-6 hours.
When finished cooking, transfer just the meat to a large baking dish and preheat your broiler oven.
Whisk glaze ingredients together in a small bowl. Brush your glaze on top of the meat and broil for 3-4 minutes until nicely browned.
Slice meat against the grain, and serve warm along with the veggies.
❤Rachel
Ingredients
- 4 lbs beef brisket
- 8 small new red potatoes, cut in halves if bigger
- 3 large carrots, thickly sliced
- 1 cabbage cut into large wedges
- 12 ounces beef bone broth
- 1 cinnamon stick, broken into several pieces
- 1 tsp mustard seed
- 1 tsp black peppercorns
- 1/2 tsp garlic powder
- 8 whole allspice berries
- 10 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 tsp ground ginger
- 1/2 tsp sea salt, or to taste
Glaze:
- 1/4 cup raw honey, or pure maple syrup
- 2 Tbsps dijon mustard
- 1/4 tsp sea salt, or to taste
- 2 Tbsps clarified butter or ghee, or coconut oil, melted
Instructions
- Get your sharp knife ready and place the brisket fat side up on a large cutting board.
- Carefully, carve out much of the fat, trying to avoid to cutting too deep into the meat.
- Rinse meat thoroughly under cold running water. Pat dry the excess moisture with a paper towel.
- Add potatoes, carrots and cabbage into the bottom of a large 8qt crockpot or slow cooker.
- Place the meat on top of the veggies.
- Sprinkle with all spices and rub them into the meat.
- Pour in your broth then cover and cook on LOW for 9-10 hours or HIGH for 5-6 hours.
- When finished cooking, transfer just the meat to a large baking dish and preheat your broiler oven.
- Whisk glaze ingredients together in a small bowl.
- Brush your glaze on top of the meat and broil for 3-4 minutes until nicely browned.
- Slice meat against the grain, and serve warm along with the veggies.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 lbs beef brisket
- 8 small new red potatoes, cut in halves if bigger
- 3 large carrots, thickly sliced
- 1 cabbage cut into large wedges
- 12 ounces beef bone broth
- 1 cinnamon stick, broken into several pieces
- 1 tsp mustard seed
- 1 tsp black peppercorns
- 1/2 tsp garlic powder
- 8 whole allspice berries
- 10 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 tsp ground ginger
- 1/2 tsp sea salt, or to taste
Glaze:
- 1/4 cup raw honey, or pure maple syrup
- 2 Tbsps dijon mustard
- 1/4 tsp sea salt, or to taste
- 2 Tbsps clarified butter or ghee, or coconut oil, melted
Instructions
- Get your sharp knife ready and place the brisket fat side up on a large cutting board.
- Carefully, carve out much of the fat, trying to avoid to cutting too deep into the meat.
- Rinse meat thoroughly under cold running water. Pat dry the excess moisture with a paper towel.
- Add potatoes, carrots and cabbage into the bottom of a large 8qt crockpot or slow cooker.
- Place the meat on top of the veggies.
- Sprinkle with all spices and rub them into the meat.
- Pour in your broth then cover and cook on LOW for 9-10 hours or HIGH for 5-6 hours.
- When finished cooking, transfer just the meat to a large baking dish and preheat your broiler oven.
- Whisk glaze ingredients together in a small bowl.
- Brush your glaze on top of the meat and broil for 3-4 minutes until nicely browned.
- Slice meat against the grain, and serve warm along with the veggies.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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