Tomorrow is Saint Patrick’s Day and you of course can’t celebrate Saint Patrick’s Day without corned beef and cabbage. I typically make (and eat!) it the same way…corned beef in the crock pot with a slice of cabbage on the side. This year I decided to do cabbage wraps filled with corned beef, mustard, and my crock pot mashed cauliflower from Monday. I also am giving you a recipe for baked corned beef, which may be my new way of preparation.
Follow the recipe(s) below!
3-4 pounds of Corned Beef
Cabbage Leaves
1 TSP Mustard per cabbage leaf
Mashed Cauliflower (optional): recipe HERE
Ingredients
Prepare corned beef by placing in crock pot, adding pickling spices from the corned beef package, and pouring just enough water to cover
Cook on high for 5-6 hours, drain, and let cool
When corned beef is cool, bring a pot of water to a boil
Add a pinch of salt to water when boiling and add cabbage leaves
Cook until tender (about 10 minutes), drain, and pat dry
Layer mashed cauliflower, sliced corned beef, and mustard
Fold to close
- 3-4 Pounds of Corned Beef
- Cabbage Leaves
- 1 TSP Mustard per cabbage leaf
- Mashed Cauliflower (optional)
- Recipe: http://www.newsforchews.com/2016/03/meatless-monday-crock-pot-mashed-cauliflower/
- Prepare corned beef by placing in crock pot, adding pickling spices from the corned beef package, and pouring just enough water to cover
- Cook on high for 5-6 hours, drain, and let cool
- When corned beef is cool, bring a pot of water to a boil
- Add a pinch of salt to water when boiling and add cabbage leaves
- Cook until tender (about 10 minutes), drain, and pat dry
- Layer mashed cauliflower, sliced corned beef, and 1 tsp mustard
- Fold to close
3-4 pounds flat cut corned beef
1/2 cup Dijon mustard
1 Tablespoon honey
2 tablespoons brown sugar
Preheat oven to 350 degrees
Place the corned beef in a 9×13 baking pan
Pour enough water into the dish so that one inch of the beef is covered
Add the pickling spices from the corned beef package
Combine the mustard, honey and brown sugar in a small bowl
Brush the fatty side of the corned beef with half the mustard mixture
Cover the baking dish with aluminum foil
Bake for 3 hours
Uncover and brush the corned beef with the rest of the mustard mixture
Bake uncovered for an additional 20-30 minutes
Remove corned beef to a platter
Allow corned beef to rest 10 minutes before slicing on a diagonal, against the grain
- 3-4 pounds flat cut corned beef
- 1/2 cup Dijon mustard
- 1 Tablespoon honey
- 2 tablespoons brown sugar
- Preheat oven to 350 degrees
- Place the corned beef in a 9x13 baking pan
- Pour enough water into the dish so that one inch of the beef is covered
- Add the pickling spices from the corned beef package
- Combine the mustard, honey and brown sugar in a small bowl
- Brush the fatty side of the corned beef with half the mustard mixture
- Cover the baking dish with aluminum foil. Bake for 3 hours
- Uncover and brush the corned beef with the rest of the mustard mixture
- Bake uncovered for an additional 20-30 minutes
- Remove corned beef to a platter
- Allow corned beef to rest 10 minutes before slicing on a diagonal, against the grain