Prep Time::5 mins
Cook Time:: 8 hrs
Total Time:: 8 hrs 5 mins
Servings::6
Yield::6 servings
Ingredients
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10 medium red potatoes, scrubbed
1 (3 pound) corned beef brisket
3 tablespoons dried onion flakes
1 ½ teaspoons pickling spice
1 teaspoon whole black peppercorns
1 pinch caraway seeds
1 small head green cabbage, cored and chopped
1 teaspoon juniper berries
Directions
Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
Cover and cook on Low until tender, 8 to 12 hours. Serve.
Cook's Notes:
You can either rub the seasonings (pickling spices, caraway, peppercorns, and onion flakes) onto the meat or add to the liquid. Your choice. It depends on if you want more of the seasoning in the meat or in the broth. If you don't want to later eat the seasonings you can tie them into a cheese cloth or put them in a tea ball so they can later be extracted from the mixture. I don't mind eating them, so I let them wander free-range throughout the dish and stir them up from the bottom when serving.
You will not need to adjust seasoning. Corned beef is fatty and salty and will add plenty of flavor.
You can strain it with a slotted spoon from the liquid or serve it like a stew. I use tongs to remove the meat and chop it into equal portions for each serving. I like to leave the meat whole so that I can use leftover portions to slice and make Reuben sandwiches or cube it with frozen Potatoes O'Brien for a quick hash. If you don't like the fat, trim that off when serving.