From My Carolina Home

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Corned Beef in the Slow Cooker

Is there anything that says Irish holiday more than corned beef?  Well, maybe Irish Stew. But given a choice, I’ll take a wonderful, tender, corned beef roast any day. The moist meat has a flavor unlike any other, perfect with cabbage and potatoes.  Wonderful for dinner, and great the next day too, it is a hearty meal for a cold day in March whether you celebrate St Patrick’s day or not.

Corned Beef at From My Carolina Home

These are really so easy to get tender and flavorful with the way the meat comes at the store. Prepackaged with the spice packet, you just open and assemble, set the slow cooker and forget about it all day. Sew and quilt, stamp and garden all day, and then dinner is ready.

Corned Beef at From My Carolina Home

I use a 4-quart slow cooker for a 2-3 pound corned beef roast.  Following the directions on the package, place the roast in the cooker, sprinkle on the seasonings packet, add a bit of water and put the lid on.  I start on high for one hour, then turn to low for 6-7 hours.  If you wanted to, you could add some potatoes to the slow cooker too, the little red skin ones do well for long slow cooking.

Corned Beef at From My Carolina Home

About 20-30 minutes before the dinner will be served, cut a cabbage into quarters and add to the cooker.  I used half a cabbage in this meal.

Corned Beef at From My Carolina Home

When ready, remove from the cooker and let rest on a platter covered with foil for 20 minutes or so.  If you didn’t use red skin potatoes, make my Cheddar Onion Mashed Potatoes while the roast rests.  They go really well with lots of entrees.

Corned Beef at From My Carolina Home

Slice across the grain into thick slices.  Yum, hot and delicious, and so easy.

Corned Beef at From My Carolina Home

DH prefers cole slaw to cooked cabbage, so I chop the other half of the cabbage and add dressing for his meal.  There is usually enough for the next day as well.

Corned Beef at From My Carolina Home

Perfect for next weekend for St Patrick’s Day, or really any day where you want a hot and hearty meal. It is likely that they will be on sale this week too.

Corned Beef at From My Carolina Home

Marvelous the next day too, a warm corned beef sandwich on Sourdough bread.  Or rye if you prefer that, or really whatever bread you like.

Corned Beef at From My Carolina Home

If you are not a fan of corned beef, try my Cabbage Rolls with Brown Sauce, also hearty for a cold day.

Corned Beef at From My Carolina Home

Do you like corned beef?  Have you made one before?



Cabbage Rolls with Brown Sauce

Something about the month of March makes me crave cooked cabbage.  Corned beef and cabbage is a wonderful meal, but have you seen the cost of a corned beef brisket lately?  A bit pricey, so I decided to go a different route.  All the recipes I found on the internet had a tomato sauce, not what I was in the mood for.  So as usual, I made up my own recipe.

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I mixed up a ground beef filling with veggies, spices, an egg and uncooked rice.  There is less rice than in other recipes, because I wanted to keep the carb count to a minimum. Start with a lot of good things – fresh veggies, lovely herbs, ground meats.

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Boil water in a large pot.

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Blanch the cabbage leaves for 2-3 minutes, just so they are soft and easy to roll.

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Drain and set aside while you complete the filling.

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Mix up ground beef with Italian sausage for a big flavor boost.

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Measure spices and herbs, smash two garlic cloves and chop the onion. Slice the mushrooms.

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Saute the onion, garlic and herbs just until the onions soften and become translucent.  Sauteing the herbs makes the flavors bloom.

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Add to the meat mixture.

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Now, in the same pan with the leftover olive oil and a bit of butter, saute the mushrooms until just tender.

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Add to the meat mixture. Then add your uncooked rice.

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Add an egg to act as a binder.

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Mix well. Spoon some filling into each leaf and roll up.

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Place some shredded cabbage in the bottom of a baking dish, and lay the rolls on top.

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Be sure you have enough room around them for even cooking without over-baking.  These looked too tight, so I changed pans.

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That’s better. Add 1/4 cup water to the pan. Bake one hour at 350 degrees.

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Serve with a bottled brown gravy or make your own with canned beef broth.  I used the bottled gravy, a great time saver.

Cabbage Rolls - 10 secret ingredients

An Irish inspired dish, flavorful and filling on a cold day. And since I saved some carbs, I can serve some new potatoes with it.

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Cabbage Rolls with Brown Gravy

8 large cabbage leaves
1 pound ground beef
1/2 pound Italian sausage
1 tblsp Worchestershire sauce
1 tblsp olive oil
1/2 cup chopped onion
2 cloved chopped garlic
1 tsp oregano
1 tsp thyme
1 tsp basil
1 tsp rosemary
1 tblsp parsley flakes
1/2 cup sliced mushrooms
1 tblsp butter
1 tsp salt
1/2 tsp pepper
1/2 cup uncooked Jasmine rice
1 egg
1/4 cup water

Bring a large pot of water to boil. Blanch the cabbage leaves 2-3 minutes until soft, drain and set aside. Mix ground beef with sausage, add Worchesteshire sauce and set aside. Chop onion and garlic, add to saute pan with herbs. Saute 2-3 minutes, only until onion is soft and translucent, add to beef mixture. In the same pan, saute mushrooms in the olive oil that is left adding the butter. Saute until mushrooms are soft and have absorbed the butter. Add to meat mixture. Add salt, pepper, rice and egg to meat mixture and blend well. Using a measuring cup, add 1/4 cup of meat mixture to each cabbage leaf and roll up, folding in the sides. Place on a bed of shredded cabbage in a baking dish allowing ample room between rolls for even cooking. Add water to bottom of pan. Bake at 350 degrees one hour. Serve with warmed brown gravy. Makes 8 cabbage rolls.

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