Corned Beef and Cabbage

Corned Beef gets its name from the large grains of salt that were historically used to cure the meat and which give the meat its signature salty/savory flavor. Curious why Corned Beef is so wonderfully pink? Today’s corned beef is brined or cured using a salt water or sodium nitrite mixture, which imparts the pigment in the meat and causes it to be pink in color.

Now it’s your turn. Get in the St. Patrick's Day spirit with this easy recipe for Corned Beef and Cabbage featuring our own, house-brined corned beef brisket. Sláinte!

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Ingredients:

4-6 lb. Old Station Craft Meats corned beef

3 cups beef stock

1 can dark beer

6 bay leaves

16 peppercorns

2 tbsp course ground mustard

3 tbsp brown sugar

1/2 cup apple cider vinegar

2 carrots (roughly chopped)

4 cloves garlic (minced or smashed)

1 onion (sliced pole to pole)

1 small head of cabbage (roughly chopped)

1 small bag of baby red potatoes

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Directions:

- Combine all ingredients, except cabbage and potatoes, in large crock pot and cook for 6-8 hours on high heat

- Remove meat, slice, and remove excess fat

- Return meat to crock pot, add cabbage and potatoes, and cook for an additional hour (or until potatoes are tender)

- Serve in bowls with sliced corned beef, cabbage, onions, potatoes, and broth