Corned beef and cabbage is honestly one of the easiest meals to make. Whether for a crowd of two or twenty, it is always a guaranteed crowd pleaser. I have provided two methods below – one for a crock pot and also one for a dutch oven. Both are very simple and the results are phenomenal.
Make sure that you plan ahead if you want to have leftovers. A few years ago I made about 30 pounds of corned beef and cabbage for a St. Patty’s Day party for the kids and their friends. I had crock pots lined up on the kitchen counter, filled with yummy smells and delicious corned beef. I was sure that we would have leftovers and had grand plans of making some delicious corned beef hash the next day. There was not a scrap of corned beef left by the end of the night, the kids ate every last bite.
Both methods are easy and produce corned beef and cabbage that is so amazing, your mouth will water just from the smell of it. Choose whichever method suits your menu plans the best.
I prefer to use nitrate free corned beef; whatever you decide, make sure that the corned beef you choose is labeled gluten free. Like ham, corned beef may contain gluten. They usually put gluten free right on the front of the package.
Depending on the size of the corned beef will determine how many people it will serve. It is recommended 3/4 to 1 pound per person before cooking, hopefully you will have some leftovers.
I am still waiting for left overs so I can make that corned beef hash.
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