Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes
Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Ingredients:
1 2-4-pound corned beef brisket* (flat or point cut)
1 white onion, sliced
2 pounds red, gold or other baby potatoes (a mixture of any works; peel them if you’d like and halve or quarter if particularly large)
3 carrots, sliced thickly
2 garlic cloves, peeled
½ head green cabbage cut into thin wedges
1½ cups water (or use this week’s lager instead, or a bottle of Guinness!)
Method:
1. Add the sliced onion to the bottom of the slow cooker, then place the corned beef over top. (Sprinkle over the seasoning packet, if necessary; see note.) Add your baby potatoes on top of the roast, then layer the carrots and garlic.
2. Pour over the water, or lager and place the lid on the slow cooker. Cook on high for 5 hours or low for 8 hours total, adding the cabbage during the last 2 hours.
3. Remove the meat onto a cutting board and slice into strips. Serve the meat with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.
*The corned beef from Carlton Farms this week comes brined, seasoned and ready to go for this recipe; if you are using a corned beef purchased from the store, you’ll want to add in the spices from the enclosed seasoning packet that often comes with the brisket.
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Corned Beef with F&L Pickling Spice
Savory with signature spices, this homemade corned beef is surprising easy to make!
Ingredients:
1 gallon water
2 cups kosher salt
½ cup granulated sugar
5 teaspoons coarse pink salt
3 garlic cloves, minced
4 tablespoons F&L pickling spice
One 5-pound well-marbled beef brisket
Method:
1. In a large pot, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spice. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled.
2. Place the brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate at least overnight or up to several days, flipping the brisket once or twice.
3. Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water.
4. To make the corned beef, reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 additional tablespoons pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork tender.
5. When the corned beef is done, remove it from the cooking liquid, which can be reserved, and place it on a cutting board. Slice the corned beef and serve warm.
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Sweet Corn & Roasted Potato Salad with Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Ingredients:
3 pounds fingerling potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts
For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.
2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.
3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.
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Smoky Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.
Ingredients:
4 pounds fingerling potatoes
½ pound bacon
1¼ cups mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, diced
¼ cup chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
4. Add the celery, red onion and parsley to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and then serve at room temperature.
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Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Ingredients:
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
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Braised Savoy Cabbage
This versatile winter dish from Alice Waters is delightful served by itself or mixed with sliced boiled potatoes or crispy bacon.
Ingredients:
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 carrot, peeled and diced
1 onion, peeled and diced
1 celery stalk, peeled and diced
1 bay leaf
2 thyme sprigs
2 garlic cloves, chopped
½ cup white wine
½ cup chicken broth or water
Sea salt and fresh ground pepper
Method:
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.
2. Heat olive oil in a heavy pan. Add carrots, onion and celery and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, thyme, garlic and a dash more salt. Cook for another minute and then stir in the cabbage and white wine.
3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Season to taste with salt and white wine vinegar as needed.
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Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Ingredients:
3 pounds baby red potatoes, cut into 1-inch pieces
â…“ cup coarsely chopped fresh cilantro
â…“ cup coarsely chopped fresh chives
â…“ cup coarsely chopped fresh dill
¾ cup well-shaken buttermilk
½ cup plain Greek yogurt
â…“ cup mayonnaise
â…“ cup finely-chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
Black pepper
Method:
1. Place 1½ to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
2. Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
3. Place the cilantro, dill, and chives in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
4. Add the buttermilk, yogurt, mayonnaise, scallions, garlic and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
5. Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.
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Kohlrabi, Carrot & Cabbage Slaw
This easy slaw is incredibly crisp, light and fresh.
Ingredients:
1 large kohlrabi, peeled, stems trimmed off and grated
½ head green cabbage, shredded
6 baby carrots, peeled and grated
½ red onion, grated
4 tablespoon chopped cilantro
¼ cup golden raisins
¼ cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Method:
1. Combine the kohlrabi, cabbage, carrots, onion, cilantro and raisins in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
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Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.
Ingredients:
2 pounds fingerling potatoes
6 tablespoons crème fraîche
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
1 cup chopped apple
4 stalks celery
½ cup roughly chopped toasted walnuts
½ cup roughly chopped fresh flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
2. In a large bowl, whisk together the crème fraîche, vinegar, mustard, and ¼ teaspoon each salt and pepper.
3. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the apples, celery, walnuts, and parsley.
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Purple Potato Salad with Baby Fennel
Fennel adds a subtle anise flavor to sweet, mild purple potatoes in this beautiful salad.
Ingredients:
2 pounds Russian Blue potatoes
¼ cup olive oil
2 tablespoons white vinegar
1 garlic clove, minced
2 cups mustard greens, torn
1 cup fennel fronds, sliced
Sea salt and fresh ground pepper
Method:
1. Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil, then reduce heat to low. Partially cover and simmer until potatoes are tender but not mushy, 15 to 20 minutes, depending on the size of the potatoes. Drain and cool slightly. When cool enough to handle but still warm, cut potatoes into large bite-size pieces. (The salad should be chunky).
2. Transfer the potatoes to a large bowl. Add the oil, vinegar, 1 teaspoon salt, and black pepper. Toss to coat. Add the garlic, mustard greens, and fennel. Toss to combine and slightly wilt the greens. If the salad is too dry, add a little more oil to achieve desired consistency. Taste for seasoning, and add more salt if desired. Serve at room temperature or chilled.
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