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Super Easy Homemade Corned Beef and Cabbage, Slow Cooked in Clay

March 21, 2017

Super Easy Homemade Corned Beef and Cabbage, Slow Cooked in Clay

Suitable for VitaClay Models: VF7700, VM7900
Corned beef is a St. Paddy’s Day favorite, and with VitaClay it’s super easy to make. Better yet, you don’t need to buy “corned beef,” because it’s totally easy to do that part, too. Beef brisket is a tougher (read: cheaper) cut of roast meat, which does particularly well in a slow cooker, coming out moist, delicious and tender every time with almost no effort on your part. It’s a win-win! Corned beef is basically just “brined beef,” so buy your cheap brisket roast a few days early, and you can control the ingredients and save some money while you’re at it!

Brining (“Corning”) Beef Brisket:

  • 1 Beef Brisket roast
  • Filtered water to cover in a bowl
  • 1/5 cup sea salt per lb
  • Your favorite no-salt seasoning
  • A few cloves of garlic, peeled
  • Put everything in a bowl and let it sit in the fridge for 2-7 days. Voila! Corned beef brisket!


  • 3-4 lb corned beef brisket
  • small head cabbage, cut into 3 wedges
  • 4 medium carrots, peeled & cut into 2” pieces
  • medium onion, quartered
  • 2 medium yellow potatoes, cut into 2” pieces
  • 1 c broth


  1. Put cabbage, carrots, onion, and potatoes in the VitaClay pot (in that order).
  2. Pour broth over vegetables. Top with brisket.
  3. Cover , seal and cook on “stew” setting for 2-3 hours
  4. Salt and pepper to taste. Serve meat over veggies.


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