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Slow cooker corned beef and cabbage
Discard all the corned beef and cabbage recipe in the casserole, and when you get home from work on St. Patrick's Day, it'll be good to go.
Wed, March 11, 2009 at 10:06 EST

The Irish girl has a confession. Until yesterday, I had never made corned beef and cabbage. I had never eaten corned beef and cabbage. I thought to try my hand at this year because I came across a recipe for use in the slow cooker. And since the day of St. Patrick's Day is less than one week, I'll share with you because it went pretty well. Of course, I have nothing to compare, but my husband and I really liked.

I have not had any luck finding a brisket fed organic or grass in the two stores I tried, I went with a classic cut. My vegetables were all organic, though. Here is the recipe, courtesy of the Irish Cook Blog.

Ingredients
Tall, thin cut of the chest (mine was about 2 ½ pounds)
Savoy cabbage, 1 head cut into several pieces
Potatoes, 6 or 7 Large White
Carrots, 5 or 6 large washed well since you do not peel (I peeled mine)
White onions, 2 large or several boiling onions
1 tsp tea. onion powder
1 tsp tea. garlic powder
1 bay leaf, torn
Salt and pepper to taste
Cold water

Instructions
1. Put breasts in bottom of slow cooker
2. Place potatoes, carrots and onions on top of the chest
3. Season with onion powder, garlic, bay leaf, salt and pepper
4. Pour cold water just below the top of vegetables
5. Cook on low for 8 hours
6. Place cabbage on top of vegetables
7. Cook for another 2 hours

It was very easy. The vegetables came out tender and flavored with meat. The meat was very tender and tasty. I will say that the kind of cabbage stink up the house, though.

If you want to do a traditional Irish meal this March 17 (well, a traditional meal of Irish-American, Irish actually used to use cooked bacon, not brisket) This is a good recipe to use. St. Patrick's Day is a Tuesday this year, and use the slow cooker is an easy way to prepare this meal, even on a busy workday.


In 4-6 quart slow cooker, combine carrots and onions. Rinse corned beef under cold water and pat dry with paper towels. Place in slow cooker and sprinkle with contents of seasoning. Pour beer on his chest and spread mustard on brisket. In small bowl, mix brown sugar with water and pour over brisket. slow cooker Cover and cook on low heat for 11-12 hours.

Remove corned beef from pot and cover with paper to keep warm. Add cabbage wedges to vegetables and liquid in slow cooker. slow cooker Cover and cook on high for 30-40 minutes more or until cabbage is tender crisp.

To serve, cut beef across grain into thin slices. Remove vegetables from pot with slotted spoon and serve with beef. Serve pan juices over the food, if desired. mustard additional supply on the side. 8 servings