A traditional corned beef and cabbage cooked in a slow-cooker resulting in the moistest and tastiest corned beef recipe yet!
Happy Early St. Patrick’s Day Everyone!
This recipe was inspired for Tuesday’s celebration of St. Patrick’s Day. Many of us will wear green, go to a parade, or eat corned beef and cabbage. A great way to celebrate is to make this delicious corned beef recipe for you and your family!
You might be asking yourself… what is corned beef? I know I wasn’t really sure until one day I learned what it was. Corned beef is beef brisket cured in brine and boiled, served hot typically with cabbage, or cold, sliced for sandwiches. A rather salty piece of meat that is typically eaten around St. Patrick’s Day here in the United States. You will find the supermarkets stocked with packages of corned beef with a seasoning packet, as well as tons of cabbage on sale.
Take advantage of trying something different this St. Patrick’s Day and embracing the holiday, even if it is just with the meal you prepare. Interestingly enough from what I have read on the Internet people in Ireland don’t really celebrate St. Patrick’s Day like we do in America. If you want to do something to say you celebrated the holiday this Tuesday make this traditional meal for you and your family!
By the way, I didn’t think I liked corned beef and cabbage. I was wrong! This recipe was perfect and everybody loved it. I was a little skeptical because the corned beef cooks for a very long time in the slow-cooker. No worries everything will be ok, just be sure you have a big enough slow-cooker to fit all the yumminess!
What you need:
- 1 2.5 or 3 pound corned beef roast with seasoning packet
- 2 small onions sliced thin
- 1 pound bag of carrots, peeled, cut into thirds
- 10 small red potatoes, rinsed and cleaned
- 2 cups of water
- 1 head of cabbage
- For serving: Rye bread, spicy brown mustard
What to do:
- Prepare your onions, carrots and whole potatoes.
- Place onions and carrots in the bottom of a large slow-cooker. Next place the corned beef roast along with the juices in the bag in the slow-cooker on top of the carrots and onions. Remove the small spice mix bag and sprinkle over and under the roast on the vegetables. Add 2 cups of water. Line potatoes around the corned beef roast in a circle.
- Cover and cook for 7 hours on high. Remove potatoes and put on a dish and cover with tin foil. Cut cabbage into small pieces removing the outer layers and washing carefully. Arrange cabbage on top of the corned beef. Cover and cook for additional 1.5 hours.
- After 1.5 hours carefully remove the corned beef from under the cabbage. Place on a baking tray and cover with tin foil to rest. Put potatoes back into crockpot with the cabbage and cook for an additional 30 minutes.
- When ready to eat slice the corned beef against the grain.
- Remove potatoes from slow-cooker arranging on the outside of a serving tray. Place some of the cabbage in the middle of the potatoes then lay the corned beef on top with carrots.
- Serve extra cabbage on the side.
Yes, you read that right. This corned beef and cabbage recipe cooks for a total of 10 hours on high. The result is a perfectly tender and tasty corned beef with steamed cabbage and flavorful potatoes!
Helpful tips: Because this recipe cooks for so long and we wanted to eat around 4 pm the corned beef had to be put in at 6 in the morning. To avoid having to assemble so early we actually put this together the night before and popped the slow-cooker pot into the refrigerator. Then at 6 am my alarm went off and it came out of the refrigerator and into the slow-cooker base on high. And back to bed I went.
p.s. – The corned beef shrinks down quite a bit but could easily feed 4-6 people.
I am a believer. This will be a recipe we make every year around this time.
Thank you Happy Money Saver for this delicious recipe!