With Saint Patrick’s Day just around the corner, transform your slow cooker into a pot of gold with the traditional Irish-American dish of corned beef and cabbage.
Pork and potatoes were the main staples in Ireland. But, upon immigrating to America in the late 19th century, Irish-Americans opted for corned beef because it was more affordable and readily available.
Corned beef is brisket that has been cured with large kernels of salt.
At the top o’ the morning, throw everything into your slow-cooker, except the cabbage —that’s added during the last hour of cooking— and be ready for a tender and flavorful dinner. Turn leftovers into Reuben sandwiches or a tasty corned beef and hash.
Whether eaten on March 17th or any other day of the year, this classic dish is pure gold and will have your taste buds dancing a jig.
SLOW COOKER CORNED BEEF AND CABBAGE
4 medium carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
6 baby red potatoes, quartered
1 onion, cut into wedges
1 3-4 pound corned beef brisket with seasoning packet
Half medium cabbage, cut into wedges
Salt and fresh cracked pepper
Creamy horseradish (optional)
Grainy mustard (optional)
In a 5-6 quart slow cooker, add carrots, celery, potatoes and onions. Place corned beef, fat side up, on veggies and sprinkle with contents of seasoning packet. Add enough water to almost cover corned beef, 3-5 cups.
Cover and cook on Low setting for 8 hours, adding the cabbage wedges for the last hour of cooking.
Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables, broth, salt and pepper; and creamy horseradish or grainy mustard, if desired.
Adapted from www.allrecipes.com