Slow-Cooker Corned Beef and Cabbage

This is a first. Today I am sharing a recipe that I have yet to cook. I am sure that it will be delicious because while I haven’t made Slow-Cooker Corned Beef and Cabbage before, I have made Corned Beef and Cabbage and this recipe hits all the marks for flavor and method. I am also confident because one of my superpowers is the ability to spot a solid recipe when I read one. 

So thank you Today Show, for this straight-forward recipe that I plan to put in my slow-cooker on Saturday morning so that I can go listen to my friend Melanie sing in her Irish rock band and enjoy some day drinking with friends. Because as they say (or I say?), “Everyone’s Irish on St. Patrick’s Day.” Erin go Bragh!

PS: If you plan to entertain at home, click on this link for Reuben Dip, which will make the perfect party appetizer (or late night snack!).

Slow-Cooker Corned Beef and Cabbage  —photo courtesy of the Today Show

 

Slow-Cooker Corned Beef and Cabbage
Serves 4
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Ingredients
  1. 2 large carrots, peeled and cut into 1/2-inch coins
  2. 1 medium yellow or sweet onion, thinly sliced
  3. 1 large clove garlic, thinly sliced
  4. 1 large bay leaf
  5. One 3-pound corned beef brisket (in package with spice packet)
  6. One 12-ounce bottle of dark beer such as stout or porter (for a nonalcoholic version, replace the beer with an additional 1½ cups beef broth)
  7. 1 Tbls apple cider vinegar
  8. 1 Tbls light brown sugar
  9. 1 tsp Dijon mustard
  10. 1 to 2 cups beef broth (plus additional as needed)
  11. 6-8 medium red potatoes, rinsed and quartered
  12. 1 small head green cabbage
Assemble the corned beef
  1. Place the carrots, onion, garlic and bay leaf in the bottom of a 6-quart slow cooker.
  2. Place the corned beef on top of the vegetables.
  3. Whisk the spice packet that came with the corned beef together with the beer, vinegar, brown sugar and mustard.
  4. Pour over the corned beef, then pour in the 2 cups beef broth. The liquid should completely submerge the vegetables and partially cover the corned beef — the amount needed to do this will vary depending on the depth and model of slow cooker, so add more broth as necessary.
  5. Place the potatoes on top of the corned beef.
  6. Close the slow cooker and cook on low for 6 1/2 hours before adding the cabbage. (If your slow cooker has a warm function, you can hold the beef and vegetables for up to 90 minutes before adding the cabbage if needed.)
Add the cabbage
  1. Core the cabbage and slice into 8 wedges. Open the slow cooker and place the cabbage on top of the potatoes and corned beef. Close and cook for another 1 1/2 hours, until the cabbage is tender but still retains its shape.
Finish and serve
  1. Remove the cabbage with tongs, then carefully lift the corned beef out of the liquid and transfer to a cutting board.
  2. Strain the potatoes, carrots and onions from the cooking liquid, discarding the liquid.
  3. Slice the corned beef and serve with the cabbage and vegetables.
Adapted from Today Show
Adapted from Today Show
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