Corned Beef and Cabbage
Nothing screams St. Patrick’s Day louder than Corned Beef and Cabbage. Well, that is if you discount the revelers who typically lined up before 8am to claim a stool and their “light” or “dark” at McSorley’s on St. Paddy’s. St. Patrick’s Day celebrations will look different this year across much of the globe (how many times have we heard that line?) but we can still dig into the traditional meal and be comforted by the fact that next year we should be bellied up to bars and cheering along parade routes, once again.
The corned beef sold at any supermarket will come ready to go with a pickling spice packet and all. Sure, you could choose to brine (up to 10 days, from what I’ve read!) or make your own spice mixture but I would argue against either of those efforts. You can also cook your corned beef in a Dutch oven on the stovetop, which would take less time but require a small amount of attentiveness. This slow cooker recipe for Corned Beef and Cabbage allows you to get dinner going first thing in the morning and frees up the day for whatever celebration may come your way. The meat comes out after a 10-hour, hands-off slow cook, full of flavor and fork-tender. The vegetables cook along with the brisket (with only the cabbage needing to be added towards the end), so it is literally a one-pot meal.
Go ahead, pick up your corned beef today and dust off your slow-cooker tomorrow. Your family will appreciate this meal on Wednesday night, after a fun-filled day where everyone is Irish. Enjoy!
Corned Beef & Cabbage
Ingredients
- 1 medium yellow onion cut into large wedges
- 3 large carrots cut into thirds
- 2 stalks celery cut into thirds
- 1/2-1 lb baby potatoes halved
- 1 2-3 lb corned beef brisket
- kosher salt and freshly ground black pepper
- 1 package pickling spice
- 3 sprigs thyme
- 2 bay leaves
- 1/2 green cabbage cut into large wedges
Instructions
- Add onion, carrots, celery and potatoes to bowl of your crock pot.
- Place corned beef on top and season generously with salt, pepper, and pickling spices.
- Scatter thyme and bay leaves over meat and fill slow cooker bowl with water* until it is almost completely covering the meat.
- Cook on low for 9 to 10 hours, or on high for 4 to 4 1/2 hours, until meat is tender.**
- Add cabbage to crock pot and cook on high for 45 minutes to 1 hour more until cabbage is tender and cooked through.
- Remove meat and vegetables from the liquid in the slow cooker. Let the meat rest for 10 minutes before removing the fat cap off the top, slicing and serving.
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March 15, 2021 @ 9:38 am
Bought my corned beef yesterday !