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
- 2 large carrots, peeled and cut into 1/2-inch coins
- 1 medium yellow or sweet onion, thinly sliced
- 1 large clove garlic, thinly sliced
- 1 large bay leaf
- One 3-pound corned beef brisket (in package with spice packet)
- 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)
- 1 Tbls apple cider vinegar
- 1 Tbls light brown sugar
- 1 tsp Dijon mustard
- 1 to 2 cups beef broth (plus additional as needed)
- 6-8 medium red potatoes, rinsed and quartered
- 1 small head green cabbage
- Place the carrots, onion, garlic and bay leaf in the bottom of a 6-quart slow cooker.
- Place the corned beef on top of the vegetables.
- Whisk the spice packet that came with the corned beef together with the beer, vinegar, brown sugar and mustard.
- 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.
- Place the potatoes on top of the corned beef.
- 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.)
- 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.
- Remove the cabbage with tongs, then carefully lift the corned beef out of the liquid and transfer to a cutting board.
- Strain the potatoes, carrots and onions from the cooking liquid, discarding the liquid.
- Slice the corned beef and serve with the cabbage and vegetables.