Delicious Corned Beef & Cabbage in the Slow Cooker
St. Patrick's Day is coming up and it's time you start planning your annual Irish feast. It doesn't matter if you've got a bit of the leprechaun in you or not, March 17 is a great excuse for everyone to have a beer or two, wear some green, and eat corned beef and cabbage while watching the first round of the NCAA tournament. Between the yummy food, the weather, and the basketball, this truly is the most wonderful time of the year.
So throw some ingredients in the slow cooker, watch bball for nine hours, then enjoy some of the best corned beef 'n' cabbage you've ever had.
Cook time: 9 hours. Prep time:15 minutes. Makes 4 servings.
Note: Corned beef shrinks by about 50 percent, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.
- 2 stalks celery, halved
- 4 carrots
- 1 medium onion, cut in 4 wedges
- 4 to 6 red potatoes, quartered
- 1 4-pound corned beef brisket
- 12-ounce bottle stout or dark ale
- 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
- 1 medium head cabbage, cut into 6 wedges
- Place celery, carrots, onion, and potatoes in the bottom of a large slow-cooker or Crock-Pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices, and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
- Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
- Slice brisket across the grain, serve with vegetables, mustard, and horseradish sauce. Pass extra cooking liquid at the table.
What's your favorite St. Patty's Day meal?