Slow Cooker Corned Beef and Cabbage Recipe – a St. Patrick’s Day Tradition
Corned Beef and Cabbage on St. Patrick’s Day was a tradition in our family so this Slow Cooker Corned Beef and Cabbage Recipe is just an update on a traditional family meal. Nana was Irish and her Irish heritage was very important to her. On St. Patrick’s Day we enjoyed decorating with shamrocks, having a big corned beef and cabbage dinner, and making a big holiday celebration out of the day. That the festive green just made you feel good after the months of bleak, drab New England winter and oh what wonderful aromas wafted through the house as the corned beef cooked. Nana cooked Corned Beef and Cabbage the traditional way in a big pot on the top of the stove adding the accompanying vegetables, onions, potatoes, and carrots, as the cooking progressed. I have adapted her Corned Beef and Cabbage recipe for the slow cooker and it always comes out tasty and tender!
What is Corned Beef and why is it so darned tasty?
I love corned beef. Corned beef is made from the beef cut called the brisket, a fairly economical cut of beef. The beef is cured using large grains of rock salt, also referred to as “corns”, and a brine. Then the beef brisket is slowly cooked which turns a tougher cut of beef into one that’s super tender and very tasty.
Is Corned Beef and Cabbage healthy for me?
Corned beef is not the healthiest choice for dinner. Best to treat it as a special occasion meal and not a regular culinary event. It does contain a considerable amount of Vitamin B12 and zinc, but also is very high in cholesterol, sodium, and saturated fats. The cabbage does contain lots of vitamins, particularly Vitamins C & K, along with the elements folate and manganese. Cruciferous vegetables like cabbage contain antioxidants which aid in reducing inflammation. Cabbage is a great source of dietary fiber so it aids in digestion and it also helps reduce unhealthy levels of LDL cholesterol because cabbage contains two substances that lower cholesterol.Print
Slow Cooker Corned Beef and Cabbage Recipe
A tasty holiday tradition in my family, Corned Beef and Cabbage is a favorite Irish St. Patrick’s Day meal. This recipe using your slow cooker makes an incredibly moist, tender and delicious Corned Beef & Cabbage cooking your beef brisket to perfection.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Total Time: 5 minute
- Yield: 6 – 8 servings 1x
- Category: Meat
- Method: Slow Cooker
- Cuisine: Irish American
2 stalks of celery
4 large carrots, peeled and cut into uniform pieces no larger than 2 inches
10 baby red potatoes, quartered
2 cups of frozen pearl onions
1 corned beef brisket (4 pound) with spice packet
12 ounce bottle of stout or dark ale
4 cups water
1 tablespoon of pickling spices or spice packet that came with brisket
1 medium head of cabbage, cut into 6 wedges
Put the celery, carrots, potatoes, and pearl onions in the bottom of the crockpot.
Pour in water.
Place brisket on top of the vegetables.
Pour beer or ale over the brisket.
Sprinkle pickling spices or contents of the spice packet over the brisket.
Place cover on slow-cooker and turn on High for 4-5 hours.
Cut cabbage into wedges and add to crockpot tucking them around the brisket. Cook for 2 more hours.