Slow Cooker Corned Beef and Cabbage Recipe – a St. Patrick’s Day Tradition
Slow Cooker Corned Beef and Cabbage on St. Patrick’s Day was a tradition in our family. Nana was Irish so we enjoyed decorating with shamrocks and making a big deal out of the day. I think that the festive green just made you feel good after the months of bleak, drab New England winter. Nana cooked Corned Beef and Cabbage the traditional way in a big pot on the top of the stove. I have adapted her recipe for the slow cooker and it always comes out tasty and tender!
|Slow Cooker Corned Beef and Cabbage Recipe|| |
- 2 stalks of celery
- 4 large carrots, peeled and cut into matchstick pieces
- 10 baby red potatoes, quartered
- 2 cups frozen pearl onions
- 1 (4 pound) corned beef brisket with spice packet
- 12-ounce bottle stout or dark ale
- 4 cups water
- 1 tablespoon corned beef spices or pickling spices
- 1 medium head of cabbage, cut into 6 wedges
- Put the celery, carrots, potatoes, and frozen onions on the bottom of a slow cooker.
- Pour in the water.
- Place the brisket on top of the vegetables.
- Pour the beer/ale over the brisket. Sprinkle on the spices from the packet or pickling spices.
- Place cover on slow cooker.
- Set the cooker on High.
- Cook the brisket for about 6 hours.
- Add cabbage wedges, tucking them around the corned beef cook for 2 more hours.