Monday, March 12, 2012

Slow Cooker Corned Beef and Cabbage

Crock Pot Corned Beef & Cab

Nothing says St. Patrick's Day quite like a big ole' plate of corned beef and cabbage.  But did you know that this well loved culinary tradition is strictly an Irish-American ritual?  As it turns out, back in Ireland the sky high prices and scarcity of beef and cabbage prevented most people from enjoying this St. Patrick's Day staple.  It wasn't until they arrived in America, where corned beef and cabbage were both inexpensive and readily available, did this actually become a St. Patricks Day tradition amongst the Irish people.  Irish, American or a little bit of both we say bring on the corned beef and cabbage!!  

  • 3-4 pound corned beef brisket
  • 1 onion chopped 
  • 10-12 small red potatoes
  • 1 bag of baby carrots
  • 1/2 tsp fresh ground black pepper
  • 2 cloves of garlic minced
  • 1/3 cup brown sugar
  • 2 Tbs yellow mustard
  • 2 Tbs cider vinegar
  • 1 cup water
  • Spice pack provided with brisket
  • 12oz stout ale (such as Guinness)
  • 1 head of cabbage cut into wedges 
  • 1 bay leaf
  1. Place chopped onion, red potatoes and baby carrots in the bottom of your slow cooker.
  2. Combine pepper, garlic, brown sugar, yellow mustard, cider vinegar, water and spice pack provided with your brisket in a small bowl. 
  3. Rinse brisket and place on top of your veggies. 
  4. Pour the mixture and the beer over your brisket.   
  5. Add bay leaf and place your cabbage wedges on top of the brisket.  
  6. Cook on low for 10-12 hours or high 6-8 hours. 
  7. Slice the brisket in 1/4 inch pieces (against the grain) and serve with potatoes, carrots and of course cabbage!
  8. Enjoy!!!!!

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