We LOVE Corned Beef & Cabbage for St. Patrick’s Day.
Well, any time really.
Another perk is the Ruben’s we make from the leftovers.
The best recipe I’ve used is this slow cooker recipe. I truly love putting the Corned Beef in the crockpot and smelling the delicious aroma throughout the house.
Slow Cooker Corned Beef and Cabbage
This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a meal that cooks itself. Talk about a stroke of good fortune on St. Patrick’s Day or any day of the year!
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Ingredients:
1 corned beef brisket 3-4 pounds
2 ½ - 3 cups water apx.
8 small red potatoes halved
1 small head of cabbage cut into wedges
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Instructions:
Place the Corned beef in the crockpot fat side down and top with the seasoning packet.
Add cabbage and potatoes.
Pour water into a slow cooker until it just about covers the corned beef.
Cook on low 8-10 hours.
Remove corned beef from slow cooker and let rest 10 minutes before slicing. Serve with potatoes and cabbage.
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TIPS:
Cook on Low & take it Slow.
Use a 6 QT slow cooker (or larger if your corned beef is large). You want the Corned Beef to fit comfortably and have room for potatoes and cabbage.
I suggest cooking the Corned beef for between 8-10 hours (on low). Corned beef brisket and any brisket are a tough cut of meat.
Once cooked your corned beef should be tender. Appliances can vary, if your corned beef is not tender, it likely needs to cook longer. If you wish to cook it at a higher temperature you can but keep an eye on it toward the last couple hours to make sure it's not over cooked. I have cooked the corned beef on high for 4-6 hours and it turned out great.
I suggest cutting your corned beef across the grain. This makes it easier to eat in general, especially in sandwiches.
ROASTED VEGGIES -
If you wish you can roast your vegetables separately from the crock pot. If you wish to roast them prepare them the same as you would to put in the crock pot. Put the vegetables in a zip lock bag and add seasoning (use the same/similar seasonings as the corned beef - or use cracked pepper and Himalayan salt) with a bit of oil (olive or vegetable oil). Let sit all day until about 45 minutes before you wish to serve dinner. Drain off the extra olive or vegetable oil from the potatoes and cabbage. Place vegetables on a backing sheet. Bake at 375 for approx. 35 to 40 minutes, or until tender.
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