As we get closer and closer to St. Patrick’s Day, several people have asked me how I cook this delicious Irish dish for my family…so I thought that I would make it a little early this year and share it with all of you. This recipe comes from Southern Living Slow-Cooker Cookbook and is one of our favorites. By cooking it in the crock-pot I am accomplishing two things: 1. Since I work, dinner is ready when we get home and 2. By cooking all day, the beef is super tender and just shreds apart..YUM! If you decide to make this, I promise you won’t be disappointed.
Corned Beef and Cabbage
- 1 cured corned beef brisket with spice packet, large enough to feed your family
- 1 large onion, sliced
- 8 large carrots, halved lengthwise and cut into 2-inch pieces
- 1/2 a bag of tiny red or Yukon gold potatoes
- 2 bay leaves
- 3 cloves of garlic, sliced
- 1 14-ounce can beef broth
- 2 tablespoons dark brown sugar
- 1 1/2 tablespoons prepared mustard
- 1 teaspoon caraway seeds
- 1 small cabbage, cut into 8 wedges
Trim fat from brisket. Place onions and carrots in a slow cooker; place brisket on top of vegetables. Place bay leaves and garlic slices over brisket. Add potatoes on top of brisket.
Combine spice packet from brisket, beef broth, sugar, mustard, and caraway seeds; pour over potatoes and brisket.
Cover and cook on High 1 hour (if available). Reduce to low heat and cook for 8 hours. If not available cook on low heat for 8-10 hours. 1 to 1 1/2 hours before dinner add cabbage and cook until tender. Remove and discard bay leaves.
Cut brisket across grain into slices or shred; serve with cabbage, vegetables, and potatoes.
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