Most people in the U.S. enjoy corned beef and cabbage for St. Patrick’s Day. Though Ireland exported corned beef in the 17th century, most families couldn’t afford to eat it themselves as beef was considered a luxury. When Irish immigrants settled in America, they discovered that salted beef brisket was affordable, thus it became a staple for the working class across the country. This paved the way for corned beef and cabbage to become a holiday tradition for St. Patrick’s Day. Today, there are many recipes for corned beef and cabbage that are simply delicious. Lucky for us, most flat or point cuts are available in grocery stores and come with spice packets to add flavor. With the help of a slow cooker and the savory spice packet, corned beef can be transformed into an easy-to-make meal and tender entrée for all to enjoy.
- 3-4 lbs. Corned beef brisket with seasoning packet (not plain brisket)
- 1 white onion, thinly sliced
- 2 lbs. mini gold potatoes, unpeeled
- 3 carrots, peeled and sliced
- 2 cloves garlic, peeled and diced
- ½ head cabbage, cut into thin wedges
- 1 ½ cups low-salt chicken broth
- ½ stick butter, melted, to brush on finished meal*
- Parsley, finely chopped for garnish*
- Prepared horseradish sauce, for serving*
Add the thinly sliced onions to the slow cooker. Then, add the corned beef. Sprinkle the seasoning packet over top. Add the potatoes, carrots, and garlic around the roast. Pour the low-salt broth over the top. Place the lid on the slow cooker. Cook for three hours on high. Open the lid and add the cabbage to the pot. Rearrange to make sure cabbage meets most of the liquid. Cover and continue cooking for two more hours on high.* Once cabbage is soft and cooked to one’s liking, remove the meat to a cutting board. Let rest 10 minutes. Then slice the meat into strips that go against the grain. If desired, brush some butter over the potatoes and carrots and sprinkle with parsley. Serve the corned beef and cabbage with horseradish on the side.
*Meat should be cooked approximately 5 hours on high or 8 to 9 hours on low heat. Cooking times may vary depending upon slow cooker. For more tender cabbage, cook slightly longer than recommended in the recipe, or add it to the recipe sooner.