Slow Cooker Corned Beef and Cabbage
A traditional Irish dinner, served everywhere for St Patrick’s Day. Corned Beef and Cabbage is also good comfort food for the cold days of winter. Combined with carrots and potatoes, all cooked in a slow cooker, it’s an easy, delicious dinner for anytime.
My grandma made delicious corned beef and cabbage every St. Patrick’s Day. I have fond memories of her version, that was made in a Dutch Oven. The addition of a slow cooker, makes this meal even easier, in that it can be prepped in the morning and cooks all day.
Add the Flavor Packet
Most pre-packaged corned beef comes with a pepper flavor packet. Use it, to keep things simple. Alternatively, a teaspoon of peppercorns can be used. Add the bay leaves and mashed garlic as well.
Pour the wine, chicken stock and water in. Add just enough water to almost cover the meat.
Turn to low and let cook 6-7 hours.
The house will start to smell so good!
After school or work, about two hours before dinner, add the potatoes and carrots. (be sure to have prepped these in the morning to keep it easy) You might need to turn the slow cooker on high for a bit, to get the cooker back to temperature.
Once lightly bubbling, return to low. Let it cook another hour.
Time to Add the Cabbage
Cut the cabbage into wedges. You may need to remove some of the large outer leaves.
Let it cook another hour, until all of the vegetables are fork tender.
Once it’s ready, use a slotted spoon to remove the vegetables. Place the meat on a cutting board and cut away the fat. Then slice against the grain.
Our tradition was to always serve with apple cider vinegar. We have now shifted to add a creamy horseradish sauce. Simply mix pure horseradish with sour cream to taste. It’s a delicious addition to this meal!
Slow Cooker Corned Beef and Cabbage
Ingredients
- 1 packaged corned beef (3-4 lbs) with spice packet
- 1 lb baby carrots
- 1 lb small yukon gold potatoes, halved
- 1 yellow onion, quartered
- 1 small head green cabbage, quartered
- 1 bay leaf
- 2 cloves garlic, peeled and slightly mashed
- 1/2 cup white wine (optional)
- 1 cup chicken stock
- 3-4 cups water
Instructions
- In a slow cooker add the onions. Place the meat, fat side up, on top of the onions. Add the garlic.
- Sprinkle the flavor pack (or a teaspoon of peppercorns) on the meat. Add the bay leaves.
- Pour the chicken stock and wine around the meat. Pour enough water to not quite cover the meat. Turn to low and cook for 6-7 hours.
- Add the potatoes and carrots. Cook for 1 more hour.
- Add the cabbage. Cook for 1 hour.
- The potatoes, carrots and cabbage should be fork tender. Remove all and strain. Slice the meat against the grain. Serve with apple cider vinegar or a horseradish cream sauce. Enjoy!
