Sunday, March 15, 2015

Slow Cooker Corned Beef w/ Cabbage, Potatoes, and Carrots


St. Patrick's Day is upon us once again, which means many of us Americans will sit down with our friends and families to enjoy a tasty "Irish" meal of corned beef and cabbage! This traditional dish is enjoyed in Ireland, but not quite with the enthusiasm you’ll find here. But hey, "we do what we want".... you can be assured that every March 17th plenty of green-wearing, holiday-celebrating Americans will consume corned beef and cabbage, color our beer green, make minty shamrock shakes and devour other green or Irish-inspired treats!

More about Corned Beef:  Corned beef is a preparation in which a cut of beef, traditionally the brisket, is cured in a brine solution along with various seasonings, and then slowly simmered until it's tender and flavorful. It's a tough cut of meat so it is best cooked by slow, moist-heat cooking. A good corned beef is quite tender with a delicious salty flavor. The brine for making corned beef is similar to the brine used for making pickles. Thus, it's fair to say that corned beef is essentially pickled beef. One of the key ingredients in making corned beef is a curing salt called prague powder, which is what gives the corned beef its distinctive pink color.

To prepare my corned beef, I use my slow cooker! It's super quick and easy to prep, and even easier to clean up. Plus, using the slow cooker means you don't have to turn on the oven... which is great, considering this weekend it was over 90 degrees in San Diego!

This Slow Cooker Corned Beef with Cabbage, Potatoes, and Carrots is a great, easy one-dish meal that is perfect for St. Patrick's Day... or any other day of the year! The hearty tender vegetables combined with a super flavorful corned beef brisket make for a crowd-pleasing, delicious warm meal that can be enjoyed year-round. Leftover corned beef makes for some great Reuben sandwiches too...

Slow Cooker Corned Beef 
with Cabbage, Potatoes, and Carrots
makes about 4 servings

  • 1 (about 3 lb) corned beef brisket
  • 1 bottle (12 oz.) stout or other dark beer
  • 2 cups baby carrots, cut in half
  • 6-8 red potatoes, quartered
  • 1/2 head green cabbage, cut into 6 pieces

Spray a 4-5 quart slow cooker or crockpot with non-stick cooking spray. Place corned beef brisket in slow cooker, fat side up. Empty enclosed pickling spice packet onto top of corned beef. Pour beer into slow cooker around corned beef.

Cook on high for 3 hours. At the 3 hour mark, add potatoes and carrots (making sure they get covered by the beer). Add cabbage on top of potatoes and carrots.

Turn slow cooker to low and cook for another 1-2 hours, or until vegetables are tender.

Remove fat from corned beef before serving.

YUM!!!!!!!!!!! For me, it's just not St. Patrick's Day without some Corned Beef and Cabbage. And some of these other St. Patrick's Day inspired treats:



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