How to Make Corned Beef and Cabbage in Your Slow Cooker
It's very easy to make the festive corned beef and cabbage dish for the upcoming celebration of St. Patrick's Day in your slow cooker. Although history attests that corned beef and cabbage is not a truly authentic Irish dish, it's become as synonymous with the holiday as shamrocks and green beer.
Salt-cured in brine, boiled and served hot with cabbage or cold, as sliced sandwich meat, corned beef is featured in a number of cuisines. The name itself comes from the large grained salt rocks used in the preparation, which are also called corns. Slow cooking this corned beef with cabbage makes it even more gratifying and delicious, and utilizing the extra large capacity of your Crock-Pot® 8-Quart Manual Slow Cooker is ideal for making enough corned beef and cabbage for all of your green-clad guests to enjoy.
Corned Beef and Cabbage
For the ultimate Irish-American inspired meal, follow this recipe for a rich and savory corned beef and cabbage. Serve it with warm Irish soda bread and Guinness beer.
- 4 large carrots, chopped
- 10 baby red potatoes, halved
- 1 large onion, chopped
- 2 large stalks celery, peeled and chopped
- 2 or 3 sprigs fresh thyme
- One 4-pound piece of corned beef brisket, rinsed
- 12 ounces stout beer
- 2 tablespoons pickling spice
- 1/2 small head green cabbage, core intact and cut into thick wedges
- 1/2 cup sour cream
- 1/2 cup prepared horseradish
- 2 tablespoons whole-grain mustard
- 3 tablespoons unsalted butter
- Salt and pepper, to taste
- 1/4 cup parsley leaves, chopped.
- Layer the carrots, potatoes, onion, celery and fresh thyme in the bottom of your slow cooker.
- Place the corned beef brisket on top and cover with the stout beer and pickling spice.
- Pour in enough water to just cover the beef brisket.
- Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until meat and vegetables are tender.
- With about 1 to 2 hours left of cooking, cover the brisket with the cabbage and cook until soft and wilted.
- In a small bowl, whisk together the sour cream, horseradish and whole-grain mustard.
- Remove cabbage and mix with 1 tablespoon of butter and pepper to taste.
- Remove the brisket and let rest.
- Strain the remaining vegetables and toss with the parsley, the remaining butter and salt and pepper.
- Slice the corned beef against the grain and serve warm with vegetables and horseradish sauce.
- Enjoy with festive green beer!