Corned beef and cabbage is a perfect candidate for the slow cooker, so your St. Patrick’s day feast couldn’t be easier. The corned beef, cabbage (and even Guinness, if you want to use it) is simmered together in one pot, creating a flavorful broth to serve over the meat and veg. Best of all – you’re guaranteed a moist, juicy corned beef – it’s impossible to dry one out in the slow cooker.
To make little shamrock garnishes, butter slices of sandwich bread, sprinkle them with Parmesan cheese and parsley, cut out shamrock shapes with a cookie cutter and bake in a 350F oven for 10 minutes, or until golden.
Corned Beef and Cabbage in the Slow Cooker
1 onion, cut into thin wedges
4 large or 10 small thin-skinned potatoes
4-5 carrots, peeled and cut into chunks
3 lb corned beef brisket
1 bottle stout beer (optional) or 1 cup apple juice
1 small head green cabbage, cut into small wedges
Place the onion, potatoes, and carrots in the bottom of your slow cooker. Place the corned beef on top of the vegetables and if it came with a spice packet, sprinkle it over.
Pour the beer or apple juice overtop, then add enough water to come halfway up the vegetables and brisket. Cover and cook on low for 6-8 hours. An hour before it’s done, add the cabbage, return the lid and cook until the cabbage is tender.
Slice the corned beef across the grain or pull it apart with two forks; serve over the vegetables, drizzled with some broth. Serves 6.
Photo credit: istockphoto.com/Ifistand