Slainte! (Cheers!) Fortunately, corned beef and cabbage is an easy recipe to prepare, whether you do it in your Crock Pot / slow cooker, in the oven or on the stove top, so you won’t need a four leaf clover or the luck of the Irish to pull off a fantastic St. Patrick’s day dinner tonight. All you’ll need is a corned beef, some root vegetables (traditional Irish fare like potatoes, carrots and parsnips, although you could experiment with anything that may be poking through the ground in your neck of the woods), a cabbage, and something to cook it all in.
Corned beef and root vegetables require a long cooking time, but cabbage does not – the trick is to add it close to the end of the cooking time so that it doesn’t become overcooked and bitter.
Easy Corned Beef and Cabbage
1 onion, cut into thin wedges
4 large or 10 small thin-skinned potatoes, quartered or diced if large
4-5 carrots, peeled and cut into chunks, or a 1 lb bag baby peeled carrots
2-3 parsnips or 1 large turnip, peeled and cut into chunks (optional)
3-4 lb corned beef brisket
1 bottle stout beer (optional) or 1 can of beef broth
1 small head green cabbage, cut into small wedges
Place the onion, potatoes, carrots and parsnips in the bottom of a large, heavy pot or in 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 broth over top, then add enough water to come halfway up the vegetables and brisket. Cover and cook on low for 6-8 hours in your slow cooker, or 2 1/2 – 3 hours in a 300F oven. If you want to do it on the stovetop, bring it to a simmer, cover and cook on low for about 45 minutes per pound.
About a half 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 or more.
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