This Irish girl has a confession. Until yesterday, I had never made corned beef and cabbage. I had never even eaten corned beef and cabbage. I thought I’d try my hand at this year because I came across a recipe for it using the slow cooker. And since St. Patrick’s Day is less than a week away, I’m going to share it with you because it turned out pretty well. Of course, I have nothing to compare it to, but my husband and I really liked it.
I didn’t have any luck finding an organic or grass-fed brisket at the two stores I tried, so I went with a conventional cut. My veggies were all organic, though. Here’s the recipe, courtesy of The Irish Cook blog.
- Large, lean cut of brisket (mine was about 2.5 pounds)
- Savoy cabbage, 1 head cut into several pieces
- Potatoes, 6 or 7 large white
- Carrots, 5 or 6 large washed well since you are not peeling (I peeled mine)
- White onions, 2 large or several boiling onions
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 bay leaf, torn
- Salt and pepper to taste
- Cold water
Prep time: 15 min.
Cook time: 8-10 hrs
Total time: 8 hrs and 15 min
Put brisket in the bottom of the slow cooker
Place potatoes, carrots and onions on top of brisket
Season with onion powder, garlic, bay leaf, salt and pepper
Pour cold water to just below the top of vegetables
Cook on low for 8 hours
Place cabbage on the top of vegetables
Cook for another 2 hours
Yield: 1 brisket
My notes: It was very easy. The vegetables came out tender and flavored by the meat. The meat was very tender and flavorful. I will say that the cabbage kind of stunk the house up, though.
If you’re looking to make a traditional Irish meal this March 17 (well, a traditional American-Irish meal, the Irish actually used to use boiled bacon, not brisket) this is a good recipe to use. Regardless of the day of the week, using the slow cooker is an easy way to prepare this meal.