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Slow cooker corned beef and cabbage
Throw together this recipe in the slow cooker, and when you get ready to celebrate St. Patrick's Day, it'll be good to go.
Wed, Mar 11 2009 at 10:06 PM
 15

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Organic Cooking, Recipes
Corned beef and cabbage

Photo: Robin Shreeves

Slow Cooker Corned Beef and Cabbage
 
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.
 
Ingredients
  • 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
 
Time estimates
Prep time: 15 min.  
Cook time: 8-10 hrs  
Total time: 8 hrs and 15 min  
 
Directions
  1. Put brisket in the bottom of the slow cooker
  2. Place potatoes, carrots and onions on top of brisket
  3. Season with onion powder, garlic, bay leaf, salt and pepper
  4. Pour cold water to just below the top of vegetables
  5. Cook on low for 8 hours
  6. Place cabbage on the top of vegetables
  7. 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. 

 

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Comments: 15
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anonymous
Glenribbeen Mar 15 2013 at 3:06 PM
Where has this notion come from that Irish eat corned-beef. I'm Irish and born in 1956 I've NEVER seen cornbeef except on holiday in Chicago in '83. WHY would Irish eat such when we've the best and cheapest natural beef in the world? That said I became a veggie living away from Ireland for a while as the meat was rubbish elsewhere. If you want a good American recipe try this; There is a cocktail called the "Irish flag" which consists of 2 cc Mint spirit, 2 cc Irish cream
.... More
and 2 cc Grand Marnier. The ingredients have to be poured in the above order and very gently down a long spoon so that the colored liquids won't mix together. The drink, when made, resembles the green, white and orange of the Irish flag.
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anonymous
kac Mar 16 2012 at 2:40 PM

are you supposed to put the potatoes and onions in whole or cut them up?

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tarrant's picture
Tarrant Mar 17 2012 at 9:01 AM

I put the potatoes and onions in whole. If the potatoes are very large, I quarter them.

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anonymous
Alex Apr 13 2010 at 4:49 PM
My mom used to make corned beef and cabbage in the slow cooker all the time, but i don't remember how exactly. i know she put the corned beef in the slow cooker for awhile, then put in the cabbage a little later, but i don't know how long to cook it for? on high or low? and when to add the cabbage? Also, the corned beef came with a season packet, so i guess that needs to go in when i put the meat in, is there any other seasonings i should put in? We also have some carrots and a few potatoes i think
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I'll put in, so i need when to add those too. Thanks!
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tarrant's picture
Tarrant Mar 17 2012 at 9:06 AM

As stated above 8-10 hours on low. Add the cabbage 1 1/2-2 hours before serving. Or cook it on the side until tender-this takes about 15 minutes in my experience. If you use the seasoning packet you can skip the seasoning in the recipe or just add the onion/garlic powder.

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anonymous
Yummy Apr 10 2010 at 9:54 PM

We have been eatring this for years. it is very good.
You can also substitute the CornBeef with 4-5 Pork Chops, that is very good as well.

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anonymous
Lisa Mar 11 2010 at 11:40 PM

Unreal! Even organizations that seem to be concerned about the environment refuse to face the fact that meat production is the number one plague on the environment. You can't be a meat-eating environmentalist- it's as simple as that. Can't have it both ways. I suggest everyone read the UN report- "Livestock's Long Shadow"

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anonymous
sarah Mar 16 2010 at 9:58 AM
If you opt for organic pasture raised beef it is eco friendly. They are generally raised on land that would be unsuitable for crop production (as anyone who farms cattle would tell you there's alot more money in veggies than cows). Being an environmentalist means making informed decisions, regardless of what you eat. Eating organic food trucked in from thousands of km's away is not environmentally friendly, but lots of eco-conscious people do anyway right? Learn where your food comes from, opt for
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local, and if you want to eat meat don't let others tell you you shouldn't, just look for a farmer in your area that uses responsible, sustainable agronomic practices, preferably organic of course.
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anonymous
Lisa Mar 16 2010 at 7:33 PM
That's a ridiculous statement. There's plenty of money to be made in the meat industry. And being an environmentalist means caring about the environment. Try to imagine how much "pasture" would be necessary to produce the same amount of beef that now comes from feedlots and factory farms. Guess what? There isn't enough land in the whole United States. Can I assume that you at least believe that people should drastically cut down the amount of meat they consume? That would be a more reasonable response.
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anonymous
Jennifer Willis Mar 11 2010 at 7:54 PM

I've only made corned beef and cabbage for a few years now, but have always used my crock pot. This is a great recipe -- thanks for sharing!

But.... boiled bacon? Yes, I like to try traditional recipes, and I do have some bacon that could stand to be used, but I think I'll stick with the brisket. :)

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anonymous
NyMom Mar 10 2010 at 12:05 PM

and it was actually amazingly good....we're the kind of folks that eat corned beef only once a year and this proved to be a fool-proof way to cook it. (and we used a dry Burgundy instead of water in pot)

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anonymous
Guest Mar 17 2009 at 3:50 PM

I'm only gonna change one part of it. my boyfriend and I arent really big fans of cabbage. So instead I'm replacing it with broccoli. Should make for an interesting change and an equally healthly one.

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anonymous
Guest Mar 17 2009 at 9:27 AM

I was wondering if I should put the cabbage in toward the end of cooking (in the crock pot), thanks for the recipe - I will wait until later today. I can't wait to get home, I know the house will smell wonderful!

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rshreeves's picture
Robin Shreeves Mar 17 2009 at 9:34 AM

Yes, you definitely want to wait till the last 1 1/2 to 2 hours to put the cabbage in. The website where I found the recipe said that if you don't have enough room in your slow cooker, it's no problem to cook it separately right before you serve.

Enjoy.

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anonymous
Guest Mar 12 2009 at 10:41 AM

Thanks Robin. I think I will try this. Penny

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