Gone are the days when St. Patrick’s Day festivities were synonymous with a glass of green beer. Sure, I’ll enjoy a Guinness with my corned beef and cabbage, but instead of partying the night away at a bar, I’ll host them at my home for a tasty meal.
This year, St. Patrick’s Day falls on a Monday. No doubt there will be lots of celebrating over the weekend. Me? I’ll be celebrating on Sunday. with traditional Corned Beef and Cabbage but in a non-traditional way. I’ll be making my meal in the slow cooker. The fantastic thing about this meal is you can cook the vegetables in the slow cooker too. See recipe below:
3 carrots, peeled, cut into thirds
2 celery stalks, cut into thirds
1 small yellow onion, cut into 1-inch wedges
1/2 pound small potatoes, red potatoes will do here as well
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus spice packet
1 head small Savoy cabbage, cut into 1 1/2-inch wedges
In a large slow cooker, place your corned beef (fat side up). Arrange the remaining ingredients, except the cabbage and mustard, around the corned beef. Sprinkle the beef with the pickling spice. Then add enough water to almost cover meat (somewhere between 4 and 6 cups depending on the size of the beef).
Cover the dish and cook for 4 and a half hours on high or for 8 and a half hours on low. Arrange sliced cabbage over corned beef, cover, and continue cooking for 45 minutes (if set on high), 1 1/2 hours (if set on on low).
Once cooking is complete, remove corned beef pot and slice against the grain and arrange on serving plate with vegetables. Spoon a small amount liquid over the corned beef to keep it from drying out.
I love that this dish cooks the entire meal in one pot. Not to mention the fact that it appears like I was slaving away for hours when all I had to was cut up some vegetables and thrown them in a pot. I can’t wait for St. Patrick’s Day, how about you? I’ll be chilling some Guinness in my fridge in anticipation of the day. Got the proper beer glass for your beer?