Known as the traditional or classic Irish dish for St. Patrick’s Day, this slow cooker version of corned beef and cabbage is super easy & healthy.
I recently read a great article about the history of corned beef and cabbage that referred to it “as Irish as spaghetti and meatballs”. In short, the story goes that back in the day in Ireland, a common dish to serve for dinner was pork and potatoes. When the Irish immigrated to America, the working class Irish-Americans started eating corned beef rather than pork because it was more affordable. From there a new tradition was born and pork and potatoes was replaced with corned beef and cabbage. Who knew???Back to the recipe. I love seeing a slow cooker full of potatoes and vegetables. I also love colorful food. I used a combo of tri-colored carrots, red onion and red potatoes. I know some recipes have the meat going on the bottom of the slow cooker. I prefer my potatoes and veggies on the bottom with the meat on top. At the end of the day it really doesn’t matter.
This was a very easy recipe to keep to five or less ingredients because most times corned beef comes with a spice packet. I’m counting those together as one ingredient. I definitely buy corned beef with the spice packet. I’m not even going to pretend like I created my own. Alton Brown shares his homemade spice recipe in his recipe here if you’re looking for one.
Corned beef is a tougher cut of beef so it needs to cook a little longer than other cuts. I usually cook mine overnight on HIGH for 7-8 hours. The cabbage only cooks with the food the last hour so I add that in the morning when I wake up then let it sit on WARM all day or I just shut if off completely and let it rest all day.
Yes you read that correctly, this cooks on HIGH 7-8 hours not LOW. The meat will be so tender it should slice very easily when you take it out. I used 4 cups of liquid. I say liquid because sometimes I will use only water and other times half water and half low-sodium broth.
- 2-3 lb corned beef brisket with spice packet
- 1 head green cabbage, chopped
- 1 lb red potatoes, cut in half
- 1 lb carrots, chopped
- 1 onion, chopped
- 4 cups water
- Add potatoes, carrots and onion to bottom of slow cooker.
- Add corned beef brisket on top.
- Sprinkle spice packet on top of meat.
- Pour water on top of all the food.
- Cook HIGH 6-7.
- Add cabbage and cook an additional hour on HIGH or until cabbage is tender.
- Remove corned beef brisket to serving platter. Slice thinly across the grain. Serve with vegetables.
Am I the only one that eats corned beef and cabbage only once a year? I actually like it but for some reason I only eat it around St. Patrick’s Day. Anyone else? And yes people I know I sliced with the grain instead of against the grain. Guess what…it still taste the same!! 🙂 Looking for a shepherd’s pie recipe? My Slow Cooker Shepherd’s Pie is up on the blog!