Top o’ the mornin’ to ya! Yes, I am a week early for St. Patrick’s Day but I wanted to share this recipe for Slow Cooker Corned Beef & Cabbage in case you want to use it for your March 17 celebrations.
I shared it if for dinner tonight and we invited a friend over as well, and he was very impressed. It was “magically delicious!” The cabbage recipe is now my go-to. And it is cooked perfectly.
I made several changes to the corned beef recipe since I prefer to not have carrots and potatoes in there, or the cabbage. Everything should have it’s own taste, in my world, and you know how vegetables are in the slow cooker. Everything tends to taste the same. If you do want your veggies in the same pot, there are plenty of recipes to choose from to do that. Also, the original recipe calls for beer and we don’t drink, so I just used water.
Do you need a dessert suggestion other than green frosted cupcakes? You should try our M&M Oreo Bars because there are GREEN candies in there. And, you know, OREOS!
Let us know how you like the recipes and share how you celebrate March 17th!
The recipes are shown separately, since they are cooked differently.
Original recipe from AllRecipes.com.
Slow Cooker Corned Beef with Southern Cabbage
Description
An easy way to cook corned beef that can take as many hours as you need while you are doing other stuff. And the cabbage? Cooked to perfection with just the right amount of seasoning.
Ingredients
Corned Beef:
- 3 lb. corned beef brisket with seasoning packet
- 3 cups water
- 1 tablespoon whole peppercorns
Southern Cabbage:
- 1 head of cabbage
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon seasoning salt
- fresh black pepper
- 1 1/2 – 2 cups chicken stock
Instructions
Corned Beef
- Trim brisket of excess fat.
- Place in the bottom of a slow cooker and pour the water over it. Sprinkle on the spice packet and peppercorns.
- Cook on HIGH for about 5 hours.
Southern Cabbage
- Cut cabbage into quarters, removing the hard center. Slice each quarter into 1-inch wide strips or pieces.
- In a large pot add butter, olive oil, salt, pepper, and cabbage.
- Add chicken stock (or broth) and toss to incorporate all ingredients.
- Bring to a boil over medium-high heat. Cover and reduce to medium-low.
- Simmer for 12-15 minutes, stirring occasionally, until cabbage is tender.
- Do not overcook.
Original recipe from Divas Can Cook.
