Corned Beef and Cabbage is a St. Patrick’s Day tradition dating back to… to forever I am pretty sure! This modern twist on the traditional recipe offers a new way to serve this classic slow cooker meal and offer everyone in the family an opportunity to customize their slow cooker corned beef + cabbage.
Lets’ be honest – even if you aren’t Irish the remainder of the year, you most likely have claimed on St. Patrick’s Day that at least 1% of our blood line MUST be green! Luckily I have the family tree to prove my heritage but I happily welcome all those sporting their green and fellow revelers on this day an honorary spot in the family!
I have to admit I hardly ever use my slow cooker. I bought it for Pete a few years ago and thought for sure he would be slow cooking everything – that has not been the case. It pretty much sits in our cabinet as shiny as the day it was opened.
See while Pete grew up in a family who relied on a slow cooker – called a crock pot in the 70’s + 80’s and a savor for any working mom – I don’t recall ever seeing one in my house growing up. I think he might be over it and I don’t have good baseline recipes to work off of.
All that being said, I pulled out the shiny beauty, dusted her off and told her this was her lucky day! Not only was I prepared with a recipe but her name would be in the recipe title. She was one of the headliners of the meal – slow cooker corned beef and cabbage – it can’t be done with out her.
The recipe is in fact incredibly easy, especially when the beef comes marinated in the pickling spices as the one I found at the market. If you are not able to find one in this packaging there are pickling spice blends that will easily do the trick.
For a modern twist on the traditional slow cooker corned beef + cabbage dinner loaded on the plate try this take placed on platter or rustic cutting board. As a bonus it can be served as a dinner or as an appetizer.
Slice the corned beef and cabbage into thin slices, place them on a cutting board and serve with a selection of mustards for variety. I recommend a grainy mustard, a Dijon mustard and a third wild card mustard of choice. If you are serving it as an appetizer add cornichons for color and flavor to your platter.
Slow Cooker Corned Beef and Cabbage
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into wedges
- 1/2 pound small red potatoes, halved
- 1 corned beef brisket, 3 pounds, with pickling spice packet
- 1 bottle of beer
- 1/2 head green cabbage, cut into wedges
- In a 5-to-6-quart slow cooker, place chopped celery, carrots, onion, and potatoes. Add corned beef on top of vegetables and top with pickling spice. Add bottle of beer and top off with enough water to almost cover meat. Cover and cook on high for 4 hours.
- After 4 hours have past, place sliced cabbage on top of corned beef, cover. Resume cooking until cabbage is tender, 30-45 minutes.
- Remove hot corned beef and vegetables from liquid and thinly slice.
- Serve with vegetables, mustard and Irish soda bread.