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

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