Nothing says St. Paddy’s Day more than Corned Beef and Cabbage. This type of dish works best in a slow cooker, too — so we are talking low maintenance on top of flavor. Gives you more time to chase leprauchans or drink a pint of green beer!
I like to boil corned beef in a combo of chicken stock and beer with a few added ingredients like mustard and brown sugar. Buying pre-brined corned beef from the store already gives you a piece of meat that is loaded with flavor, but the beer bath rounds it out nicely.
One thing to be careful with when cooking corned beef is the salt level. You will not need to add any salt to this dish, trust me. In fact, to get rid of a little salt, you will want to rinse your corned beef in cold water once you take it out of the package. This just helps get rid of some of the excess sodium.
I don’t add the veggies until the last hour of cook time because this has to cook on low for at least 8 hours to produce a tender meat. If you added them earlier, you would end up with complete mush.
Add a side of Irish Soda Bread and you are ready to celebrate!
What you need to make this dish:
1 3lb corned beef brisket with spice packet
2 tbs dijon mustard
3 tbs brown sugar
1 bay leaf
1 cup chicken stock
1 cup good beer (I used Sierra Nevada)
2 large russet potatoes
1 cup baby carrots
1/2 head of Savoy cabbage
Rinse your corned beef brisket in cool water then place in the slow cooker with the fat side up. This will help create a meat that isn’t dried out. If your corned beef came with a spice packet, sprinkle this on top. Sprinkle on top 1/4 Cup of light brown sugar. Then add about 2 Tbs of dijon mustard on top, spreading over the brisket. Pour 1 Cup of chicken stock (no sodium added) and 1 Cup of good beer over the brisket, cover and let cook on low for 6-8 hours, basting the top of the meat periodically with the juices in the crock pot. Drop a bay leaf in the juices for good measure.
With about 1 – 2 hours left of cooking time, add 2 potatoes, peeled and cut up, a handful of baby carrots and one small head of cabbage (cut into wedges) to your crock pot. Nestle these veggies in and let them cook until tender.
When ready to serve, trim the fat off the brisket and slice against the grain. You can cut slices as thin or as thick as you like them. Save a bit of brisket to make homemade Reuben sandwiches later. Here is my recipe for those: Easy Reuben Sandwiches
Happy Saint Patrick’s Day!