Quintessential Irish fare — Corned Beef and Cabbage is a dish perfect for spring.
As the 17th of March nears, the grass begins to green, and the spring blooms begin to flower, the hearty flavors of Corned Beef and Cabbage make a delicious meal.
And… it’s an easy, slow cooker, one-pot meal that everyone will be asking for seconds.
No luck needed with this dish — just hours of slow cooking to blend the flavors beautifully, allowing plenty of time to enjoy St. Patrick’s Day or any day in the spring when the weather begins to warm and the days grow longer.
8 small red potatoes
2 cups baby carrots
1 small onion, quartered
1 corned beef brisket, rinsed and trimmed (4 pounds)
2 tablespoons pickling spice
1 teaspoon garlic, minced
1/2 head cabbage, cored and cut into wedges
Place potatoes, carrots, and onion in 6-quart slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover.
Cook 7 hours on HIGH.
Add cabbage. Cover. Cook 1 to 2 hours on HIGH or until cabbage is tender-crisp.
Remove corned beef brisket to serving platter. Slice thinly across the grain. Serve with vegetables.
Inspired by McCormick.