With Saint Patrick’s Day coming up I decided it was time for a touch of Irish. This recipe did not call for potatoes or carrots, but seeing as it was done in the slow cooker I could not resist turning it into a one dish meal. Exactly how Irish this is I’m not sure. When I think of Saint Patrick’s Day I always think of green. The only thing green in this recipe is the cabbage. So if you are ready for something different give this Slow Cooker Corned Beef and Cabbage Recipe a try and let your slow cooker do the work.
Just a little History
Corned beef and cabbage are generally enjoyed on St. Patrick’s Day. Corned beef consists of beef that has been brine-cured. The word “corn” actually refers to the corns or grains of salt used to cure the beef. Corned beef originated in Ireland and dates back as far as the 12th century. The corned beef and cabbage dish became popular in America when Irish immigrants arrived.
4 1/2 lbs corned beef brisket
2 medium onions, quartered
1 head cabbage cut in small wedges
1/2 teaspoon pepper
3 tablespoons vinegar
3 tablespoons sugar
2 cups water
6 medium potatoes (peeled or unpeeled your choice
8 0z baby carrots
1. Place meat in the slow cooker. Then add the onions, carrots cabbage then the potatoes.
2. Combine pepper, vinegar, sugar and water in a bowl and pour over the top.
3. Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.