It’s a St. Patty’s Day staple and I have been making it for over 20 years. Gotta let that sink in for a moment… 20 years.
Wow. That’s a lot of corned beef and cabbage.
Slow cooker is hands down the best way to make this dish. Set it and forget it. I’ve never been fond of boiling, washes away all the flavor.
Corned Beef and Cabbage
- 1 Corned Beef Brisket
- 1 small head of cabbage
- 1 medium onion
- 5 medium carrots
- 4 large waxy yellow potatoes
- 1 1/2 C ale or stout
- 1/2 tsp ground black pepper
Peel and rough chop carrots and potatoes. Peel and slice onions. Core and chop cabbage.
Layer potatoes and carrots on the bottom the crock. Layer on the onions. Season with half the pepper. Layer over the cabbage, season with other half of pepper. Pour over the ale.
Place brisket over top, make sure to get all the juices out of the bag and into crock. You can sprinkle on the spice packet if you want or leave it off.
Set lid and heat to high. Cook for about 6 hours.