Running short on time but would like to make a traditional Irish dish for dinner this St. Patrick’s Day? Slow Cooker Corned Beef with Cabbage and Potatoes is easy, hands off and delivers a moist and tender piece of meat. Throw in cabbage, potatoes and carrots, and you’ve got yourself the perfect meal and a little piece of Irish luck on your side!
I absolutely love corned beef so it’s very puzzling to me why I only make it once a year. Every year I question myself vowing to make it more than just once in March. It’s delicious served as the main course, with a side of cabbage and potatoes, and leftovers make a yummy corned beef sandwich with thousand island dressing, the next day. Each year I always switch up the recipe and try something new. Last year I made Bobby Flay’s version, the year before that I made Skinnytaste’s version and while both of them are very different and very delicious, I still love my go to recipe the best, which I received from my girlfriend, whom received it from a coworker. Side note, my dad makes Alton Brown’s Corned Beef recipe and it is outta this World but takes too long for my liking (10 days!) I’ve switched it up a little bit to add in my own things and take a few things out and this year I nailed the perfect combination. It was moist, tender and all around scrumptious!
I use to attend the South Side Irish parade, in Chicago, with my old friend. Each year we’d walk in the parade and afterwards enjoy a delicious corned beef lunch followed by a Shamrock Shake for dessert. (Why are those things SO good and SO bad for you?! I am yet to find a copycat recipe that tastes great and is “better” for you and no I don’t want spinach in it. If anyone has a recipe to share?) I digress, back to the corned beef. It was the best corned beef I’ve ever had and I’m yet to replicate it but this Slow Cooker Corned Beef with Cabbage and Potatoes is a close second to that corned beef I enjoyed YEARS ago.
I absolutely love my slow cooker and find any reason to use it. I recently made this Slow Cooker Roasted Red Pepper and Tomato Soup again, and it’s slowly become my favorite comfort food. I also know that there are a lot of busy families out there who love the philosophy, “set it and forget it” so this Slow Cooker Corned Beef with Cabbage and Potatoes is perfect for this St. Patrick’s Day. You throw all the ingredients into the slow cooker, not the potatoes or cabbage yet, they’ll become mush, set that baby on low and it’s ready to be eaten shortly after you come home.
This year, in addition to switching up my go to recipe, I also decided to try a new brand of Corned Beef. This year I chose Premium Cuts Finest Beef which is an all natural, uncured, 100% grass fed, no antibiotics, hormones,or nitrites, piece of meat. And no, this is not sponsored, I bought this with my own monies at Sam’s Club. Usually I’m cheap, when it comes to corned beef, and always purchase mine at Aldi (for 2.99/lb) and I’ve never been disappointed.
But recently I was reading a recipe where they used and recommended a corned beef with no added nitrates. I’m not very knowledgeable on the use of sodium nitrites, sorry, until just recently. According to The Truth about nitrite in Lunch Meat, “The preservative sodium nitrite fights harmful bacteria in ham, salami and other processed and cured meats and also lends them their pink coloration. However, under certain conditions in the human body, nitrite can damage cells and also morph into molecules that cause cancer.” Yeah, that was enough for me to read and also think and look more closely at the meat I choose for my family.
So I decided to splurge, $4.89/lb, (big spender!) and go the no added nitrates route and it had rosemary extract in the seasoning so obviously! The only difference I could taste from this no added nitrites to the years previous cuts of meat I purchased was the salt factor! Truth be told, nitrites are flavorful. Read this article by J. KENJI LÓPEZ-ALT, who’s a freaking culinary genius, love him! So when I say the only different was the salt, my corned beef wasn’t as salty as in the years past and although it had a great pickling spice with it and tasted fantastic, I wasn’t necessarily sold on the no nitrites added. So, I say to you, to each their own. Either type of meat you choose, this Slow Cooker Corned Beef with Cabbage and Potatoes is fabulous! And please don’t flame me in the comments about my opinion, K thanks! ?
I mentioned I made Bobby Flay’s version last year, which is also fabulous and I have a huge crush on him. I mean, I love a man who can cook and has red hair! GIMME! If I could pick anyone to have my last meal with, it would be him. I’d die a happy and very full woman. )Sorry honey, the man CAN cook!) Again, I digress. So what I loved from Bobby’s recipe was a Mustard honey horseradish sauce. I decided to make that alongside my corned beef which was a genius move. It’s so good and packs a huge punch from the horseradish.
So, my advice to you this St. Patrick’s day, make this Slow Cooker Corned Beef with Cabbage and Potatoes. It’s flavorful, fork tender, doesn’t require any hands on time and is a well-rounded meal. The whole family will love this and you’ll love the leftovers on sandwiches, Irish nachos (coming soon!) and corned beef hash!
And might I add a Guinness is the perfect pairing for those of you who are 21+
Slow Cooker Corned Beef with Cabbage and Potatoes
Running short on time but would like to make a traditional Irish dish for dinner this St. Patrick's Day? Slow Cooker Corned Beef with Cabbage and Potatoes is easy, hands off and delivers a moist and tender piece of meat. Throw in cabbage, potatoes and carrots, and you've got yourself the perfect meal and a little piece of Irish luck on your side!
Slow Cooker Corned Beef with Cabbage and Potatoes
- 1- 3lb corned beef brisket with spice packet
- 1 large onion, quartered
- 8 cloves
- 3 garlic cloves
- 1 bay leaf
- 12 ounces of beer
- 3 cups beef broth
- 1 headed of cabbage, quartered
- 16 ounces baby carrots
- 1 lb baby red potatoes
- 1/2 cup dijon mustard
- 1/2 cup whole-grain mustard
- 1/2 cup clover honey
- 1/4 cup prepared horseradish, drained
- Kosher salt and freshly ground pepper
- Spray the bottom of your slow cooker with cooking spray
- To each quartered onion piece, stick in 2 whole cloves.
- Place carrots and onions in the bottom and place your corned beef, fat side down, on top of the vegetables.
- Add in your garlic cloves, bay leaf, spice packet, beer and beef broth and set it on low for 8 hours.
- When there is 1 hour left, add in your potatoes and cabbage and cook for allow to cook for 1 more hour.
- After 8 hours, remove brisket from slow cooker and slice. Serve carrots, cabbage, potatoes and Mustard-Honey-Horseradish Sauce (recipe below) alongside.
- Mustard-Honey-Horseradish Sauce
- In a medium size bowl, whisk all ingredients together and serve alongside corned beef.
Mustard-Honey-Horseradish Sauce from Bobby Flay
Serving Size 6 servings
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 7 mg
Sodium 758 mg
Total Carbohydrates 61 g
Dietary Fiber 11 g
Sugars 30 g
Protein 8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The only thing that stands between you and this Slow Cooker Corned Beef with Cabbage and Potatoes is 8 hours of time in your Crockpot. This meal is sure to be a family favorite and will have you making corned beef more than just on the holiday!
Check out these other festive dishes to serve up this St. Patrick’s Day:
Enjoy and if you make this recipe, please share a photo on social media and hashtag it #strawberryblondiekitchen I love to see what you cook up!