Sunday, March 11, 2012

St. Patty's Day - Corned Beef and Cabbage

I wanted to share with you the recipe I used last year for my St. Patty's Day corned beef and cabbage. It's a recipe from by Lusyrsgirl. It's a slow cooker recipe that I really really love. Last year I was pregnant with Mr. C and I made enough extra to freeze. After he was born in May my mom came to visit, we thawed the frozen left overs and ate it for dinner one night. It was still delicious! 


  • 4 large carrots, peeled and cut into matchstick pieces
  • 10 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 1 (4 pound) corned beef brisket with spice packet
  • 6 ounces beer
  • 1/2 head cabbage, coarsely chopped


  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

These are the changes I made to mine:

  • I used baby carrots instead of chopping up large carrots
  • I used a Maui onion (Ok this isn't a big difference, but I like the taste)
  • I cooked it on Low, not High, it came out very tender. 
  • I waited until about 6 hours to put in the potatoes. If you don't mind mushy potatoes then follow the directions and put them in in the beginning. 
  • I didn't use beer, just water. The spice pack and meat itself had plenty of flavor I thought.
Do you have a favorite Corned Beef and Cabbage recipe?

No comments:

Post a Comment

Leaving your two cents is encouraged! Look forward to hearing from you!