This Slow Cooker Corned Beef is one recipe I have been wanting to test for awhile and since St. Patrick’s Day is fast approaching, I figured there was no time like the present! Well, I gotta tell ya, after a crazy hectic Monday, this Slow Cooker Corned Beef REALLY made the day in our household! My husband declared this a new favorite and even ate the cabbage I put in (which is astounding since he is such a picky eater and has so far refused to even taste cabbage!) and I gotta say, this Slow Cooker Corned Beef really hit the spot for this tired momma too.
In keeping with the spirit of the season (the season being St. Patrick’s Day), I decided to research a little about this traditional St. Patrick’s Day dish that we always associate with Ireland and wanted to share some fun facts with you about this Corned Beef. Did you know that Corned Beef is not a traditional Irish dish? The association with Corned Beef and St. Patrick’s Day is an Irish – American tradition and came about from Irish immigrants substituting corned beef for the traditional bacon used in this Irish dish. While Corned Beef isn’t an Irish national dish, it is still part of Irish – American culture and is still often used as a part of their St. Patrick’s Day celebrations in North America.
Now that our history lesson is over for the day, (haha! I love fun history facts!) let’s move on to making this Slow Cooker Corned Beef! I can assure you, your husband and kids will LOVE this! Love it!
For this Slow Cooker Corned Beef recipe, I used a small, point cut Corned Beef Brisket. If you are cooking for more than four people I would recommend using a larger Corned Beef Brisket, but this was plenty for my little family.
Remove the Corned Beef Brisket from the packaging, setting the seasoning packet aside, and place in a five quart or larger slow cooker.
Once the Corned Beef has been added to the slow cooker, cut open the seasoning packet that the Corned Beef comes with.
Cut open the seasoning packet and sprinkle it over the beef brisket.
Now it’s time to start in on the veggies. I used carrots, small red potatoes, and red cabbage for this and the blend of flavors were absolutely to die for.
After selecting your carrots, cut off each end and use a potato peeler to remove the outside skin.
Slice each carrot into rounds and then add them into the slow cooker with the corned beef brisket.
Now it’s time to start in on the beautiful red cabbage. Have you ever wondered why it’s called “red cabbage” when it’s actually purple? Yeah, so have I.
I started out with a whole (pretty large) head of red cabbage and cut it in half horizontally. After cutting a nice sized wedge from the head of cabbage, be sure to wash it and remove the outermost leaves.
Now it’s time to cut it! I start out by cutting the cabbage into five long strips.
Now turn your knife and cut the long strips into smaller squares. These squares are what you’re going to put in your slow cooker to cook with the corned beef and carrots.
Place the cabbage chunks in the slow cooker and then start in on the potatoes.
Okay so now that we have the carrots and cabbage added in the slow cooker, grab some small red potatoes and rinse them under warm water.
Slice the potatoes in half and toss them in the slow cooker.
Time to add the water! I added in 3 1/2 cups.
Once the water has been added to the Slow Cooker Corned Beef, sprinkle about one teaspoon of reduced sodium seasoned salt over the top of the veggies and snip about five stems of fresh parsley over the top of the veggies. I use herb scissors to do this and I only snip the leaves in.
Place the lid on the slow cooker and set it to cook on high for five hours or low seven hours.
Once the cooking cycle is complete, remove the lid from the slow cooker and remove the beef brisket. You want to cut against the grain when you slice this corned beef.
Time to serve this delicious, falling apart tender, Slow Cooker Corned Beef!
I hope you have enjoyed stepping into my kitchen and making this St. Patrick’s Day Slow Cooker Corned Beef.
Slow Cooker Corned Beef
A delicious, falling apart beef brisket with potatoes, carrots, and red cabbage.
- 2 lb point cut corned beef brisket with seasoning packet
- 5 large carrots sliced
- 9 small red potatoes cut in half
- 1/2 head red cabbage cut into squares
- 1 tsp reduced sodium seasoned salt
- 5 stems fresh parsley julienned (leaves only)
- 3 1/2 cups water
Place the beef brisket in a 5 quart or larger slow cooker and sprinkle the seasoning packet it came with over the brisket.
Wash the veggies under warm water and slice as instructed and place in the slow cooker.
Sprinkle seasoned salt over the veggies, then add the parsley and the water.
Place the lid on the slow cooker and cook on high for 5 hours or low for 7 hours.
Once cooked, cut the corned beef against the grain before serving.
Shared at Meal Plan Monday
Shared at Whatcha Crockin’