I love corned beef and cabbage. I really don't know why I don't make it more often. This year, I decided to get a little ahead of the St. Patrick's Day celebrations to update the photos here from the recipe that I originally posted here back in 2013. I've had a lot of fun lately as I've started to go back and edit some of my older favorites; cleaning them up and reorganizing it all.
I'm an Irish girl (my dad's a full on red-head), so it's probably no surprise that I love corned beef. That being said, I think the first time I ever had it was sometime during my high school or college years. It's a really great meal to make anytime, but especially in March as we get closer to St. Patricks' Day!
Most corned beef recipes are pretty standard. Brisket, check. Cabbage, check. Potatoes, check. It's a hearty, simple, and rather tasty meal. But, it can be high in fat and sodium if you aren't careful. I lightened this classic up by removing some of the un-needed fat from the brisket and also reduced the sodium a great deal by rinsing off the brine from the brisket and seasoning it myself.
The thing I like most about this recipe is that it's basically hands free, and with the added water to the slow cooker - the meat doesn't dry out. It stays niiice and moist while taking on the flavors of the seasoning and vegetables that cook along with it.
Funny enough, corned beef was one of the first meats that I was able to get my daughter to eat. Probably because it's a more salted and flavorful meat that has a different texture than what you might find elsewhere.
I served my corned beef today with a slice of swirled pumpernickel and rye bread, and a small bit of beer mustard. I can't wait to use the few leftover scraps I have left to make another 'Irish' favorite!
Crock Pot Corned Beef & Cabbage
TheSkinnyFork.com - Originally Posted 2/17/13
The Skinny:
Servings: 8 • Size: 6 Oz. Meat + Veggies • Calories: 398 • Fat: 27 g • Carb: 12 g • Fiber: 3 g • Protein: 27 g • Sugar: 2 g • Sodium: 2113 mg
Ingredients:
3 Lbs. Corned Beef Brisket + Seasoning Packet
1 Tbsp. Salt-Free Seasoning
3 Medium Celery Stalks, Cut Into 1-2 Inch Pieces
1 Yellow Onion, Cut Into Wedges
1/2 Pound Red Potatoes (I used fingerling.)
3 Large Carrots, Cut into1-2 Inch Pieces (Mine were rainbow carrots.)
4-6 C. Water
1 Head Cabbage, Wedged
Directions:
Rinse the corned beef brisket under some water and pat dry.
Place the brisket into the bottom of the slow cooker and season both sides of the brisket with the seasoning packet provided with the corned beef and the 1 Tbsp. salt-free seasoning.
Place celery, onion, potatoes and carrots over the top of the brisket.
Add 4-6 cups of water to the crock pot until the brisket is nearly covered, but not quite!
Cover and cook on high for about 4 1/2 hours (8 1/2 hours on low.)
Remove the lid from the slow cooker and place the cabbage over the top of the veggies and brisket. Cover once more and cook for another 45 minutes on high (1 1/2 hours on low.)
Once the cabbage is nice and tender, remove the brisket and slice thinly. I just discarded the broth but you may enjoy it with your meal (it's great for soaking up with some Irish soda bread.)
Serve with the cooked veggies and maybe a dab of some grainy mustard. Yum!
