I am so excited that St. Patrick’s Day falls on a weekend this year. I celebrate this holiday every year – with a name like Erin, it is basically mandatory. However, corned beef and cabbage can take a little while to cook so discovering that it can taste just as good – if not better – if I cook it in my slow cooker has totally changed my St. Patrick’s Day game.
This slow cooker corned beef and cabbage is just like every other traditional corned beef and cabbage – corned beef, potatoes, carrots, onions, and, of course, cabbage. The only difference is that you really just need to set it and forget it and enjoy the delicious smells all day long!
The one thing that I have done differently with my slow cooker corned beef and cabbage recipe is that I do add a bottle of beer. Since I am gluten-free, I use a gluten-free beer. I really think it improves the taste. I have seen people use Guinness in their slow cooker – if you try that, please let me know how it comes out!
Slow Cooker Corned Beef and Cabbage
1 corned beef – 3 to 4 lbs.
6 to 8 soft skinned potatoes, chopped
1 large onion, chopped
6-8 cloves garlic, chopped
1 lb carrots, chopped – or use baby carrots
1 small head of cabbage – chop and save for the last hour
1 bottle of beer
3 to 4 cups of water
- Chop veggies, except cabbage, and place them in the bottom of your slow cooker.
- Add corned beef on top of the vegetables. Add the seasoning that comes with the meat.
- Pour beer and water over the top.
- Cook on high for 6 to 7 hours.
- One hour before you are ready to eat, add the cabbage. Cover again.
- Take the meat out and slice separately. Serve the meat surrounded by all the veggies and top with mustard or malt vinegar.