Classic corned beef and cabbage made in the crock pot. Enjoy thid recipe for St. Patrick’s Day or all year long!
Begin rant > How is it possible that I don’t have a lick of Irish in me, but growing up, we enjoyed corned beef and cabbage a few times a year…then I marry a full-blooded Irish man…who does not like Corned Beef and Cabbage at all?! And, get this. My sister married an Irish guy, too (what are the odds?), and he doesn’t like corned beef and cabbage, either. I ask you, WHAT ARE THE ODDS? < End rant
This is my mom’s recipe. Actually it’s my grandmother’s recipe. And actuuuaaally, it’s now my recipe, because I
sort of totally altered it. And I thought she was going to have a conniption fit when I told her. You don’t mess with tradition, people. And I did.
While I absolutely love her version, I’m in love with this one, too. All the same great flavors, but I added in bit of sugar, an onion and carrots, and instead of boiling it and cooking everything separately, I took a gamble on my crock pot. It paid off.
Paul still wasn’t thrilled. But he ate every last bite on his plate. He’s a good man.
- 4 cups low-sodium chicken broth (or water)
- 2 tablespoons sugar
- 2 bay leaves
- 3 pound corned beef brisket with spice packet
- 5 yellow potatoes , washed and cut into halves or quarters, depending on the size
- 1 sweet onion , peeled and cut into quarters
- 1 1/2 cups mini carrots
- 1/2 head of cabbage , cut into 4 segments, leaving a piece of core in tact
In a 6 quart crock pot, combine the broth (or water), sugar, and bay leaves. Place corned beef, fat side up, in the water mixture along with the contents of the spice packet. Scatter the potatoes, onions, and carrots along the sides and top.
Cover, and cook on low for 8 1/2 hours.
Remove lid and scatter the cabbage wedges over the top. Put lid back on and continue cooking for another 1 1/2 hours.
Thinly slice the corned beef against the grain and serve with the vegetables, some of the cooking liquid, and butter.