St. Patrick’s Day Corned Beef and Cabbage Slow Cooker Recipe : : Cheapskate's Handbook

St. Patrick’s Day Corned Beef and Cabbage Slow Cooker Recipe

March 17th 2010 Posted at Recipes
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I have a yearly habit of always celebrating St. Patty’s Day by making my own corned beef and cabbage. On top of being a tasty way to enjoy the holiday, it’s also a super affordable meal for all those cheapskates out there like myself. This year though, I was going to be out part of the day, which would mean a super late dinner or having the corned beef ready too early and leaving it to sit out for hours. So I opted to enjoy the freedom of my wonderful slow cooker instead. The results were fantabulous, so I had to share the recipe with all of you.

Corned Beef and Cabbage in Your Slow Cooker

1 teaspoon mustard seeds
2 tablespoons coarse mustard
1 bottle dark ale (Guinness or New Castle work great)
1 shot wiskey
1 tablespoon brown sugar
1/2 teaspoon pepper
2-3 pounds corned beef brisket with seasoning packet
2 medium onions
4 medium potatoes
5 carrots
1 head cabbage

Mix mustard seeds, mustard, ale, whiskey, seasoning packet, brown sugar and pepper together in a large, flat bowl or baking pan. Add corned beef and let marinate in this mixture for between 15 minutes and an hour (don’t worry if you only do it the minimum time as the marinade will be included in the broth).

Chop the onions, slice the potatoes and chop the carrots. Lightly grease the bottom of the slow cooker with any non-stick lubricant. Layer the potatoes along the bottom of the cooker. Place the meat on top of the potatoes and then wedge the carrots and potatoes around the meat. Pour the marinade over the meat. Add enough water to cover the tops of the veggies and meat.

Leave the cooker on high for 4-5 hours until the meat has finished cooking. Remove the meat and the veggies and let cook. Chop your cabbage. Pour the juice from the crock pot into a large pot and then add the cabbage and cook over medium high heat. When the cabbage has softened to your preferred texture (usually between 20-40 minutes depending on how soft you like it), remove the cabbage and let cool with the meat and other veggies. You can eat everything now or make a rich gravy with the juice.

Bring the juice to a boil and add 1 teaspoon of corn starch blended with 1/2 cup water per gallon of juice. Reduce heat and stir until the texture thickens. Remove from heat. Slice the meat against the grain and serve with veggies, mustard and gravy.

Corned beef photo by Flickr user podchef.

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