Last night our St. Patrick’s Day dinner was the usual Corned Beef and Cabbage. Because my daughter is an Irish dancer we were in schools and senior housing complexes most of the day. I love using my slow cooker for Corned Beef. It always ends up fall apart moist and delicious.
Since there wasn’t a bite left I think it was a hit! The smell hit as soon as you walked in the door and we were at the table eating within 25 minutes.
This version of Corned Beef and Cabbage was a bit sweeter than ones I have made in the past but both of my children ate the cabbage as it had lost most of its tart flavor.
Note: I did not put the potatoes in the slow cooker this year as there was just no room. I boiled them separately and actually liked them better this way. I thickened the “gravy” a bit and both kids really liked that over their potatoes. I am a butter girl – plain and simple.
- 3-4 lb Corned Beef, spiced
- 4-5 large carrots, sliced
- 1 small head of cabbage, quartered and cored
- 1 cup chicken stock
- 8 oz good red beer
- 1/4-1/2 cup brown sugar, depending on taste
- 2 lbs red potatoes, quartered and boiled separately if preferred
- Spray bowl of slow cooker with non-stick spray.
- Lay Corned Beef in the bottom of the bowl.
- Cover with cabbage quarters.
- Then layer on carrots.
- If you want to you may add potatoes on top of carrots but they can get mushy.
- Place chicken stock, beer and brown sugar in a bowl. Stir to dissolve sugar. Then pour over slow cooker contents.
- Cook on low for 6-9 hours. Serve.
- If you wish to make a “gravy”. Remove meat, carrots, potatoes and cabbage from slow cooker. Strain juice from slow cooker into a sauce pan. Remove 1/2 cup and set aside. Heat over medium heat. Add 2 TBSP cornstarch to reserved juices. Stir until smooth and add to sauce pan. Stir constantly until thickened 2-3 minutes. Serve over meat and potatoes.