Saint Patrick’s Day is upon us, everyone! It’s that time of year where people celebrate the Feast of Saint Patrick with food, drink and parades. Did anyone go see the Chicago River dyed green? Even though we live just outside the city, we’ve never been! Maybe we will have a chance to go next year.
My mother-in-law was so thoughtful and bought us a beautiful corned beef to celebrate properly this year. I hope that you have yours ready for Friday already! Corned beef and cabbage surprisingly isn’t an Irish dish, but it is an Irish-American tradition that I have always loved.
This year I made our Saint Patty’s Day dinner in a slowcooker. I have been getting home late recently and I needed a meal that could cook all day and have ready by the time I got home. Even though I was nervous (my own mother hasn’t had a lot of luck with corned beef in crockpots), this meal turned out delicious! If you’re pressed for time, I highly recommend this recipe.
I hope you have a wonderful and delicious Saint Patrick’s Day. As always, let me know if you make this dish and what you think of it by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!
Corned Beef and Cabbage
- ½ pound small potatoes (we use The Little Potato Company potatoes)
- 2 celery stalks, cut into 3-inch pieces
- ½ large yellow onion, cut into 1-inch wedges
- 3 large carrots, cut into 3-inch pieces
- 3 pound corned beef brisket, pickling spices included
- 4-6 cups water
- 1/2 green cabbage, cut into 1 1/2-inch wedges
- grainy mustard
- Layer the bottom of of a large slow cooker with potatoes, celery, onion, and carrots.
- Place corned beef brisket on top of potatoes with the fatty side on top. Sprinkle the top of the brisket with pickling spices.
- Add enough water to the slow cooker so that it covers half of the corned beef brisket.
- Cook on high for 4 ¼ hours or on low for 8 ½ hours.
- 1 hour before serving, place cabbage slices on top of corned beef brisket. Cook until cabbage is tender.
- Remove corned beef and let sit for 5 minutes. Slice thinly and serve with cooked vegetables in a shallow bowl. Serve with grainy mustard and enjoy!
Yields: 4 servings
Prep Time: ¼ hour
Cook Time: 9 ½ hours
Total Time: 9 ¾ hours