It’s St. Patrick’s Day and while I am not Irish, I do like to partake in the festivities. You can celebrate the luck of the Irish every day with this easy slow cooker corned beef recipe.
A perfectly seasoned corned beef with cabbage, carrots and potatoes is sure to have you feeling lucky.
Corned Beef can be a bit pricey, so now is the perfect time to head to the grocery store and take advantage of sales. I picked up one for this week and tucked a couple more away in the freezer for the next time I am craving a corned beef sandwich.
When you head to the store, you’ll want to look for a flat brisket cut. We used one that was about 2.5 pounds (anything larger may not fit in a standard slow cooker).
Aren’t these mixed fingerling potatoes beautiful? I love the color they add to a recipe.
These rainbow carrots look like colorful gems. They make a wonderful addition to this corned beef recipe, but if you can’t find them regular carrots will do just fine.
Have you ever wondered what makes corned beef different from ordinary beef brisket? It has everything to do with the brining process. It is piece of beef that has been cured in a brine solution of curing salts, regular salt, and pickling spices. It’s like magic.
The seasonings are another thing that make corned beef stand out. Bay leaves, pepper corns, mustard seeds and corning spice give corned beef an wonderfully aromatic flavor. Often corned beef comes packaged with a seasoning blend. No worries if yours doesn’t, because this recipe includes the seasonings.
Ingredients:
- 2 to 2.5 pounds corned beef brisket
- 1 pound of mixed fingerling potatoes
- 2 cups sliced rainbow carrots
- ½ head of cabbage
- filtered water to cover
- 2 bays
- ½ teaspoon pepper corns
- ¼ teaspoon mustard seeds
- dash of corning spice
Instructions:
Step 1: Rinse the meat and then place in the bottom of the crockpot. Add the spices, bay leaves and about 6 cups of water (you want enough to completely cover the meat and plan ahead for cooking the vegetables).
Step 2: Cook on low for about 4 hours.
Step 3: Wash, peel and chop the carrots and potatoes (we left the skin on the potatoes), add to the crock with about 2 hours to go.
Step 4: Chop the cabbage and add to the crock with about 1 hour left before serving.
Step 5: When ready to serve, discard the bay leaf pieces that are left. Pull the meat and let rest on a cutting board for about 10 minutes. Then thin slice and serve with the cooked vegetables.
Happy St. Patrick’s Day! If you enjoyed this corned beef recipe, be sure to check out these other slow cooker recipes.
Easy Slow Cooker Corned Beef Recipe
Ingredients
- 2 to 2.5 pounds corned beef brisket
- 1 pound of mixed fingerling potatoes
- 2 cups sliced rainbow carrots
- 1/2 head of cabbage
- Filtered water to cover
- 2 bays
- 1/2 teaspoon pepper corns
- 1/4 teaspoon mustard seeds
- Dash of corning spice
Instructions
- Rinse the meat and then place in the bottom of the crockpot. Add the spices, bay leaves and about 6 cups of water (you want enough to completely cover the meat and plan ahead for cooking the vegetables).
- Cook on low for about 4 hours.
- Wash, peel and chop the carrots and potatoes (we left the skin on the potatoes), add to the crock with about 2 hours to go.
- Chop the cabbage and add to the crock with about 1 hour left before serving.
- When ready to serve, discard the bay leaf pieces that are left. Pull the meat and let rest on a cutting board for about 10 minutes. Then thin slice and serve with the cooked vegetables.
I love the look of the fingerling potatoes. I always cook my corned beef in the crock pot and it comes out great. I put the veggies on the bottom and the corned beef on top.