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Corned Beef and Cabbage Plated

Corned Beef and Cabbage

A St. Patrick's day favorite
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Dinner, Main Course
Cuisine Irish
Servings 6
Calories 455 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1 Corned Beef Brisket (with pickling spices) About 2.5 lbs.
  • 1 Sweet Onion, medium Chopped
  • 1 Head of Green Cabbage Roughly Chopped
  • 1 lb. Gold Potatoes Chopped. Leave smaller potatoes hole. Uniform in size.
  • 2 Stalks of Celery Diced
  • 12 oz. Rainbow Baby Carrots Usually 1 package
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Allspice
  • 2 cups Water
  • 1 tbsp Chopped Parsley
  • Fresh Ground Black Pepper To taste

Instructions
 

  • Remove corned beef brisket from package, rinse with cold water, and pat dry. Set pickling spices aside.
  • In a slow cooker mix water, vinegar, and allspice
  • Place meat in the slow cooker fat side up. Add in celery, carrots, potatoes, onions and bay leaves. Sprinkle in pickling spices.
  • Cover and cook on low for 6 hours. Remove lid and add cabbage. Cook for another 2 hours on low. Note: If you prefer cabbage more tender you can add earlier.
  • Remove meat from cooker and slice against the grain. Plate with vegetables. Spoon some liquid over the top, sprinkle with some parsley and serve.
Keyword Beer, Corned Beef, Irish, Shredded Cabbage, St. Patrick's Day