Slow Cooker Corned Beef

Slow cooker corned beef is perfect for St. Patrick's Day or any day of the year.

Corned beef and cabbage with carrots and potatoes are gently simmered in traditional spices until the meat is fork tender and practically falling apart.

If you've stayed away from cooking corned beef for fear it will turn out dry and tough, try this slow cooker method. The low temperature and gentle, moist heat guarantees your meal will be a success.

Have a variety of mustards on hand, as well as some creamy horseradish. Save the broth from the slow cooker, strain it and serve it on the side for extra dipping juice.

Leftovers make terrific sandwiches with Swiss cheese on rye.

Slow Cooker Corned Beef and Cabbage

3 pound corned beef brisket with spice packet
1 small head of green cabbage, cut in wedges
2 large russet potatoes, peeled and quartered
3 large carrots, peeled and cut into 1 inch chunks
1 yellow onion, peeled and cut in wedges
2 cups water
1 cup chicken broth
3 cloves garlic, minced
2 bay leaves
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1/2 teaspoon whole black peppercorns

Place the beef brisket in the bottom of a slow cooker. If it is too large, cut it in half. Sprinkle the contents of the spice packet over the beef.

Layer the carrots, potatoes and onions over the meat.

Whisk together the water with chicken broth, granulated sugar, cider vinegar, minced garlic and the whole black peppercorns. Pour the mixture over the meat and vegetables, and then add the bay leaves. Make sure the meat is completely covered by liquid. Add more water or chicken broth if necessary.

Place the cabbage wedges on top of the vegetables, cover the pot and cook on low for 8 to 9 hours.

When the meat and vegetables are tender, lift out the vegetables and arrange them on a heated platter. Transfer the meat to a cutting board and slice against the grain, and then arrange the slices on the same platter. Strain the juices and serve on the side.

Food For Thought - Another variation of this recipe is to cook the corned beef in the slow cooker as described above, but steam the cabbage, potatoes and carrots separately. Purists probably wouldn't serve carrots for St. Patrick's day, and steamed baby red potatoes add extra color on your platter.

Serve with the strained juices for the meat and melted butter for the vegetables.

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