This is a perfect family meal to celebrate Saint Patricks Day.  It can be placed in a slow cooker in the morning and be ready to enjoy in the evening.

I enjoyed cooking this wonderful Irish feast as much as I enjoyed eating it with a glass of green beer that I made prior to sitting down to eat. 

*Note:  my slow cooker was a wee bit small, so I had to cut the recipe in half, but that was fine, the corn beef brisket I purchased was about $13.00 so cutting it in half will give me two meals.  It's all about the green, lads and lassies. 

Ingredients:  Full Recipe

• 4 cups of hot water (from the tap)
• 2 tbsp. cider vinegar
• 2 tbsp. sugar
• 1/2 tsp. freshly ground pepper
• 1 large or 2 medium onion, cut into wedges
• 1 3-lb corned beef round or brisket, packaged with spices
• 8 small white or yellow potatoes, scrubbed and cut into quarters
• 1 head of green cabbage (about 1 1/2 pounds) cored and cut into 10 wedges 

1)  In a 6 - quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well.

cider vinegar 

sugar

ground pepper 

onions, wedged 

2) Place the corned beef in the mixture, and scatter the potatoes over the top and along the sides.

3) cover and cook on the high heat setting for 4 hours.  Remove the lid and add the cabbage wedges over the top.  I love cabbage so I added as much as would possibly fit.

4) Cover and continue cooking on high 3 to 4 hours longer or until the beef is tender.

5) To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist, even though I found that it was as moist as my eyes when I'm watching Going My Way with Bing Crosby!

I don't cook big meals that often, I'm very simple with my meals because I don't like all the fuss, but I have found that the slow cooker is the way to go. 

This meal took me about 1/2 hour to prepare, and was inexpensive (since I got two meals out of the ingredients) and I really enjoyed the the final outcome.

Make sure that you serve with some great loaf of crusty bread, and I had a jar of horseradish at the ready (which I didn't need, the flavor was outstanding without it),and of course as I mentioned at the beginning a cold glass of green beer, enjoy!

Matt 

May you have warm words on a cold evening, a full moon on a dark night, and the road downhill all the way to your door.

Irish Blessing

© 2009.  mattandshari.com, all rights reserved.

Comments (2)

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written by Marie, March 06, 2009

If you like the corned beef and cabbage taste, but don't want to do the big meal, then try RUNZA. It is kinda like a calzone. Fry up diced onion, shredded cabbage (slaw mix with carrots work great), and ground beef in butter with only salt and pepper as seasoning. Then put the mixture in some bread dough (slits in the top and brushed with egg). Bake it at 350 degrees 'til it's brown. No need for measuring the ingredients -- if you are a cabbage kind of guy, add more. This really tastes great.

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written by lromig, March 18, 2010

Hi Matt,
I also made a 3 lb corned beef this year. I had to cut mine in half to fit in the slow-cooker. I cooked with 1 can of regular beer, the seasoning packet from the corned beef, some garlic powder, ground black pepper and a bay leaf and one chopped onion.
Cooked on low all night! This was the best corned beef ever!!! Every year I keep notes on how the corned beef turned out, and this is the best since 2003!!!
I also cook the potatoes and cabbage separately with some juice from the meat,
drain, and mash the spuds and cabbage to serve on the side. Just yummy!

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