Craving a traditional Irish feast this St. Patrick’s Day but find yourself short on time? Look no further! Our **Slow Cooker Corned Beef with Cabbage and Potatoes** recipe is the answer to your holiday dinner dilemma. This incredible dish delivers a moist, tender, and deeply flavorful corned beef brisket with minimal effort. Simply set it and forget it, then add fresh cabbage, potatoes, and carrots to create a complete, hearty meal that promises a taste of authentic Irish luck right in your own kitchen.

For those who adore St. Patrick’s Day culinary delights, we also recommend exploring our delightful Shepherd’s Pie Poutine for a unique savory experience, or indulging in the sweet treat of Bailey’s Mint Chocolate Chip Dip as a perfect dessert.

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Effortless Irish Elegance: The Ultimate Slow Cooker Corned Beef

There’s something truly special about corned beef, a dish that, despite its incredible flavor and versatility, often finds its way to our tables only once a year, usually in March. I confess, it’s a puzzling habit for me. Each year, as I savor its rich, savory taste, I vow to incorporate it into my meal rotation more frequently. Not only is it a magnificent main course, perfectly complemented by tender cabbage and potatoes, but its leftovers transform into the most delectable corned beef sandwiches, especially when piled high with a generous dollop of thousand island dressing the very next day.

My culinary journey with corned beef has been an evolving one. Over the years, I’ve experimented with various renowned recipes, always seeking that ideal balance of flavor and texture. Last year, I explored Bobby Flay’s distinctive rendition, and the year before, I delved into Skinnytaste’s lighter approach. While both were undeniably delicious and offered their unique charms, I always find myself returning to a cherished recipe that originated from a friend, who in turn received it from a coworker. It’s a testament to the power of shared culinary wisdom.

A quick anecdote: my dad is a staunch advocate for Alton Brown’s corned beef recipe, and while it’s truly “outta this world,” its extensive 10-day brining process is a bit too time-consuming for my busy schedule. Through my own trials and minor modifications – adding a touch here, adjusting an ingredient there – I believe I’ve finally perfected the ultimate slow cooker version. This year, the result was nothing short of a triumph: unbelievably moist, exquisitely tender, and scrumptious in every bite. It’s the kind of dish that makes you feel a little bit luckier.

The Magic of Hands-Off Cooking: Why the Slow Cooker Shines

I am, without a doubt, a fervent enthusiast of the slow cooker. I seize every opportunity to harness its incredible convenience, transforming ingredients into culinary masterpieces with minimal fuss. Recently, I revisited my Slow Cooker Roasted Red Pepper and Tomato Soup, which has firmly established itself as a favorite comfort food. This “set it and forget it” philosophy is a lifesaver for busy families and individuals alike, making the slow cooker an indispensable kitchen appliance.

This is precisely why our **Slow Cooker Corned Beef with Cabbage and Potatoes** is an ideal choice for your St. Patrick’s Day celebration. Imagine this: you combine the primary ingredients, the corned beef brisket, onions, carrots, and liquids, into your slow cooker in the morning. Note: Hold off on adding the cabbage and potatoes for now; they’ll turn to mush if cooked for the full duration. Set your crockpot to low, and go about your day. By the time you return home, a tantalizing aroma fills your house, and a perfectly cooked, fork-tender corned beef awaits. Just an hour before serving, toss in the potatoes and cabbage, and you’ll have a perfectly balanced, piping hot meal ready to be enjoyed.

Choosing Your Brisket: A Look at Corned Beef and Nitrates

This year, in my continuous quest for the perfect corned beef, I decided to venture beyond my usual brand. I opted for Premium Cuts Finest Beef, an all-natural, uncured, 100% grass-fed brisket, free from antibiotics, hormones, and nitrites. Let me be clear: this was not a sponsored purchase; I bought it with my own money at Sam’s Club. Typically, when it comes to corned beef, I tend to be frugal, often grabbing a more economical cut from Aldi (usually around $2.99/lb), and I’ve never been disappointed with the quality for the price.

However, my recent exploration into the world of food science led me to a recipe that specifically recommended a corned beef without added nitrates. I admit, my knowledge of sodium nitrites was quite limited until recently. The preservative, sodium nitrite, is commonly used in processed and cured meats like ham and salami to combat harmful bacteria and, notably, to impart that characteristic pink hue. However, research suggests that under certain conditions within the human body, nitrites can potentially damage cells and even convert into molecules linked to cancer. This revelation was certainly enough for me to pause and begin scrutinizing the meat choices I make for my family more closely.

So, I decided to “splurge” a bit, paying $4.89/lb for the no-added-nitrates option. This particular cut even boasted rosemary extract in its seasoning – a delightful bonus! Interestingly, the most discernible difference I detected between this nitrate-free brisket and the conventionally cured ones from previous years was the saltiness. Truth be told, nitrites contribute significantly to the savory flavor profile of cured meats. As J. Kenji López-Alt, a culinary genius whose work I greatly admire, eloquently explains in his Serious Eats article on corned beef, the curing process is integral to the unique taste. While my nitrate-free corned beef had a fantastic pickling spice blend and tasted wonderful, it wasn’t quite as salty as I was accustomed to. Ultimately, when it comes to choosing your corned beef, it’s a matter of personal preference and dietary considerations. Regardless of your choice, this **Slow Cooker Corned Beef with Cabbage and Potatoes** recipe promises a fabulous outcome.

The Perfect Accompaniment: Mustard-Honey-Horseradish Sauce

As I mentioned earlier, I made Bobby Flay’s version of corned beef last year, which was truly fabulous. I have a rather significant culinary crush on him – a man who can cook and has red hair? Yes, please! If I could choose anyone for my last meal, it would undoubtedly be him. (Sorry, honey, but the man can seriously cook!) But I digress from my digression. What truly captivated me about Bobby’s recipe was his incredible Mustard-Honey-Horseradish Sauce. This year, I made the brilliant decision to prepare this vibrant sauce alongside my slow cooker corned beef, and it was an absolute game-changer. Its bold flavors and powerful kick from the horseradish perfectly cut through the richness of the beef, elevating the entire meal to a new level.

Your St. Patrick’s Day Feast Awaits!

My ultimate advice for you this St. Patrick’s Day is simple: make this **Slow Cooker Corned Beef with Cabbage and Potatoes**. It’s a dish that embodies flavor, convenience, and wholesome goodness. This recipe delivers fork-tender meat, requires virtually no hands-on time, and provides a well-rounded, comforting meal that the entire family will adore. Beyond the initial feast, you’ll love the versatile leftovers, perfect for delightful corned beef sandwiches, flavorful Irish nachos (a recipe coming soon!), or a hearty corned beef hash for breakfast.

And for those aged 21 and over, a perfectly paired Guinness stout offers a quintessential Irish complement to this magnificent meal, enhancing the flavors and rounding out the celebratory experience.

The journey to this exceptional **Slow Cooker Corned Beef with Cabbage and Potatoes** is merely 8 hours of gentle cooking in your Crockpot. This dish is destined to become a perennial family favorite, inspiring you to enjoy corned beef far more often than just on St. Patrick’s Day!

Slow Cooker Corned Beef with Cabbage and Potatoes Recipe by Strawberry Blondie Kitchen

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Print Recipe

Slow Cooker Corned Beef with Cabbage and Potatoes

Prep Time 10 mins

Cook Time 8 hours

Total Time 8 hours, 10 mins

Author Strawberry Blondie Kitchen

Yields 6 servings

Running short on time but would love to make a traditional Irish dish for dinner this St. Patrick’s Day? Slow Cooker Corned Beef with Cabbage and Potatoes is easy, hands-off, and delivers a moist and tender piece of meat. Throw in cabbage, potatoes, and carrots, and you’ve got yourself the perfect meal and a little piece of Irish luck on your side!

Ingredients

For the Slow Cooker Corned Beef with Cabbage and Potatoes

1 – 3 lb corned beef brisket with spice packet
1 large onion, quartered
8 whole cloves
3 garlic cloves, minced or smashed
1 bay leaf
12 ounces of beer (Guinness or dark ale recommended)
3 cups beef broth
1 head of cabbage, quartered
16 ounces baby carrots
1 lb baby red potatoes, halved or quartered

For the Mustard-Honey-Horseradish Sauce

1/2 cup dijon mustard
1/2 cup whole-grain mustard
1/2 cup clover honey
1/4 cup prepared horseradish, drained
Kosher salt and freshly ground black pepper to taste

Instructions

Lightly spray the bottom of your slow cooker insert with cooking spray to prevent sticking.
To each quartered onion piece, carefully stick in 2 whole cloves. This infuses the dish with subtle spice.
Place the baby carrots and clove-studded onions evenly in the bottom of the slow cooker. Then, place your corned beef brisket, fat side down, directly on top of the vegetables.
Add the minced garlic cloves, bay leaf, the spice packet that came with your corned beef, beer, and beef broth to the slow cooker. Cover, and set your slow cooker to cook on LOW for 8 hours.
Approximately 1 hour before the total cooking time is complete, carefully add the quartered cabbage and potatoes to the slow cooker, nestling them around the brisket. Recover and allow to cook for the remaining 1 hour, or until vegetables are tender.
After 8 hours, the brisket should be incredibly tender. Carefully remove the brisket from the slow cooker and let it rest on a cutting board for 10-15 minutes before slicing against the grain.
While the brisket rests, prepare the Mustard-Honey-Horseradish Sauce.
Mustard-Honey-Horseradish Sauce: In a medium-sized bowl, whisk all the sauce ingredients (Dijon mustard, whole-grain mustard, clover honey, prepared horseradish, salt, and pepper) together until thoroughly combined and smooth.
Serve the sliced corned beef brisket with the tender carrots, cabbage, and potatoes. Spoon a generous amount of the homemade Mustard-Honey-Horseradish Sauce alongside for an unforgettable flavor experience.

Notes

The Mustard-Honey-Horseradish Sauce recipe is inspired by Bobby Flay’s incredible creation.

Course Dinner, Main Dish

Cuisine Irish, American

Nutrition Facts

Serving Size 6 servings

Amount Per Serving
Calories 382
% Daily Value
Total Fat 7 g		11%
	Saturated Fat 2 g	10%
Cholesterol 7 mg		2%
Sodium 758 mg		32%
Total Carbohydrates 61 g		20%
	Dietary Fiber 11 g	44%
	Sugars 30 g
Protein 8 g		16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

More Festive St. Patrick’s Day Recipes

Looking for more ways to celebrate St. Patrick’s Day with delicious food? Check out these other festive dishes:

Irish Car Bomb Burger

Irish Car Bomb Brownies

Shamrock Shake Popsicles

Perfectly Tender Slow Cooker Corned Beef with Cabbage and Potatoes