St. Patrick’s Day is celebrated on March 17 and you can prepare corned beef and cabbage cooking away in the crock pot while you are at the St. Patrick’s Day parade.
The crock pot takes all the guess work out of making a delicious corned beef and cabbage for your St. Patrick’s Day dinner. You’ll put all ingredients in the crock pot in the order listed, cover the crock pot, turn on low and cook 8 to 10 hours.
Start the corned beef and cabbage in the crock pot around 8 a.m. on St. Patrick’s Day morning it should be ready by about 6 p.m. for dinner. When you remove the corned beef from the wrapping, check to see if there is a seasoning packet included. If there is a seasoning packet in your corned beef package, set it aside to use.
You may need to buy two corned beef briskets in order to get six pounds for this recipe.
St. Patrick’s Day dinner buffet menu:
- Beef and Guinness stew
- Steak and Guinness pie
- Corned beef and cabbage in the crock pot
- Irish potato soup
- Irish soda bread
- Chocolate Guinness cake
- Emerald Isle cake
- Irish coffee and Irish tea
Crock pot corned beef and cabbage recipe for St. Patrick’s Day
Ingredients for crock pot corned beef and cabbage:
- ½ cup water
- 4 whole garlic cloves, peeled
- 6 medium red potatoes, washed and cut into quarters
- 4 carrots, peeled and cut into four pieces each
- 2 medium white or yellow onions (about 1 pound) cut into eighths
- 1 medium head green cabbage (about 1 to 1½ pounds), cut into eighths
- Salt and pepper to taste
- 6 pounds corned beef brisket
Directions for crock pot corned beef and cabbage:
- In a 6½ quart or larger crock pot or slow cooker add water, seasoning packed from corned beef, garlic cloves, potatoes, carrots, cabbage, salt and pepper and the corned beef brisket(s).
- Cover crock pot and cook on LOW for 8 to 10 hours. Vegetables should be soft, and corned beef cooked through.
- Remove meat from crock pot and remove any visible fat, and slice thinly. Transfer to warmed platter, and arrange vegetables around corned beef slices.
- Yield: 4 servings
Rachael’s recipe notes:
- Add more water to the broth in the crock pot, approximately 3 cups. Cover and cook on HIGH for one hour, until broth is hot and bubbly. Serve the vegetables in a bowl with the broth, like a soup.
- Serve with Irish soda bread, thickly cut rye, pumpernickel or marble rye bread.