Celebrating St. Patrick's Day starts with a steaming dish of corned beef and cabbage. Watch Chef Cheryl Dent prepare the classic Irish meal in the KD101 test kitchen using a slow cooker. Celebrating a holiday never looked so easy.
Slow Cooked Corned Beef With Cabbage
Serves: 4 - 6
Cooktime: 10 hours
3 - 4 pounds corned beef in brine
1 Tbsp pickling spice (or use the pickling packet that comes with the corned beef)
3 carrots, peeled and cut into 2-inch chunks
1 onion, quartered
3 bay leaves
1 pint Irish ale
4 cups water (or enough to reach the top of the beef in the slow cooker)
1 head cabbage, cut into small wedges
In a large slow cooker, place carrots and onion pieces. Place corned beef on top of the vegetables. Make sure the meat is fat side up. Pour beer and water over meat. Liquid should reach the top of the meat. Sprinkle spices and bay leaves on top of meat. Place lid on slow cooker. Turn on LOW and cook for 10 hours. At hour 8, add in your cabbage to the top of the slow cooker. Continue to cook for 2 hours.