Crock Pot Corned Beef and Cabbage

Corned beef and cabbage wasn’t actually a thing in Ireland, but when Irish immigrants came to the U.S. after the Great Famine, they found that beef was way more affordable here, especially corned beef, which was already popular among Jewish and working-class communities. So, they swapped out bacon for corned beef with their cabbage, and just like that, a new tradition was born. Now, it’s a must-have for St. Patrick’s Day in the U.S., even though you won’t find many folks in Ireland eating it!

How to serve corned beef and cabbage

• For flat cuts, the best way to serve it is sliced against the grain into neat, even pieces. Lay the slices out on a platter with the potatoes, carrots, and cabbage on the side. Drizzle a little of that flavorful cooking liquid over the top to keep everything moist and extra tasty.
• For point cuts, it’s best served shredded instead of sliced, so grab a couple of forks and pull it apart into juicy, flavorful pieces. You can pile it on top of the cooked veggies, mix it all together, or even serve it over mashed potatoes for a different take!
• Corned beef also makes amazing leftovers, so don’t let any go to waste! Thin slices are perfect for Reuben sandwiches, layered on rye bread with Swiss cheese, sauerkraut, and Thousand Island dressing. Or, chop up the meat and toss it in a pan with diced potatoes and onions for a corned beef hash for breakfast the next day.

How To Make crock pot corned beef and cabbage

Ingredients

• 3 carrots, cut into thick slices
• 3 1/2 pounds corned beef brisket
• 2 medium onions, quartered
• 1 cup water
• 1 small head of cabbage, cut into wedges
• 5-6 small red potatoes

Directions

1. Put all ingredients, except cabbage wedges, in stoneware listed. Add season packet from brisket onto beef and into water.
2. Cover and cook on HIGH for 5-6 hours. (Cook on LOW 10-12 hours.)
3. Add cabbage wedges to liquid pushing them down to moisten and cover. Cook on HIGH another 2-3 hours.
4. Meat should be very tender and pull apart with a fork. Place brisket and vegetables on a large platter and pour cooking liquid over it.
5. Serve with Irish soda bread and cream cheese!