Celebrate St. Patrick's Day with this tasty and easy slow cooker corned beef recipe. Made with potatoes and vegetables for a complete meal in no time.
I think most of us think of corned beef when it comes to traditional Irish cuisine. However, according to Smithsonian Magazine, the dish that we think of is actually more in line with cured brisket from Jewish-American heritage.
Why is it called Corned Beef?
The same article explains that the reason they called it "corned" beef is that during the 17th century, the salt used to cure beef was as large as a kernel of corn.
Making Slow Cooker Corned Beef
We happen to really like it because the brining makes the brisket moist and tender and often the package comes with its own pickling seasoning especially during this time of year. This makes for a quick and easy dinner in the slow cooker.
Much like my favorite busy day pot roast, just add root vegetables, some seasoning, and several hours later dinner is ready to be served.
If you don't have access to a cured package of corned beef at your grocery store you could brine the beef yourself. This process takes several days so you'll need to plan ahead. And you could come up with your own pickling spices blend too. It's basically the same spices that you would use to pickle vegetables.
In addition, you could throw in other vegetables such as onions or the all popular cabbage. I like to use vegetables that are on the firm side as they will be quite soft after cooking for 4 to 6 hours on high heat.
Isn't it pretty? The beef looks somewhat like a rare steak in color. Don't be fooled. That beef is safely and thoroughly cooked. It's actually the brining process that allows the beef to keep its color.
Perfect for a St. Paddy's Day celebration or really, any time of year.
More Slow Cooker Recipes
Slow Cooker Corned Beef for St. Patrick's Day
- 2 # corned beef brisket with seasoning
- 2 large carrots
- 2 parsnips
- 12 small red potatoes
- Place the corned beef fat side up in a slow cooker.
- Sprinkle the seasoning packet on top.
- Place potatoes carrots and parsnips around the roast.
- Cook on high for 4 hours or until the roast is tender and pulls apart easily.
- Slice roast and serve on a platter with the vegetable around the sides.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Leave a Reply