Are you running out of time but would like to make a traditional Irish dish for dinner this St. Patrick’s Day? Slow-cooked corned beef with cabbage and potatoes is easy, does not intervene and offers a piece of moist and tender meat. Add cabbage, potatoes, and carrots, and you’ve got the perfect food and some Irish luck on your side!
If you love St. Patrick’s Day recipes, try this Shepherd’s Pie Poutine or Bailey’s Mint Chocolate Chip Dip for dessert.
love corned beef, so it’s very disconcerting to me why I only make it once a year. Every year I question myself promising to do it more than once in March. It’s delicious served as a main course, with a side of cabbage and potatoes, and leftovers make a delicious corned beef sandwich with top-and-white dressing from a thousand islands, the next day. Every year I always change the recipe and try something new.
Last year I did the
Bobby version, the year before I did the Skinnytaste version and although both are very different and very delicious, I still love my recipe for the best, which I received from my girlfriend, who received it from a co-worker.
Side note, my dad makes Alton Brown’s corned beef recipe and it’s out of this world, but it takes too long for my taste (10 days!) I’ve changed it a bit to add my own stuff and get some things out and this year I’ve hit the nail on the head with the perfect combination. It was moist, tender and delicious!
I used to attend the Irish parade on the South Side in Chicago with my old friend. Every year we walked in the parade and then enjoyed a delicious lunch of canned beef followed by a clover smoothie for dessert. (Why are those things SO good and SO bad for you? I still haven’t found an imitation recipe that tastes great and is “better” for you and no, I don’t want spinach in it. If anyone has a recipe to share?) I detour, back to corned beef. It was the best corned beef I’ve ever had and still haven’t replicated it, but this slow-cooked canned beef with cabbage and potatoes is second to the corned beef I enjoyed YEARS ago.
I love my slow cooker and find any reason to use it. I recently made this slow-cooking roasted red pepper and tomato soup again, and it’s slowly become my favorite comfort food. I also know that there are many busy families who love the philosophy, “set it and forget it,” so this slow-cooked corned beef with cabbage and potatoes is perfect for this St. Patrick’s Day. You throw all the ingredients into the slow cooker, not the potatoes or cabbage yet, they will turn into porridge, put that baby low and be ready to be eaten soon after you get home.
This year, in addition to changing my recipe, I also decided to try a new brand of corned beef. This year I chose Premium Cuts Finest Beef, which is an all-natural, uncured, 100% grass-fed, antibiotic-free, hormone-free or nitrite piece of meat. And no, this is not sponsored, I bought it with my own money at Sam’s Club. I’m usually cheap, when it comes to corned beef, and I always buy mine at Aldi (for 2.99/lb) and I’ve never been disappointed.
But recently I was reading a recipe where they used and recommended a corned beef with no added nitrates. I’m not very knowledgeable about the use of sodium nitrites, sorry, until recently. According to The Truth about nitrite in Lunch Meat, “The preservative sodium nitrite fights harmful bacteria in ham, salami, and other processed and cured meats and also gives them their pink coloration. However, under certain conditions in the human body, nitrite can damage cells and also transform into cancer-causing molecules.” Yes, that was enough for me to read and also think and take a closer look at the meat I choose for my family.
So I decided to splurge, $4.89/lb, (big spender!) and go the route with no added nitrates and I had rosemary extract in the seasoning, so obviously! The only difference I was able to taste from this nitrite not added to the cuts of meat from previous years that I bought was the salt factor! Truth be told, nitrites are tasty. Read this article by J. KENJI LOPEZ-ALT, who is a cursed culinary genius, love him! So when I say the only difference was salt, my corned beef wasn’t as salty as it was in previous years and although it had a great spice to pickle and tasted fantastic, I wasn’t necessarily sold the added nitrites. So, I say, to each his own. Whichever type of meat you choose, this slow-cooked canned beef with cabbage and potatoes is fabulous!
I mentioned that I did the version of Bobby last year, which is also fabulous and I’m very much in love with him. I mean, I love a man who can cook and has red hair! GIVE ME! If I could choose someone to have my last meal with, it would be him. She would die as a happy and very full woman. )Sorry honey, the man CAN cook!) Once again, I deviate. So what I loved about Bobby’s recipe was a horseradish sauce with mustard honey. I decided to do that along with my corned beef, which was a cool move. It is so good and has a great horseradish punch.
So, my advice to you this St. Patrick’s Day, make this slow cooker with corned beef with cabbage and potatoes. It is tasty, tender, does not require any practical time and is a complete meal. The whole family will love this and you’ll love the leftover sandwiches, Irish nachos (coming soon!) and canned hashish.
And I might add that a Guinness is the perfect pairing for those of you who are 21+
The only thing standing between you and this slow-cooked canned beef with cabbage and potatoes is 8 hours of time on your Crockpot. This meal is sure to be a family favorite and will make you make corned beef more than just on vacation!
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