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Corned Beef & Cabbage

A meal of corned beef with potatoes and cabbage is synonymous with St. Patrick’s Day in America. Throw on some green clothing (so you don’t get pinched!) and put on a “kiss me I’m Irish” pin and you and your corned beef are on your way to a classic American St. Patrick’s Day celebration!


  • Water – 3 cups (Optional substitute – Guinness, Chicken or Beef Broth, Ginger ale)
  • Cabbage – 1 small head ,cut into thin wedges
  • Onion – 1 chopped into large chunks
  • Garlic Cloves – 3 peeled cloves
  • Carrots – 2 large whole carrots, peeled and sliced thick
  • Corned Beef – 3 – 4 lbs Flat cut or point cut
  • Seasonings – A spice packet should be included with your corned beef
  • Potatoes -2 lbs of baby red, gold or a mix of the two


  • Add onions to the bottom of the slow cooker
  • Add corned beef and seasonings. Make sure to rinse the beef to remove extra salt. The beef is placed in the slow cooker fat side up. If your corned beef didn’t come with a spice packet, add pickling spices. See recipe below.
  • Add carrots, potatoes, garlic and water. Water should just cover the beef
  • Add cabbage during the last two hours of cooking
  • Cook on HIGH for five hours or LOW for 8 hours
  • Remove corned beef from the slower cooker and let rest 15 minutes before slicing

If you don’t have a slow cooker, it’s best to cook corned beef on a gentle simmer on the stovetop.

Leftover ideas: Reuben Dip Sandwiches, Corned Beef Hash,
Corned Beef and Cabbage Egg Rolls, Corned Beef Potato Pie

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