“Being Irish is very much a part of who I am.
I take it everywhere with me.”
Every year, on March 17th, the world celebrates the infamous St. Patrick’s Day. Depending where you live, there will be green shamrocks and leprechauns galore! Around here it’s very much celebrated with a parade, green beer and Irish food.
A very popular meal that’s served every St. Paddy’s Day is the well-known, Corned Beef and Cabbage. Which, by the way, seems to be more of an English dish rather than Irish. Who knew? If you’re interested in reading the full story about where corned beef and cabbage originated, check out Smithsonian.com.
Regardless of who created this simple meat and potatoes dish, it’s a rather delicious and hearty fare – and will always be a part of the traditional St. Patrick’s Day menu. I am making it super simple by throwing it all together in my slow cooker. For more great slow cooker recipes, check out my recipes.
Here’s what you will need to make this recipe:
- corned beef brisket
- red potatoes
- picking spice
1. Place all the vegetables (except the cabbage) into the slow cooker.
2. Place the corned beef (fat side up) on top of the vegetables.
3. Sprinkle with pickling spice.
4. Add enough water to almost cover the meat.
5. Cover and cook for approx. 4 1/2 hours on high.
6. Place the cabbage on top of the corned beef.
7. Cover and continue to cook for another 45 minutes (until cabbage is tender).
8. Slice the meat thinly, against the grain.
9. Serve with vegetables, cabbage, liquid and grainy mustard.
What is easier than that? Add a slice of soda bread and you are golden.
Do you have a traditional Irish meal you cook for St. Patrick’s Day, I’d love to hear all about it in the comments below.