Slow Cooker Corned Beef and Cabbage

Just in time for St. Patrick's Day, this crockpot recipe is a complete winner!

I have never had homemade corned beef before - just the dried stuff, which honestly is one of my favorite things. It's so good. I found this recipe and wanted to try it because I did not know that corned beef was a beef brisket and that it could be made so easily. It sounded like something that took days and a lot of patience to make. I've only had beef brisket one other time, so I was ready to try it again. This recipe ended up being awesome and I loved it so much. It was really easy to make and it was so tender. And with leftovers, corned beef hash, of course!

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What you need:

• 2 1/2 lb corned beef brisket
• 1 medium onion, sliced
• 6 red potatoes, peeled and halved
• 2 cups baby carrots
• 1 beef bouillon cube
• 1 clove minced garlic
• 1 Tbsp. Worcestershire sauce
• 1 tsp. dry mustard
• 2 cups beef broth
• 1 small cabbage, cut into wedges
• 1 tsp. caraway seed

Directions:

1. Coat your slow cooker insert with nonstick cooking spray.
2. Add onion, potatoes, and carrots to the bottom. Top with corned beef.
3. In a bowl, whisk together bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.
4. Pour over beef.
5. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
6. In last hour of cooking, add cabbage and caraway seed.
7. Remove beef and vegetables from slow cooker and slice beef before serving.

Recipe from The Cookie Rookie

I don't think I've had too many Irish dishes, but I do love colcannon and this Colcannon Soup has all the best parts of colcannon. If you have leftover corned beef, these Corned Beef and Cabbage Turnovers from Sew You Think You Can Cook would be the best way ever to use it up! It's a win-win-win!