Corned Beef and Cabbage | Saint Patrick’s Day!

Corned Beef and Cabbage

Corned Beef and Cabbage

Saint Paddy’s Day, a time  when  everyone can be Irish for a day and also a time of the year when a forgotten dish call Corned Beef and Cabbage makes its yearly comeback. 

Serve the  holiday recipe below with my real McCoy version of  Saint Patrick’s Day soda bread, and Leprechauns might come a knockin’ at your door!   



Corned Beef and Cabbaage for St. Patrick’s Day!

Ingredients:  (4 people)
  • 4  large carrots, peeled and cut into 2-inch chunks
  • 4 large potatoes, peeled and cut into quarters
  • 1 (3 to 4-pound) corned beef brisket (seasoning packet included with purchase of the corned beef) Or you can quickly make your own seasoning ( recipe below )
  • 1 green cabbage, cut into 1-inch wedges
  • 1 1/2 cups apple juice
  • 1 1/2 cups water

Spice Mix:

  • 8 allspice berries
  • 1 teaspoon black peppercorns
  • 2 bay leaves, crumbled
  • 2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
  • 1/2 onion ( peeped and rough chopped )

Spice Mix: Procedure

Put ingredients into a tea ball  or in a cheese cloth that’s tied closed.  This will allow removal of the aromatics easy.

Corned Beef and Cabbage : Procedure
  1. Place carrots and potatoes in a 5-quart or larger slow cooker. Place corned beef on top and sprinkle with seasoning packet or homemade version.
  2. Add apple juice, and water.
  3. Cover and cook on low setting 6 hours. Add cabbage and continue cooking another 1 to 2 hours, or until beef  and cabbage are tender. Remove beef, potatoes, and vegetables to a platter and season with salt and pepper to taste. Serve immediately.



  Happy Saint Patrick’s Day!