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Do you celebrate St. Patrick’s Day with a traditional meal of corned beef and cabbage? Here is a delicious (and super easy!) slow cooker version that you can try. Nothing beats letting dinner cook itself while you enjoy your day! Our version cooks the beef roast in champagne and the results are delicious!
Corned Beef and Cabbage is a popular dish for St. Patrick’s Day! I remember my mom cooking it most years for dinner on 3/17. And while I wasn’t the biggest fan of this dish when I was a kid, I really enjoy it now.
My mom would cook this meal on the stove top in a big ‘ol stock pot. That was all fine and good, but I prefer the “set it and forget it” mode when I am cooking. I will almost always opt for a slow cooker version versus the stove top.
This traditional dish is no exception! You can put your corned beef and cabbage into the slow cooker late morning and by dinnertime, you will have a flavor-packed meal that is totally leprechaun-approved.
Making Corned Beef and Cabbage in the Slow Cooker
Easy Slow Cooker Corned Beef and Cabbage
- Slow Cooker
- frying pan
- 3 lbs corned beef brisket
- 5 small potatoes, halved
- 3 carrots, peeled and cut into 3-inch pieces
- 1 cabbage, cut into small wedges
- 3 cups beef broth
- 1 cup champagne
- 1 tbsp minced garlic
- 1 tsp salt
- Brown the corned beef brisket. I typically give a frying pan a spritz with non-stick cooking spray and then brown the brisket for about 30-40 seconds on each side.
- Pour the beef broth and champagne into your slow cooker.
- Add garlic, salt and pepper to slow cooker.
- Set corned beef into the slow cooker. Add the potatoes and carrots.
- Cover and cook on high for 4 hours.
- After 4 hours, remove cover and place cabbage in the slow cooker.
- Cover and cook for 1 more hour.
- Serve and enjoy!
Let me know if you give this recipe and try and, if you do, what you thought of it! If you do not prefer the taste of champagne, you can always swap out this ingredient for the beer of your choosing.
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