Like many households, every St. Patrick’s Day we have our traditional corned beef dinner. It’s one of our favorite meals I’m sure in part because it’s such a rarity. While I have Irish roots, I’m not sure if that’s what started the tradition or if was the sale on corned beef around St. Patrick’s Day. Either way, it’s been a tradition in my family for as long as I can remember and I continued the tradition once I was on my own.
I’ve coupled the meal in the past with grasshoppers (a creamy adult drink), green bread and many different green colored desserts, but corned beef is the only staple.
Simple, easy and delicious! Happy St. Patrick’s Day!
- 3-4 pound corned beef
- 1/2 cup water
- 3 potatoes, thick sliced
- 4 large carrots, thick sliced
- 1 medium onion, thick sliced
- 1/4 to 1/2 head of cabbage
- Place corned beef in 5-6 quart slow cooker and cover with water.
- If there was a spice packet included with the corned beef, sprinkle over meat.
- Arrange potatoes, carrots and onion, in that order, on top of meat.
- Place cabbage, 1/4 or 1/2 depending on size and what will fit in your slow cooker, on top. Placing the cabbage on top keeps it out of the liquid and helps keep it from getting too mushy.
- Cook on low for 8 to 10 hours.
- Sometimes I use baby carrots instead of thick cut carrots. My local grocery store often has a coupon for a free bag of baby carrots around St. Patrick's Day.