Author: Susanne at dishwithme.com
Happy St. Patrick’s Day! Do you celebrate St. Patty’s Day? Do you fix Slow Cooker Corned Beef & Cabbage, stovetop, or oven? You know, you don’t have to be Irish to celebrate, or at least to enjoy a meal. Take me, for instance. My entire life I thought I had Irish in my blood. After DNA testing, I found out I do not. My whole life has been a lie! Ha! That’s okay, I do have a large chunk of Scottish in my blood and that’s pretty cool to me.
It’s crazy how easy it is to make this meal. Seriously, chopping a few veggies and adding a few things to the slow cooker. Literally, like 15 minutes total in prep time. The rest is simply cook time. No fuss, for sure.
Usually I buy the packages of corned beef that include a seasoning packet. BUT, this year I bought my corned beef from Trader Joe’s and it didn’t come with a seasoning packet. Instead, the corned beef was already smothered with the seasoning. I have to say this corned beef was the best tasting EVER! Maybe it is because the seasonings were in direct contact with the meat for a longer period of time. Well, that and, maybe, a little bit of my magic!
HELPFUL HINTS FOR SLOW COOKER CORNED BEEF & CABBAGE
Cooked corned beef can either be thinly sliced or shredded. It’s entirely up to you. If you do decide to slice it, be sure to cut AGAINST THE GRAIN. If you cut with the grain, you are almost certain to end up with tough meat. Simply look for the muscle fibers and look at which direction the fibers are running, then cut in the opposite direction. The reason I usually tend to shred corned beef is to remove the fat while I am shredding it.
If you want to use the HERBED HOTEL BUTTER to top the veggies, it can be made way ahead of time and put in the freezer. When it comes time to use it, simply pull out the amount you need and ta-da! I melt the herbed butter before pouring it over the veggies.
Left over corned beef makes a great hash and, also, great Reuben sandwiches.
You may be tempted to cook the corned beef on high, so it will be finished faster. Don’t be tempted, my beauties. Because corned beef is a tough cut of meat allowing it to cook on low for a long period of time will help make the corned beef nice and tender. Low and slow, baby!
- Pre-packaged corned beef
- Beef broth
- Beef broth base – Orrington Farms
- Bay leaves
- Dried dill weed
- Dried thyme
- Yukon gold potatoes
- Baby carrots
- See below for ingredients for Herbed Hotel Butter
Melted HERBED HOTEL BUTTER is melted and used to top all of the veggies.
CHEESECAKE WITH RASPBERRY SAUCE DRIZZLE is always a good idea for dessert.
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I keep these broth bases stocked in my pantry at all times.
My favorite slow cooker of all time in the history of the world!
SLOW COOKER CORNED BEEF & CABBAGE
- slow cooker
- 3-5 pound Corned beef pre-packaged
- 2.5 cups Beef broth
- 2.5 cups Water
- Seasoning packet from the package of corned beef, if a packet is included
- 2 Tablespoons Beef broth base Orrington Farms
- 1 head Fresh garlic yep, the entire head, each clove peeled
- 4 Bay leaves
- 1 teaspoon Dried dill weed
- 1 teaspoon Dried thyme
- 1 head Cabbage cut into wedges
- 1.5 pounds Yukon gold potatoes cut in half
- 1/2 small bag Baby carrots cut in half lengthwise
- 2 large Yellow onions cut into rings, or 1/2 moons
- Herbed Hotel Butter see recipe below, or in the links section
- Remove corned beef from the package and set the seasoning packet aside, if inlcuded.
- Place the corned beef in a slow cooker, fat side up. Add the beef broth, water, broth base, seasoning packet-if included, whole garlic cloves, bay leaves, dried dill weed, and dried thyme. Cover with the lid and cook on low for 4 hours.
- While the corned beef is cooking, prepare your vegetables. Cut the cabbage into wedges, peel the potatoes and cut in half, cut the carrots in half-lengthwise and the onions into rings or half moons.
- After the corned beef has cooked for 4 hours, add the cabbage, potatoes, carrots and onion and continue cooking on low for an additional 4 hours, or until the veggies are cooked to your desired level of tenderness.
- After the cooking process is finished, remove the corned beef to a cutting board. Cut against the grain in thin slices. Alternately, you can shred the meat, if you prefer. Whichever way you prefer is A-OK!
- Place the sliced or shredded corned beef onto a platter. Arrange the vegetables around the corned beef. Drizzle the prepared hotel butter over the vegetables.
- Viola! You have finished preparing a fabulous dinner with so very little effort.
HERBED HOTEL BUTTER
- Airtight plastic freezer bowl
- Electric hand mixer
- Cookie scooper/baller
- 4 sticks salted butter real butter, softened
- 1 teaspoon Herbs de Provence
- 1 Tablespoon thyme dried
- 1 Tablespoon fresh rosemary or 1.5 teaspoon dried
- 1 teaspoon basil
- 1 teaspoon chives dried
- 1 teaspoon parsley dried
- 1 teaspoon Kosher salt
- 20 grinds freshly ground black pepper
- 2 medium cloves fresh garlic finely grated
- 1 zest from one lemon
- 1 lemon juice from one lemon
- Place softened butter into a bowl
- Add all of the remaining ingredients
- Use an electric hand mixer and blend well, about 1 minute.
- Use a spatula to scrape the sides of bowl and place the butter onto parchment paper and roll into a log, or chill to scoop into balls. Chill and slice into serving sizes then wrap in plastic wrap and then a zippered freezer bag. OR use a small scoop (like a melon scooper) and place the scooped butter into an airtight freezer container like the ones I showed under helpful hints.
- Store in the freezer to have on hand whenever you want to use it.