Slow Cooker Corned Beef And Cabbage

Got leftover corned beef? I recommend you check out my Classic Reuben Sandwich and my Corned Beef Hash (recipe coming soon).

Easy Corned Beef and Cabbage for St Patrick’s Day

Who’s excited for the best non-Irish Irish meal of the year? True, corned beef is not as popular in Ireland as it is in North America, but it is a strong element of Irish-American culture and therefore a must for St. Paddy’s Day. And while I usually make my corned beef from scratch, this time I didn’t plan ahead and ended up buying one at the grocery store. It was surprisingly tasty! Making your own is not difficult, but requires some planning and a few special ingredients that you might not find at your grocery store. So, if you don’t have time for that, go ahead and buy the store-bought version! As long as you rinse it well, to get rid of the excess salt, it will be just fine.

What is corned beef?

Corned beef is beef that has been preserved by salt-curing, a process that takes at least 7 days. It is usually made from a tough cut of meat, like brisket, and it’s supposed to simmer slowly until very tender. When cooked properly, it melts in your mouth and is very flavorful and only slightly salty.

Grocery List

WHAT YOU’LL NEED TO BUY:

3 to 4 pounds corned beef – store bought or homemade Pickling spices (if buying at the store, it should come with the corned beef) 1.5 pounds red potatoes 1 savoy cabbage 1 pound baby carrots 3 cloves garlic 1 bunch parsley 1 container golden syrup 1 bottle malt vinegar 1 (12oz) bottle stout beer

PANTRY ESSENTIALS:

Ingredients I’m assuming you already have in your pantry. But, if not, make sure to buy them as well!

Salt Pepper Bay leaf Oil

What is Golden Syrup?

Golden syrup, also known as light treacle, is a thick amber-colored syrup that is a by-product of the cane sugar manufacturing process. Very popular in the British Isles, it is rich and sweet, with a light caramel flavor. It is used in a variety of baking and desserts recipes, or poured over classic breakfast dishes like porridge, pancakes and yogurt. You can find it at most grocery stores here in the US, named Lyle’s Golden Syrup. In my store, it’s right by the maple syrup, honey and corn syrup.

Golden Syrup Replacements

If you can’t find golden syrup, you can use honey or maple syrup instead.

How to make Slow Cooker Corned Beef and Cabbage

In the past, I’ve always braised my corned beef in the Dutch Oven, on the stove. It wasn’t until recently that I decided to give the crockpot method a try, and now I became a convert! I find that the results are even moister and more tender, which is how I like my corned beef. If you’re cooking it to make deli-style sandwiches, you might want to cook for less time so it doesn’t get so tender. Now, you could just throw everything in the slow cooker and set it for 6-7 hours on high or 10-12 hours on low, but you would end up with mushy veggies and cabbage. So I like to add the vegetables in stages. First I cook the beef for 4 hours on high, but you could do 8 on low. Then, I add the root vegetables, as they will take longer to cook. Cook for 1 hour on high, or about 2 on low. Finally, add the cabbage, as it will be the quickest to cook. 1 hour on high should do! At this point, the potatoes and carrots should be tender and the cabbage soft but not mushy. Recommended tools: large skillet, slow cooker. Here’s how I make slow cooker corned beef and cabbage. As always, you will find the printable (and more complete) version of the recipe at the end of this post!

How long do I cook slow cooker corned beef?

Making corned beef in the slow cooker will take about 6-7 hours on high or 10-12 hours on low. Cook for the shortest amount of time if you like your corned beef to be firmer and the longest amount if you want it to melt in your mouth!

How to store cooked corned beef

Store cooked corned beef in an airtight container, in the fridge, for up to 3-4 days. You can also freeze it for up to 3 months.

Reheating corned beef

My favorite way of reheating corned beef without losing moisture is placing the slices in a plastic cooking bags (one for each portion) and vacuum sealing it. I then place the bags in boiling water, set the heat to low and let the corned beef stay there for 5 minutes or until warm. If you don’t own a vacuum sealer machine, just heat a little of the cooking liquid in a saucepan, over medium-low heat. Once steaming, I add the sliced corned beef and heat for 2-3 minutes per side.

How to serve slow cooker corned beef

Corned beef is traditionally eaten with cabbage and root veggies, like carrots and potatoes. All of these things are already included in this slow cooker corned beef recipe, but you can leave them out – or substitute them – if you prefer. Brussels Sprouts, parsnips, turnips, sweet potatoes, green beans, beets and even yuca can be used, but cooking times will vary. Other sides that would go well with corned beef are:

Colcannon, champ or mashed potatoes Cheddar Boxty Pancakes Soda Bread or any other crusty bread Roasted Potatoes Roasted Brussels Sprouts Roasted, fried or sautéed cabbage

The condiments

You will often see corned beef served with horseradish sauce and/or mustard. I like to make a mustard sauce, using the corned beef cooking liquid. I make a roux with butter and flour, then slowly add the liquid. Once it’s at a creamy sauce consistency, I add Dijon mustard, a teaspoon of golden syrup (or honey), a splash of malt vinegar, salt and pepper! It’s sweet, tangy, mustard-y and pairs great with the slow cooker corned beef. Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.