Corn Beef and Cabbage always come to my mind when planning a meal for St. Patrick’s Day, and I decided to try a different recipe this time. I selected one of the Pioneer Woman’s recipes (see link below).
Note: There is far more information on the Pioneer Woman’s website that is worth looking at. I only shared the basic recipe.
The history behind serving corned beef and cabbage on St. Patrick’s Day dates back to the mid-19th century in America. When Irish immigrants arrived in America, they found beef was much cheaper than pork. As a result, they began cooking corned beef instead of bacon or ham, as was traditional in Ireland. The cabbage was added as an economical way to stretch the meal further since it was in plentiful supply then. By the early 20th century, corn beef and cabbage had become a staple for Irish-American families on St. Patrick’s Day and is still served today as part of the holiday tradition.
Ingredients:
For the Corn Beef and Cabbage:
- 2 large carrots, peeled (I substituted 6)
- 1 yellow onion, peeled
- 6 sprigs of fresh thyme
- 1 package corned beef brisket (3 to 4 lbs), with seasoning packet
- 1/2 head savoy cabbage
- 1 lb. small red-skinned potatoes.
For the Honey Mustard:
- 1/2 c. grainy mustard
- 2 tbsp. honey
Directions
For the Corned Beef and Cabbage:
- Cut the carrots into 3-inch-long pieces.
- Cut the onion in half, leaving the root end intact. Cut each half into 3 wedges (6 total).
- Put the carrots, onion, and thyme in the bottom of a 6- to 8-quart slow cooker.
- Put the corned beef fat-cap side over the carrots and onions in the slow cooker.
- Cover with 1 quart of water and sprinkle with the seasoning packet. Note: I prefer replacing the quart of water with beer as I did in a previous recipe. I like that flavor.
- Cover and cook high for 5 hours.
- Cut the cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef and place the cabbage over the top.
- Cover and cook for about 2 more hours or until the corned beef is tender and the cabbage and potatoes are soft.
- Slice the corned beef and serve with all the vegetables and the honey mustard.
For the Honey Mustard:
- Mix the mustard and honey in a small bowl.
Do you have a Corn Beef and Cabbage recipe you would like to share? If so, please share it in the Comments section, and I’ll post it.
Thank you for reading this blog post, and if you have any questions or comments, please leave them in the Comments section below.
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WE LOVE corned beef and cabbage and cook very similar to your recipe. John’s not a cabbage fan but will eat a little but I could eat every day. I have never used thyme but certainly will try next time. Thanks.