It seems a little bit like the wrong season for corned beef and cabbage, after all, it seems to be a St. Patrick’s Day staple in the US. And indeed, that’s when I made this.
This year, however, Mid-March and St. Patrick’s Day were utter chaos as that was the first week we were in quarantine. I was in meetings all day, so I was thankful to have had a crockpot recipe planned for that day. Then I was in a bit of a blogging funk while working from home and distance learning the kids, etc.
So let’s eat corned beef in June! Just revisiting this recipe makes me want to make it again, St. Patricks’s Day or not. Honestly, this recipe was such a hit that it is shameful to relegate it to one day. It’s like only having turkey on thanksgiving or only having ham on thanksgiving. I don’t make either of those often off-season, but I do make them sometimes and I think corned beef should join that rotation.
This recipe is as delicious as it is easy. The kids, though wary at first, would almost not stop eating once they tried it! Well, the beef anyway, they each ate their portion of cabbage without complaint, but were not clamoring for more.
This recipe is so simple, I would highly recommend it anytime, but especially on St. Patrick’s Day!
Crock Pot Corned Beef & Cabbage
Adapted from SkinnyTaste
2 ½ pound corned beef (brisket or round)
1 onion, sliced
2 carrots, peeled and cut in large chunks
2 bay leaves
1 tablespoon dried parsley
3 cups water or chicken broth
1 small head cabbage, cut in 6 wedges
Place the onion, carrots, and bay leaves in the bottom of a crock pot. Add the corned beef. Season with parsley. Add the water/chicken broth. Cook on high for 5 hours or low for 10 hours.
One hour before serving, add the cabbage wedges on top of the beef. Turn heat to high, cover and cook for the last hour.
Serve with potatoes, cooked carrots, cabbage, and sliced corned beef.