Confession time: this recipe was supposed to go up before St. Patrick’s Day so you could actually, you know, use it for its intended holiday. Luckily I made this a week before the weekend of green beer, debauched revelry and terrible faux Irish accents, so I can attest to the fact that corned beef and cabbage tastes just as good on any regular ol’ day.
Last week I spent six days in Austin, Texas at the South By South West Film and Music Festival (with a dash of Interactive sprinkled in). I intended to publish a few recipes while I was away, especially one so timely as corned beef and cabbage, but work and the allure of brisket (so much brisket), endless screenings, open bars, parties and shows kept me too busy with the exhaustion and meat sweats to do any blog work.
This recipe christened my brand new crock pot, a birthday gift from Alexei. I’ve been wanting one of these for a long time – so easy and so fun to play with! With St. Patty’s right around the corner, corned beef and cabbage seemed like the perfect dish to start with.
Corned Beef & Cabbage (adapted from SkinnyTaste)
2 lbs corned beef brisket
2 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 head cabbage, cut into wedges
1/4 cup chopped fresh parsley
2 bay leaves
The hardest part of this whole dish is just trimming the fat off your corned beef. I bought a daunting, 3 lb hunk of meat – the smallest they had – and cut it down to about 2 lbs after hacking away at the layer of fat on it.
Peel and chop all your vegetables and place at the bottom of a 6 quart crock pot. Put the corned beef and peppercorns on top, then fill with 3 cups water. Cook on high for 4 hours, then add in sliced cabbage for another hour and a half, or until the cabbage is soft and falls apart.
Serve with horseradish and spicy mustard, mashed potatoes or cauliflower puree.