Crock-Pot Corned Beef and Cabbage
Dairy-Free, Gluten-Free
Crock-Pot Corned Beef and Cabbage
Growing up with a fully-Irish grandfather and a family that embraces the Irish culture in many ways, I have always looked forward to the one day a year where we get to celebrate our family traditions - St.Patricks Day!
This day has always brought me so much joy. I remember huddling around a floor of glitter, sequins, and empty shoe boxes working tirelessly on my annual “leprechaun trap” in hopes of finally capturing the tiny guy in green. I remember waking up early and sneaking to find a family member who did not yet have their green on, so you could victoriously pinch them and exclaim that they aren’t following the rules of St.Patricks Day! I remember how excited I was running around my classroom at a young age telling everyone who would listen that my grandpa was in fact, a leprechaun himself [because… obviously if you are 100% Irish, you are a leprechaun… duh!]
And each year, the house would smell of Corned Beef and Cabbage on the stove, soda bread on the table, and there were always green-themed drinks to go along with it.
This recipe kicks off by adding the corned beef to the crockpot and rubbing it with traditional spices + seasonings. Toss in fresh Thyme, bay leaves and garlic cloves. Pour in the water, turn it on low and let the corned beef cook for about 5 hours on it’s own. Cut the potatoes into quarters, chop the carrots and parsnips, and add them into the crockpot with the corned beef for 2.5-3 more hours. When you have 1 hour left, add in the roughly chopped cabbage, stir, and let the crockpot finish cooking.
I love this recipe because I can pretty much just turn on the crockpot and leave it for a majority of the day, add some vegetables - and then dinner is ready!
St.Patricks Day will always be a part of me, and I can’t wait to one day take part in the fun Irish traditions again when we have a family of our own. But, in the meantime, we still enjoy the annual Corned Beef and Cabbage to celebrate!
Crock-Pot Corned Beef and Cabbage
Danielle Webb | 3/18/2020
Prep time: 15 minutes
Cook time: 8 hours (about 15 minutes hands-on)
Total time: 8 hours, 15 minutes
Servings: 8-10
Ingredients:
3-5lb Corned Beef, seasoned with traditional pickling spices or with seasoning packet
1 Tbsp peppercorns
2 tsp onion powder
Dash sea salt
3 bay leaves
3 twigs of fresh Thyme
2-3 garlic cloves, peeled
2 1/2 cups water
6-8 red potatoes, cubed
3 whole carrots, sliced
2 parsnips, sliced
1 head cabbage, roughly chopped
Mustard and ketchup, for dipping
Instructions:
Add corned beef to the crockpot.
Rub meat with seasoning packet (if available), peppercorns, onion powder, and sea salt.
Toss in thyme, garlic cloves, and bay leaves.
Pour in water and set crockpot to low for 5 hours.
After 5 hours, add in potatoes, carrots and parsnips. Stir and let cook 2.5-3 more hours.
About 1 hour before it's done, add in the cabbage. Stir and let cook.
Once it's ready, plate the veggies and potatoes, then remove the thyme, bay leaves, garlic cloves and use a strainer spoon to get the peppercorns out.
Shred or slice the corned beef, depending on your preference.
Serve on a platter alongside traditional soda bread.
P.S. don't forget the ketchup and mustard dipping sauces!
I hope you enjoy this traditional Irish meal and have a great St.Patricks Day with your loved ones.
Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!
xoxo
Danielle Webb