This slow cooker corned beef and cabbage is so good you’ll make it more than just on St. Patrick’s Day!
I know St. Patrick’s Day comes every year, but this is the first time I’ve ever made corned beef and cabbage. For my virgin time I used an amazing recipe from Foodie Crush as a guide. So, a big thanks goes out to Heidi for creating this awesome recipe! This slow cooker corned beef and cabbage recipe is a keeper!
Not only is this recipe delicious, but it’s so easy because the slow cooker does the work! I can’t believe this is the first time I’ve ever made this, because it really is so good.
So, here it is a few days before St. Patrick’s Day and I’m sitting in my kitchen drooling over the aroma in my apartment. Should I wait to serve this in a few days for the actual holiday? Should I just give up and dig in now? What’s a girl to do…
Okay, now 5 minutes has passed and I have scarfed down 4 slices of this melt-in-your-mouth meat. And 3 big hunks of rich potato. And a few carrots. Oh, and I dipped everything in the non-dairy horseradish sauce I made. Now, I can save the rest for the actual day…
If you are looking for another great meat recipe that cooks in the slow cooker, try my recipe for Slow Cooker Pulled Pork!
And by the way, you can eat corned beef and cabbage and still be healthy:
Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I was able to find a pre-brined, nitrate-free corned beef brisket, so I felt really lucky!
Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.
Cabbage can help control a cough and lessen the symptoms of the common cold — in olden times, cabbage tea was given to people who had contracted the whooping cough. It’s also good to combat constipation and hot flashes.
Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and
I added a great Chinese herb to my slow cooker, so that it could infuse it’s medicinal magic into the food. I used Bai Shao (White Peony Root). This herb nourishes the blood — it’s great for regulating your menstrual cycle, stopping abdominal pain, and can be good for some types of headaches.
- 2-1/2 lb uncured, pickled beef brisket (if yours is not pickled already, sprinkle a bit of pickling spice on the top of the meat)
- 12 baby carrots (or 4 regular carrots, cut into 2-inch pieces)
- 4 medium yellow potatoes, cut into 2-inch pieces
- 1 yellow onion, quartered
- 1 12-oz bottle of dark beer
- 6-oz of light beer
- 7 fresh thyme sprigs
- 5 pieces raw Bai Shao (an optional Chinese herb that will not change the flavor of the dish; see above explanation of this herb's benefits)
- ½ head green cabbage, cut into wedges
- ½ cup full-fat coconut yogurt
- 2 Tbs prepared white horseradish
- Place the corned beef, carrots, potatoes, onion, beer, hyme sprigs and Chinese herbs if you are using them, in the slow cooker.
- Cook on high heat for 5 hours.
- Place the cabbage wedges on top.
- Cook an additional 1 hour.
- Let cool a bit and slice the meat against the grain.
- Make the sauce by mixing together the yogurt and the horseradish.
- Place the sliced meat and the vegetables on a platter. Drizzle some of the cooking liquid over.
- Serve the sauce on the side.