Contrary to popular belief, Corned Beef and Cabbage is not a traditional meal you’d find in Dublin on St. Patrick’s Day. Instead, Corned Beef and Cabbage has become a meal we often associate with St. Pat’s in America. So how has this beloved dish become so synonymous with the Irish? Learn about the history behind this popular meal…and get a delicious, and super easy recipe to for Corned Beef and Cabbage to make on your own!
Back at the time of the Irish immigration, the native Irish were settling into their new homes in America, seeking comfort in the tastes of their homeland. In Ireland, that meant a big ol’ dish of boiled bacon! However, since bacon was considered a delicacy, they turned to the more affordable cut of meat: beef brisket.
Being that New York City was a large melting pot of many cultures, the Irish turned to their Eastern European counterparts, adopting their way of brining meat as opposed to their own traditional “boiling” method. Brining is a process of salt-curing meat. The “corn” in reference to Corned Beef actually refers to the corn-kernel-sized pieces of salt used to brine the beef made for this dish.
As for the cabbage? This was naturally paired with the beef, as it was the least expensive vegetable available to the Irish at the time! Carrots and potatoes (which were also widely available, and affordable to make) became staple ingredients served alongside this dish.
With just a few simple ingredients, and a slow-cooker, you too can indulge in this Irish-American traditional meal. Just set it and forget it with this easy and convenient recipe…
Slow-Cooker Corned Beef & Cabbage
1 4-5 lb Beef Brisket with Seasoning Packet
1 Yellow Onion, sliced
4 Carrots, peeled and chopped
1 lb Fingerling Potatoes
4 Cloves Garlic, Minced
1 16 oz Stout Beer (we like Guinness for this recipe!)
2 cups Beef Broth (or replace with another beer)
1 head of Cabbage (Green or Savoy Cabbage works well), chopped in eighths
Fresh Parsley, for garnish
- Place corned beef in slower cooker. Add contents of spice packet on top of beef. Add all remaining ingredients, except cabbage.
- Cover and cook on high for 5 hours or low for 8-10 hours.
- 30 minutes prior to serving, remove corned beef and add cabbage to the slow cooker. Cover cabbage with liquid.
- Slice, shred or chop the corned beef into chunks. Place back into the crock pot for another 30 minutes. Cooking alongside the cabbage!
- Serve corned beef with cooked vegetables. Garnish with freshly chopped parsley. Enjoy!
This St. Patrick’s Day tradition is the perfect celebratory meal! Enjoy with a Guinness for an extra festive holiday ?
Cheers, and Happy St. Patrick’s Day ?