I wanted to make sure I posted this recipe well in advance of St. Patrick's Day so you'd have time to get all the ingredients and plan your own feast! Homemade corned beef is unbelievably delicious and so so easy to make! How easy?
- 4 russet potatoes, peeled and quartered
- 4 large carrots, peeled and cut into chunks
- 1 (4 lb.) corned beef brisket with seasoning packet
- 1.5 cups apple juice
- 1 green cabbage, cut into 16ths
- salt and pepper to taste
Some of the ingredients!
One brief warning: you will need a really big slow cooker. Mine is over 5 quarts and when I added the cabbage it was filled to the brim! And one helpful hint: if you're not using a slow cooker liner, you really should! I know, I know: there's only 4 to a box and the box is over $4 and you just throw away the liner afterwards. But that's the joy! You just throw it away! You aren't trying to figure out a way of disposing of any grease or juices that might have been hanging out afterwards that you don't want to just wash down the drain (but sure as heck isn't getting added to leftovers). Clean-up is a breeze! Now that I've thrown all that in....
Layer the potatoes and carrots in the bottom of the slow cooker. Rest the brisket on top and sprinkle with the seasoning packet. You should have wriggle room on all sides where the brisket isn't touching. Pour the apple juice along the side. The aim is for you to not rinse the spices off the brisket. Cover and cook on low for 6 hours. Ok, yeah, I know that's a long time. But it's worth it! And that gives you almost 6 hours to run errands and still come back and cut up the cabbage right before you add it (because that's what I did and you want to be just like me, right?).
So cut up your cabbage and start nestling it around the brisket. Some of the wedges will start falling apart so I used some of those to cover the top of the brisket!
Right up to the brim! Thank goodness for the domed lid!
After you've added the cabbage, put the lid back on and cook for another 2 hours. The beef and cabbage should both be tender. Take everything out and put it on a platter, season with salt and pepper, and serve immediately! And forget to take pictures before you cut it!
Worth it! So delicious!
I hope you love it as much as I do! It's a delicious one-pot recipe to have in your arsenal all year, but so fitting for St. Patrick's Day! Let me know what you think! And be on the lookout for more St. Patrick's Day recipes!