Corned beef and cabbage is not a traditional dish in Ireland but rather a traditional dish in the U.S. and eaten only during the holidays. Ireland Immigrants who migrated to the U.S. beginning in the 1850s, yearned for the taste of their traditional foods but wasn’t able to afford the high price of pork. So instead, they settled for brisket, which was a much cheaper meat.
Instead of boiling the beef, the Irish used cooking methods of other cultures. Brining was a technique of the Eastern Europeans, which is a way of salt-curing meat. Corn had nothing to do with the dish, but was associated with the small kernel-sized salt crystals that were used to preserve the meat.
The corned beef was served with vegetables such as cabbage, carrots and potatoes.
To this day, this hearty dinner is still served in the US. on Saint Patrick’s Day.
Slow Cooker Corned Beef and Cabbage
■ 6 to 8 medium potatoes (red-skinned, Yukon Gold, fingerlings, etc.)
■ 3 medium carrots
■ 2 to 3 ribs celery
■ 4 pounds corned beef brisket (preferably flat cut)
■ 1 (2-pound) head of cabbage
■ 1/2 teaspoon black pepper
■ 1 1/2 cups water
Steps to Make It
01 Gather the ingredients.
02 Peel the potatoes and cut them into 1/2-inch slices.
03 Peel the carrots and slice them into 1/4-inch rounds.
04 Slice the celery.
05 Lightly butter a 5- to 6-quart crock pot, or spray it with nonstick cooking spray.
06 Layer the potato slices over the bottom of the pot with carrots and celery.
07 Place corned beef on vegetables. If it doesn’t fit comfortably in your slow cooker, cut it into 2 or 3 pieces.
08 Slice the cabbage into 8 wedges.
09 Arrange the wedges around the meat and add the pepper and water. Alternatively, if the slow cooker is not large enough, boil the cabbage wedges on the stovetop in a small amount of lightly salted water about 10 to 15 minutes before the corned beef is ready.
10 Cover and cook on high for 1 hour.
11 Reduce the heat to low and continue to cook on the low setting for 6 to 8 hours, or until the corned beef and vegetables are tender.
12 Remove the meat to a platter, cover with foil, and let it rest for 10 to 15 minutes before slicing.
13 Slice and serve!