Cassie’s Ruminations

Corned Beef, Potatoes, and Cabbage

This is a traditional Irish-American dinner. It’s not all that popular over in Ireland; you’re much more likely to find a lamb stew. Nonetheless, it is a very tasty meal and a nice way to mark Saint Patrick’s Day.

I do mine in the slow cooker, simmering until falling apart, and infusing the cabbage and potatoes with the corning spices. This time, since the day fell on a weekday, I put the corned beef and potatoes in for the whole 8 hours, and put in the cabbage when I got home and let it go for another 1½ hours before we ate.

Be aware that the brisket shrinks significantly when cooked, so buy more than you think you’ll need. Mine this year was 2½ lbs, and you can see how small it got.

Corned Beef, Cabbage, and Potatoes
(for at least a 6 quart slow cooker)
Makes 6 servings

2 cups hot water
2 tbsp cider vinegar
2 tbsp sugar
½ tsp black pepper, coarsely ground
2-3 lbs corned beef brisket
8 small potatoes, quartered (Yukon Gold or Red are nice) – about 1 ½ lbs total
1 medium head of green cabbage, cut into 6 wedges

Combine the water, vinegar, sugar, and pepper in a bowl and stir to dissolve the sugar. Set the corned beef in the crock pot and pour the liquid mixture over the top. Cover and cook for 3-4 hours on low. Remove the lid and arrange the potatoes and cabbage wedges
on top. Replace the cover and cook for another 3-4 hours on low. Serve the beef sliced on a platter with the potatoes and cabbage all around.