Like many Americans, I had my first taste of corned beef and cabbage on St. Patrick’s Day. But here’s the deal, it is really more of an Irish-American dish rather than a true Irish meal. No matter its origins, I love, love, love corned beef (I will never turn down a Reuben sandwich) and I love, love, love cabbage. The two were just made to go together.
I don’t have a slow cooker (don’t ask) but I think this recipe would be ideal for tossing into the crockpot in the morning and then cooking the cabbage with about 3 cups of the cooking water when you get home.
Most corned beef briskets come with a flavor pouch. You can discard it because you won’t need those seasonings for this recipe.
6 pounds corned beef brisket
1 small onion or 1/2 large onion
2 cloves of garlic, minced
2 bay leaves
Head of cabbage (6-8 pounds)
Rinse corned beef and place in a soup pot.
Bring to a boil, cover, and cook over low heat for 3 hours or until tender. Add boiling water from time to time to keep meat covered.
Cut cabbage into wedges and add to the pot. Cook until tender, about 15 minutes.
Drain well. Slice the meat across the grain and serve.