Last year, St. Patrick's Day fell on a Friday. What do you do when March 17th falls on a Friday? According to the archdiocese of Chicago, Chicago’s Irish-Catholics MAY eat corned beef, as long as you substitute another form of penance. Whew. Just kidding. I made this corned beef on Wednesday so we could eat it before St. Patrick’s Day and again after since it’s even better a day or two later. It was my first time ever making corned beef and we thought it was great. —Michelle Barry
6 to 8
corned beef brisket, pre-cured
yukon gold potatoes, cut in half
large carrots, chopped into 2" pieces
head of green cabbage, quartered
Water, to cover meat
In This Recipe
Rinse off the meat under cold running water. You can purchase it pre-cured or cure it yourself. Here is a recipe for home-curing http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363.
Place the meat in the slow cooker with enough water to go ½ to ⅔ the way up the sides of the meat.
Turn slow cooker on low for 7 hours.
At the 5 hour mark, open the lid, turn the meat over and put the cabbage, carrots and potatoes in with the corned beef, stirring into the cooking liquid until everything is moistened.
Once the timer goes off (7 hour mark), remove and slice your corned beef.
Remove the vegetables from the pot leaving the cooking liquid.
Place your vegetables on a large serving platter and lay slices of corned beef on top.
Add 1 tablespoon of dijon mustard to the cooking liquid and boil the liquid for about 10 minutes until it is reduced slightly - tasting to make sure it’s not reducing too much (i.e. getting too salty).
Pour the cooking liquid over your meat and vegetables and serve.