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Slow Cooker Corned Beef Recipe for St. Patrick's Day Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 4 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 4-8 hours (slow cooker) or 90 minutes (Instant Pot)
  • Total Time: 4 hours 10 minutes to 8 hours 10 minutes (slow cooker) or approximately 1 hour 45 minutes (Instant Pot including pressure release)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Irish

Description

This slow cooker corned beef recipe is perfect for a tender, flavorful main course, ideal for St. Patrick's Day celebrations. Using a crock pot allows the beef to cook slowly and absorb all the seasoning, resulting in juicy, fall-apart meat with minimal effort. The recipe also includes tips for cooking cabbage and potatoes separately to complement the dish perfectly.

Ingredients

Meat and Seasoning

  • 1 package corned beef (with seasoning pack)
  • 1 1/2 cups water

Instructions

  1. Prepare the Corned Beef: Place the corned beef into your crock pot, fat side up if possible, and sprinkle the seasoning pack evenly over the top of the meat.
  2. Add Water and Flavor: Pour 1 1/2 cups of water into the empty packaging from the corned beef to collect any residual seasoning and flavor, then pour this liquid over the corned beef in the crock pot.
  3. Slow Cook the Meat: Cook on high for 4-5 hours or on low for 6-8 hours until the meat is tender and easily pierced with a fork.
  4. Optional - Cooking Potatoes and Cabbage: To cook potatoes in the crock pot, add them to the crock pot 4 hours before finishing. Add the cabbage 2 hours before serving to ensure they are tender but not overcooked. Boil cabbage and potatoes separately with a few ladles of the cooked corned beef juices for enhanced flavor.
  5. Instant Pot Alternative: Place the corned beef and water in the Instant Pot. Cook on high pressure/manual setting for 90 minutes, followed by a natural pressure release of at least 12 minutes. For potatoes and cabbage, remove the cooked meat, add vegetables, and cook on high/manual for 5 minutes with a quick pressure release.

Notes

  • For enhanced flavor, boil cabbage and potatoes with some of the corned beef cooking juices.
  • When cooking vegetables in the slow cooker, add potatoes 4 hours before serving and cabbage 2 hours before serving to prevent overcooking.
  • If using an Instant Pot, the cooking time significantly decreases, with precise pressure cooking for optimal texture.
  • Cooking cabbage and potatoes separately helps keep the flavors distinct and prevents vegetables from becoming mushy.

Find it online: https://suerecipe.com/slow-cooker-corned-beef-recipe-for-st-patricks-day-recipe/