corned beef and cabbageThere's nothing more traditional than corned beef and cabbage for St. Patrick's Day, right? Well ... sort of ...

In actuality, the dish was popular in Ireland a long time ago. Now? Not so much. Later, Irish immigrants -- who were trying to save a quick buck -- brought it to the United States. Otherwise known as "bacon and cabbage" in their native land, the immigrants swapped corned beef for bacon (because it was cheaper) and, well, the rest is history!

Make this easy recipe at home today and it will be ready just in time for Thursday's celebration of all things Irish. My suggestion? Pair it with a nice pint of Guinness, and you have a perfect St. Patty's Day meal fit for a leprechaun king!

Corned Beef and Cabbage from Good Housekeeping:

  • 2 cloves crushed garlic
  • 2 bay leaves
  • 12 parsley stems
  • 1 tablespoon black peppercorns
  • 8-inch square cheesecloth
  • 1 corned beef brisket (3 1/2 to 4 pounds)
  • 1 pound carrots, sliced into 2-inch pieces
  • 1 1/2 pounds small red potatoes, left unpeeled and quartered into smaller pieces
  • 1 small head of green cabbage, sliced into 8 wedges

Wrap the garlic, bay leaves, parsley, and peppercorns in the cheesecloth and tie with a string. Place bundle in the bottom of a 6-quart slow cooker.

Add the corned beef, and then top with carrots and potatoes. Pour in enough water to completely cover the ingredients and meat, and then place the cabbage on top.

Put the slow cooker on a low setting and cover. Cook until the beef is tender, about 10 to 12 hours. Plate corned beef atop of cabbage and vegetables, and serve warm.

 

Image via theculinarygeek/Flickr