Although most folks think corned beef and cabbage is a traditional Irish dish, it actually originated in the United States.
In fact, the St. Patrick's Day meal in Ireland usually centers around lamb or bacon. However, in the late 19th century, Irish-American immigrants began using corned beef instead of bacon and the association has stuck.
Slow Cooker Corned Beef and Cabbage
- 3 1bs of corned beef brisket
- 3 carrots
- Head of cabbage
- Onion, cut into chunks
- 3-4 small yellow potatoes
- 3-4 cups of water (enough water to cover brisket)
- 2 Tablespoons apple cider vinegar
- Freshly ground pepper, to taste
In the slow cooker, stir together the vinegar, pepper, water, and onion. Scatter potatoes on top.
Place corned beef and the contents of the packet (included with brisket) in the slow cooker, then set on LOW for 8 hours.
Wash and shred the cabbage, then place the shredded pieces on top of the corned beef during the last 1-1 ½ hours of cooking.
Enjoy as is with the veggies or with a side of noodles.