Queens Eats: Slow Cooked Corned Beef and Cabbage

Try your hand at this tasty, but filling, meal that can be easily cooked in a Crock Pot.

This article was written by Erin Walsh.

I, for one, am a firm believer that one can never have enough luck.

This is why I decided to celebrate another side of my lineage, Irish (shocking, right?), by making a belated New Year’s Corned Beef Brisket and Cabbage to ring in the new year properly.

I also realized that this week is the one-year anniversary of the Bayside/Douglaston and Forest Hills Patch Queens Eats column, so happy anniversary, dear readers. May 2014 bring you much fortune, good tidings and luck. And succulent cured meats.

Slow Cooker Corned Beef & Cabbage (Source: Spoonful.com)


1 (4 - 5 pound) corned beef, rinsed
1 medium head of cabbage, cut into 2-inch wedges
6 red potatoes, halved
4 carrots, cut into ½-inch chunks
1 medium onion, cut into ½-inch chunks
2 cups low sodium chicken stock or water
8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
3 large bay leaves
1 tablespoon Dijon mustard
1 teaspoon black pepper corn


1. Place onions, carrots and potatoes in the bottom of a large slow cooker pot.

2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns and Dijon mustard.

3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef. If not, add more water or stock. Cover and cook on low setting for eight hours.

4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).

5. Plate beef and veggies.

6. Slice beef against the grain and serve with extra mustard.


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