CHICOPEE, Mass. (Mass Appeal) - St. Patrick's Day is this weekend and we are cooking up a favorite traditional Irish dish, corned beef and cabbage. Chef Bill Collins is a Personal Chef and he showed us how to make it in your slow cooker!
Corned Beef in a Slow Cooker
Yield: approximately 6-10 servings
- 3-5 lbs raw corned beef
- 2 carrots, peeled and cut into chunks
- 2 onions, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 4 cloves
- 1/4 teaspoon cinnamon
- 3 small pieces, crystallized ginger
- 1/4 teaspoon juniper berries
- 1/4 teaspoon allspice
- 1/4 teaspoon whole peppercorns
- Place the ingredients in a slow cooker. Put in enough water to cover the meat by 1 inch. Set the cooker on low, covered, for 8 hours.
- When the meat is cooked, remove it from the cooker, and discard the water and cooked vegetables.
- If the corned beef is too large to fit into the slow cooker, cut it in half to fit. Make sure the water covers it before cooking.
- You may save and use the carrots from the cooking liquid. They may still be firm and tasty. The other vegetables will be mushy, and should be discarded.
- If your corned beef comes with a flavor packet to add to the cooking water, discard this. It will add too much flavor tot he flavors you're adding with this recipe.
Roasted Root Vegetables (Optional)
- 4 red bliss (or other type) potatoes
- 1 large yam, peeled
- 2 carrots, peeled
- 2 medium onions, peeled and quartered
- 1/4 cup olive oil
- 1 tablespoon dried thyme (optional)
- 2 teaspoons salt
- 1 teaspoon pepper
- Preheat the oven to 400°
- Cut the potatoes, carrots, and yam into bite-sized pieces. Spread onto a sheet pan, with the quartered onion.(Leave the onions quartered; don't try to break them up, as they'll do that anyway as they cook.)
- Add olive oil, thyme, salt and pepper, and mix well with the vegetables.
- Roast for approximately 45 minutes, or until the vegetables are cooked through, and browned. Every 10-12 minutes, turn the vegetables over to prevent them from sticking to the pan.