Corned Beef and Cabbage Recipe for St. Patrick's Day

Growing up in the Bronx and going to an Archdiocesan Catholic school, St. Patrick’s Day is a national holiday.  If you went to Cardinal Spellman or Cardinal Hayes you were off from school and would be expected to march in the annual St. Patrick’s Day parade going up Fifth Avenue.  As first generation Irish-Americans, we alternated between marching behind the contingent from my father’s home county, Armagh, and my mother’s, Cavan.  For children of immigrants, the parade is a wonderful celebration of the Irish and their contributions to America.

I absolutely love the day and enjoy being a part of the parade when I can.

One of the traditions of the day is to have a home cooked Corned Beef and Cabbage dinner.  There are many recipes you can try but one of my favorite and easiest to follow it this one from 

Below is the how to step-by-step recipe slightly modified for added flavor (a bottle of Smithwick’s Irish ale).  Best to start this using a slow cooker before you head down to the parade. It will be ready when you return home to enjoy.

Original recipe, makes 6 servings

1 onion, cut into wedges
4 potatoes, peeled and quartered
1 pound carrots, cut into large chunks
2 cups water
1 bottle of Smithwick’s premium Irish ale
3 cloves garlic, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon ground black pepper
1 (3 pound) corned beef brisket with spice packet, cut in half
1 small head cabbage, cut into wedges


Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, ale,garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.

Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

In addition, I have added a video clip to help those who might like a few visual cues. Slainte!


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