Corned beef and cabbage is a quintessential St. Patrick’s Day meal, but I’d argue it can be enjoyed any time of the year! Yum!
Despite only making corned beef and cabbage once a year (and sometimes never), it’s easily one of my favorite meals. Seriously.
Tender, fall apart meat. Silky soft potatoes, carrots, and cabbage that blend together like magic (especially when
slathered with topped with a little butter). And the leftovers. Mmm…
Anyway, the recipe I ended up using starts out in the slow cooker, which I love because it’s so easy and makes the meat super tender (I need to play around with converting it to my Instant Pot, though … that would be even easier).
But then it gets even better. About 45 minutes before it’s time to eat, you use the oven to give a finishing glaze to the corned beef, while the cabbage cooks up in the slow cooker broth.
And it’s wonderful. Especially the glaze, which my husband would have guzzled by the cupful (had I let him).
[i]For the glaze[/i]
For the glaze
Serve with potatoes, carrots, onions, and cabbage from the slow cooker.