What could be quintessentially more Irish than corned beef and cabbage? This recipe swaps out the potatoes out for a more carb-friendly dish, while still packing a lot of flavor. The addition of beer to the brisket makes a noticeable difference in keeping the meat tender while cooking. Serve this bad boy with some biscuits and we promise your St. Patrick’s Day dinner will be a huge hit with your fam.

slow-cooker-corned beef

Ingredients
3-4 lbs corned beef brisket
1 onion, coarsely chopped
1/4 c cider vinegar
1/4 c brown sugar
1-2 tbsp Dijon mustard
1/2 tsp pepper
1/4 tsp ground cloves
1 medium head of cabbage, cut into wedges
1 apple, sliced
12 oz dark beer

Method
1. Place corned beef brisket in the slow cooker.

2. Top with onion. Mix vinegar, brown sugar, mustard, pepper and cloves and pour over top of brisket.

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3. Add the cabbage wedges and apple slices.

4. Pour beer over top.

5. Cover and cook on low for about 7 hours or high for about 4-5 hours.

Recipe adapted from Becke at Columbus Foodie, photo courtesy of swampkitty