St. Patrick’s Day is tomorrow and although I’ve already posted one recipe for Corned Beef, I wanted to add this one as well. This Corned Beef, aka Kells Torridan’s Corned Beef, is cooked in a slow cooker and allows you to celebrate while dinner prepares itself!
I rarely buy corned beef because it’s so expensive, but on March 18th my grocery store drops the price and I buy as many flat-tip cuts (I prefer it to the point-tip cut) as will fit in my freezer. This is one of the those recipes that works better with frozen meat. That way, closer to deadlines and during launches (like my launch for EVERY DEEP DESIRE), I can throw one in the crock pot and have a dinner and lots of leftovers! And this recipe makes great sandwiches.
A number of my ex-soldier characters in the Deadly Force Series are of Irish descent from South Boston. (The commanding officer’s name is Kells Torridan hence the nickname!) My guess is that since they’re ex-Green Berets living above a cheesy, pirate-themed gym with a galley kitchen that includes a slow cooker and a hot pot, they’d made this recipe. 🙂
Beannachtaí na Féile Páraic oraibh! (St. Patrick’s Day blessing upon you!)
Slow Cooker Corned Beef
My husband and I are both of Irish descent, but we never loved corned beef growing up. But this recipe is flavorful enough without being too fatty. I always buy the "Flat Cut" corned beef instead of the Point Cut because it's less fatty. But that also means it can be less flavorful and tender–so I use the crockpot to keep the meat moist. I always throw away the seasoning packet that comes with the corned beef because I'm not sure what's in it and I've never liked it.
Ingredients
- 1 3 pound Flat Cut Corned Beef
- 1 onion
- 1 stalk celery
- 4 medium potatoes peeled and halved
- 20 baby carrots
- 1 cup beef broth
- 1 bay leaf
- 1 teaspoon garlic minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 4 small green cabbages cut into wedges
- 1 teaspoon caraway seed (optional)
Instructions
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Place the onion, celery, potatoes, and carrots into the bottom of the slow cooker.
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If you'd like, trim any visible fat off the meat and place it on top of the veggies in the slow cooker.
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In a small bowl, whisk together the broth, bay leaf, garlic, Worcestershire sauce, and dry mustard. Pour over the meat and place the cover on the slow cooker.
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Cook on low for 7 hours and then add in the cabbage and caraway seed. Cook for another hour. Take the meat out and let it rest on a cutting block for 10 minutes before slicing and serving. Serve the meat alongside the vegetables.
