St. Patrick’s Day – A Day Late Crock-pot Corned Beef and Cabbage

Serves: 4


  • 2 lbs lean corned beef brisket, fat trimmed a little
  • 1 cup pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/2 tsp Salt
  • 1/2 tsp whole peppercorns


In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, salt, peppercorns and 3 cups of water. Cover and cook on high 4 hours. Add cabbage, cook on high 1 hour 20 minutes more.

Serve with Soda Bread and salad of choice. *See Soda Bread Recipe

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