Celebrate the Luck of the Irish Without Guilt!

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St. Patrick’s Day is celebrated annually on March 17. This is the anniversary of St. Patrick’s death and the Irish have observed this day as a religious holiday for over 1,000 years. Irish families would traditionally attend church in the morning and celebrate in the afternoon. People would dance, drink and feast – on the traditional meal of Irish bacon and cabbage.

The celebration of St. Patrick’s Day continues on to today. It includes shamrocks, all things green, parades and of course, food! The first food I think of for this special day is Brisket and Cabbage. Here’s a recipe for you that will make you think you found the pot of gold at the end of the rainbow!

Slow Cooker Beef and Cabbage with Potatoes and Carrots

There’s no better way to celebrate St. Paddy then with a show stopping feast of beef, cabbage, carrots, and potatoes. To create the traditional flavor profile of corned beef and cabbage without the traditionally massive sodium spike, we simmer brisket in a strong aromatic spice blend at low and slow heat rather than starting with brined beef.


35 mins


8 hrs 35 mins


Serves 8 (serving size: 3 ounces beef, 1/8 head cabbage, 3/4 cup potato and carrot mixture, and about 1/4 cup jus)


  • 1 ¾ teaspoons salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 2 tablespoons brown sugar
  • 2 teaspoons ground mustard
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 (2-pound) beef brisket, trimmed
  • 1 cup unsalted beef stock
  • 3 tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 medium onions, cut into wedges
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 1 head Savoy cabbage, halved
  • 2 pounds small red potatoes, quartered
  • 1 pound trimmed baby carrots
  • 1 tablespoon unsalted butter, melted


  • Step 1

Combine 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 5 ingredients (through cloves) in a small bowl. Rub mixture over all sides of brisket. Place brisket in a 5- to 6-quart slow cooker. Add stock and next 5 ingredients (through bay leaves). Arrange cabbage halves over top. Cook on LOW 8 hours or until beef is very tender. Transfer beef to a cutting board; discard bay leaves.

  • Step 2

Place potatoes and carrots in a large saucepan; add cold water to cover potatoes by 1 inch. Bring to a boil; cook 8 to 10 minutes or until tender. Drain. Toss with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter. Cut brisket across the grain into thin slices. Cut each cabbage half into 4 wedges. Serve brisket with onions, cabbage, potatoes, carrots, and jus.

Nutrition Facts

Per Serving:

352 calories; fat 10.4g; saturated fat 4g; mono fat 4.4g; poly fat 0.5g; protein 28g; carbohydrates 37g; fiber 7g; cholesterol 74mg; iron 4mg; sodium 718mg; calcium 102mg.

By Jackie Plant

Recipe by Cooking Light March 2015