Corned Beef and Cabbage is a popular Irish dish. A variant of pork and potatoes, this dish appeared during the late 1700's when the Irish substituted Corned Beef as a more cost-efficient substitute for pork and cabbage for the potatoes. This budget-friendly dish served as a hearty meal for cash-strapped immigrants living among the New York City working class, according to Hungry History.
If you want to try your hand at this traditional dish, try out this fail-proof Slow Cooked Corned Beef and Cabbage recipe from Allrecipes.
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To start, cut 10 small red potatoes into quarters and place at the bottom of your slow cooker. Chop 1 onion into medium-sized pieces and add on top of the potatoes. Next, add 4 large carrots, peeled and cut into small pieces (you can also use 2 cups of pre-cut matchstick carrots)
While you are working on your vegetables, coarsely chop one head of cabbage and set aside. (Store, covered, in the fridge as you won't need the cabbage until much later).
Pour four cups of water over the vegetable mix and place your corned beef brisket on top.
When choosing your corn beef brisket, you can choose from a flat cut or point cut. The flat cut brisket slices easier than the point cut, and has a layer of fat on the bottom that will help keep the meat moist, according to Eat Like No One Else.
After placing your meat on top of the vegetables, add 6 ounces of your favorite beer. Any type of beer (including light) will work fine. Add the spice packet that came with your corn beef, and cover. Cook on high for 7 hours.
About an hour before serving, open the slow cooker and add the cabbage. Gently press the cabbage until it is coated in liquid, put the lid back on your slow cooker and continue cooking for an hour.
After removing the corn beef from the slow cooker, carve the meat across the grain. By cutting against the grain (where the fibers of the meat are held together) you get more tender bites, according to Serious Eats.
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Serve with potatoes, bread and beer for a traditional Irish meal.