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St. Patrick’s Day Corned Beef Dinner

March 19, 2010

My slow cooker (a Rival® Crock Pot, to be exact) got plenty of use back in the days when we had softball games that went into the dinner hour. Since then, I haven’t used it much. Even on work days, there are so many great recipes that can be prepared quickly.

So what is the main reason I still have my slow cooker? Corned beef for St. Patrick’s Day!

I always get a corned beef from Market House Corned Beef in Seattle; it’s the best! I heard the owner, Vic Embry, talk about cooking it on Tom Douglas’ radio program. He said that you should not rinse it off, and you must leave all of the pickling spices on it. Some people even ask for extra pickling spices.

My recipe is adapted from the one that came with my slow cooker.

Although it always tastes delicious, I have found that the corned beef doesn’t slice neatly when it’s hot out of the slow cooker. It does slice nicely the next day for sandwiches.*


Update, March 17, 2016: If you have a large slow cooker (about 6 quarts), consider trying my new favorite version of corned beef. Click here to see the recipe. It’s only slightly different, but I think it’s improved. 



St. Patrick’s Day Corned Beef Dinner


(printable recipe)


3 – 4 carrots, peeled and cut into large chunks

1 (3 – 4 pound) corned beef, including the pickling spices that come with it

1 large onion, cut into wedges

1 cup water

Potatoes (Yukon Gold are good), scrubbed and cut in large pieces

Cabbage, cut in wedges

Horseradish for serving (optional)


Put the carrots in the slow cooker; put the corned beef on top of them, fat side up. Add the pickling spices. Put the onion wedges on top of the corned beef and add the cup of water.


The pickling spices and pepper that came with the corned beef are on top.


Cover and cook on low for 8 – 10 hours.

About 45 minutes before dinner, put the potatoes in a pan and cover with water. Add about a teaspoon of salt. Bring to a boil; turn the heat to simmer and cook until they are done. Drain, and put back in the pan. (Toss them with a bit of butter, if you want.)

When the corned beef is just about done, heat the oven to Warm. Remove the corned beef to a plate, cover with foil and put in the oven to stay warm. Put the carrots and onions in a bowl, cover with foil and put in the oven to keep warm.

Put the broth from the slow cooker in a large skillet over medium heat. Add the cabbage wedges; cover and cook until done, about 10 – 15 minutes.


* Corned beef sandwich, just the way Bob likes it! Lots of horseradish, a bit of mayo, lots of sliced onions, and corned beef, all on lightly toasted Essential Baking Company Mille Grane bread:

7 Comments leave one →
  1. Byron permalink
    March 20, 2010 8:20 am

    There wouldn’t happen to be any leftovers?

  2. March 20, 2010 8:35 am

    A wee bit. 😉

  3. petalfrog permalink
    March 9, 2013 12:52 pm

    What did you put on top the meat in the pic under the recipe? Not the onions… the red thing and mustard like thing?

    • March 9, 2013 1:44 pm

      Thanks for your great question, petalfrog! Those are the pickling spices and red pepper that came with the corned beef. I’m not sure what Market House’s exact blend is for their pickling spice, but pickling spices often include cinnamon, cloves, coriander seeds, mustard seeds, bay leaves, allspice, and chili peppers. You can buy pickling spice for making pickles and corned beef.

      • petalfrog permalink
        March 9, 2013 1:47 pm

        Excellent! Thanks 🙂


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