Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes

Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Ingredients:
1 2-4-pound corned beef brisket* (flat or point cut)
1 white onion, sliced
2 pounds red, gold or other baby potatoes (a mixture of any works; peel them if you’d like and halve or quarter if particularly large)
3 carrots, sliced thickly
2 garlic cloves, peeled
½ head green cabbage cut into thin wedges
1½ cups water (or use this week’s lager instead, or a bottle of Guinness!)

Method:
1. Add the sliced onion to the bottom of the slow cooker, then place the corned beef over top. (Sprinkle over the seasoning packet, if necessary; see note.) Add your baby potatoes on top of the roast, then layer the carrots and garlic.

2. Pour over the water, or lager and place the lid on the slow cooker. Cook on high for 5 hours or low for 8 hours total, adding the cabbage during the last 2 hours.

3. Remove the meat onto a cutting board and slice into strips. Serve the meat with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.

*The corned beef from Carlton Farms this week comes brined, seasoned and ready to go for this recipe; if you are using a corned beef purchased from the store, you’ll want to add in the spices from the enclosed seasoning packet that often comes with the brisket.

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to arugula and garden-fresh herbs. Complementing this beautiful bounty are all the ingredients for a feast inspired by the Emerald Isle: Pre-brined corned beef and raisin-flecked Irish soda bread, plus organic rolled oats, a vanilla-caramel nut butter and other produce such as Granny Smith apples, Huckleberry Gold potatoes, Brussels sprouts, carrots and more. As they say in Ireland, sláinte (to your good health)!

Here are a few recipe ideas for the week:

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy supper side.

Tatties & Neeps
The Irish classic!

Irish Apple Cake
Spiced with cinnamon and nutmeg, this delicious apple cake is sure to be a new favorite.

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day and the arrival of spring on Sunday, this week’s box bursts to life with beautiful spring ‘greenery’—from gorgeous cabbage to fragrant sweet bay—as well as all the ingredients for a satisfying holiday supper inspired by the Emerald Isle. With traditional Irish soda bread, side dish-ready produce like carrots, turnips and potatoes, a golden Irish lager and a premium-quality corned beef brisket, all brined and ready to go from Carlton Farms, this week’s box is fit for feasting with your nearest and dearest. As the Irish blessing says: “Bless us with good food, the gift of gab and hearty laughter; may the love and joy we share, be with us ever after.” Enjoy!

Here are a few recipe ideas for the week:

Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes
Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Tatties & Neeps
The Irish classic!

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to peppery arugula greens and garden-fresh herbs. Complementing this beautiful bounty are all the ingredients for a feast inspired by the Emerald Isle: Housemade potato-leek soup and traditional brown Irish soda bread, plus Belgian-style ale, apple cake mix and a pickling spice kit to craft your own corned beef. As they say in Ireland, sláinte (to your good health)!`

Here are a few recipe ideas for the week:

Beet, Cheddar & Apple Tarts
Thinly-sliced beets add beautiful color to these small tarts from Martha Stewart, just the right size for appetizers.

Corned Beef with F&L Pickling Spice
Savory with signature spices, this homemade corned beef is surprising easy to make!

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Tatties & Neeps
The Irish classic! (Feel free to substitute the rutabaga with the turnips from this week’s box—delicious!)

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy supper side.

F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

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