I don't think you should have to wait for "once a year" to have corned beef (St Patrick's Day) this is excellent in the slow-cooker - year round! Enjoy - Diane
Corned Beef w/cabbage
4 medium red potatoes, unpeeled, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 6 wedges
1 corned beef brisket (flat cut)with seasoning packet (3 - 4 lbs)
1 can (12 oz) beer or nonalcoholic beer
Water (approx 4 cups is what mine took)
8 wedges cabbage, small-med head of cabbage
I used a paper towel to wipe light olive oil around interior of slow cooker (make for easy cleanup!) or use a crock pot liner/bag. I use my 6-quart slow cooker - you need a large cooker as this is a lot of food cooking at one time.
In cooker, place potatoes, carrots and onion. Top with corned beef fat side UP; sprinkle with contents of seasoning packet. Add beer and enough water to just cover up sides of corned beef.
Cover; cook on High heat 8-9 Hours (adding cabbage to cook the final 1 hour of remaining cook time.)
Add cabbage wedges to vegetables and broth in cooker until cabbage is tender.
To serve, I slice the "fat cap" off top of beef and cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
If your corned beef doesn't have its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string. Add the packet to the cooker.
Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine and spices are added for a distinctive tangy flavor.
Recipe Adapted from: Betty Crocker
Photos by: Diane Baker for Canning and Cooking at Home