This recipe is similar to how I cook our Corned Beef and Cabbage every year, except for the addition of the beer. This is how I am going to try it this year and see how it turns out.

What are your favorite ways to cook Corned Beef and Cabbage and other St. Patricks Day menu ideas?

Slow Cooker Corned Beef and Cabbage

Ingredients

Beef and Vegetables
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 with seasoning packet (2 to 2 1/2 lbs)
1 can (12oz) beer or nonalcoholic beer
Water
8 thin wedges cabbage

Sauce
1/4 cup applesauce
2 Tablespoons Dijon Mustard

Directions

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion.

Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.

Cover; cook on Low heat setting 10 to 12 hours.

Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.

Meanwhile, in small bowl, mix sauce ingredients.

To serve, 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.