Schatzi: I like Corned Beef & Cabbage any day of the year, especially in the winter months. Coming home after a long day at work or school to a house warm and reeking of delicious meat is never a bad thing, and my trusty ancient Crock-Pot is invaluable for Corned Beef and Cabbage, as well as Pot Roast–which aren’t very distant relatives, really. After all, Corned Beef & Cabbage closely resembles the New England Boiled Dinner, and is an adaptation the Irish made after their arrival in America. Since I like it, I always take advantage of the corned beef sales around March 17, historicity be damned!
I do a pretty basic Crock-Pot Corned Beef and Cabbage: Cut carrots, potatoes, and onion into large chunks and scatter in the Crock-Pot. Rince the beef, pat dry, and cut into two large pieces to better fit my Crock-Pot. Toss in the seasoning packet, rub the beef with a tablespoon or two of brown mustard if I have any, the pour over two or three tablespoons of brown sugar mixed with a half cup of water, and add a bay leaf. Cover vegetables with a dry Irish stout (I prefer Beamish, but sometimes Guinness is all I can find) and some water. Pop the lid on that sucker and cook for 8-10 hours on low. Add cabbage wedges in the last 30-40 minutes of cooking.