There's no better way to celebrate St. Paddy than with a showstopping feast of beef, cabbage, carrots, and potatoes. To create the traditional flavor profile of corned beef and cabbage without the traditionally massive sodium spike, we simmer brisket in a strong aromatic spice blend at low and slow heat rather than starting with brined beef.
My market didn't have brisket so I substituted boneless chuck roast. It came out so tender and delicious. The house smelled wonderful all day. The family loved it. Would make again and will search out brisket next time.
While the meat was tasty, the spices in this dish do not favor cabbage, which tasted truly awful and had to be thrown out. There are much better ways to prepare a brisket.
Our family really liked this recipes. The cabbage was very tasty and cooked perfectly in our slow cooker with the meat. The spice rub added a lot of flavor. It was also a super easy recipe.
This recipe was ok...not great, and not terrible. I cooked the cabbage with the potatoes and carrots, and it came out just fine.
This recipe was great. My husband & I both loved it. It was perfect for a Sunday evening dinner. The cabbage cooked perfectly in the slow cooker.
I've been cooking brisket for years - this wasn't a stand-out recipe. The spice rub is great, but the cabbage didn't cook (had a feeling it wouldn't, since it is placed on top of the brisket and hence has no liquid in which to cook). I also chose to roast the carrots and potatoes separately, glad I did, I think boiled would be bland. And, I thickened the sauce (needed it) before serving.
