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Irish Channel Corned Beef and Cabbage

5.0

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Image may contain Plant Food and Salad
Photo by Michael Palumbo

In the melting pot of New Orleans culture, our Irish heritage is one of the lesser-known components. However, the Irish played a pivotal role in the history and development of this great city. Lauren's ancestors' landing here can be traced to the year 1825.

Today, many Irish pubs are scattered around town, and we refer to the area where many immigrants settled as the Irish Channel. Every year, in addition to attending local St. Patrick's Day parades and festivities, we like to celebrate the Irish by making this recipe.

Recipe information

  • Yield

    Serves 6-8

Ingredients

3 pounds corned beef
1 onion, chopped
1 1/2 cups water
1 14-oz. can chicken broth
4 carrots, chopped
1 head cabbage, broken apart

Preparation

  1. Step 1

    Rinse the corned beef and cut off excess fat.

    Step 2

    Place the onion on the bottom of the slow cooker.

    Step 3

    Place the corned beef on top of the onion.

    Step 4

    Add water, chicken broth, carrots and cabbage.

    Step 5

    Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.

Reprinted with permission from In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller. Copyright © 2014 by Patrice Keller Kononchek and Lauren Malone Keller. Photographs by Michael Palumbo. Published by Pelican Publishing Company, Inc.
TagsStewSoup/StewIrishEuropeanCajun & CreoleSouthernAmericanCorned BeefBeefMeatGreen CabbageCabbageLeafy GreensVegetableCarrotRoot VegetableOnionMainDinnerNut FreeGluten FreeDairy FreeEasyMake AheadBraiseSlow CookerInstant PotCookbooks

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