For being Irish, St. Patrick’s Day has never been a really important holiday to me. As a kid I always wore green, but I was more than too picky to ever try any of the traditional Irish recipes. As an adult, I didn’t care much for green beer or Irish car bombs, so I’d visit the bar but stick with my usual drink choices.
A bit of trivia: did you know that corned beef and cabbage is actually an American-Irish tradition for St. Patrick’s Day? The Irish rarely ate beef and would typically eat bacon with cabbage and never specifically for March 17th.
Anyway, the great thing about this recipe is you can easily make it in your slow cooker so it will be ready to eat by the time you get home!
Paleo Corned Beef and Cabbage with Potatoes and Carrots
Source: Cookaholic Wife Creation
- 2 ½ lb. corned beef brisket, with spice packet
- 6 medium red potatoes, quartered
- 1 small head cabbage, sliced into 1-inch chunks
- 1 large onion, diced
- 1 ½ cups baby carrots
- 2 sprigs fresh thyme
- 4-6 cups water
1. Layer the potatoes, onions and carrots on the bottom of a 6 quart slow cooker. Place the beef brisket on top, and sprinkle the spice packet on top.
2. Pour the water around the beef, until it almost comes to the top. Add the thyme.
3. Cook on low for 8-8 ½ hours or until the beef is fork tender.
4. Add the cabbage and increase the slow cooker to high for 45 minutes or until cabbage is tender.
5. Slice beef and serve with potatoes, carrots, onions, and cabbage.