Slow Cooker Corned Beef and Cabbage
Yields 6 servings
 
Prep Time
10 minutes
Cook Time
5-8 hours*
 
Ingredients:
1 (3 to 3-1/2 pound) boneless corned beef brisket with pickling spice packet
1 to 1-1/2 pounds Dutch baby potatoes, chopped in bit sized pieces
5 to 6 carrots, peeled and cut into 2" chunks (I used organic rainbow carrots)
4 cups vegetable or beef broth (I used vegetable)
2 cloves garlic, minced
1 head purple (or green) cabbage, cored and sliced into small wedges
2 to 3 Tablespoons butter, cut into small pieces
salt and fresh ground black pepper, to taste

Directions:
Place corned beef brisket fat side up into a slow cooker.  Sprinkle with pickling spices and minced garlic. 

Pour broth over top of the brisket. Scatter potatoes and carrots around the edges of the brisket.

Cover the slow cooker and cook on HIGH for 5 to 6 hours, until both the corned beef and vegetables are fork tender.

Remove veggies to a serving platter and transfer brisket to a cutting board and cover with a sheet of foil to keep it warm.

To a Dutch Oven over high heat, add cabbage wedges and enough cooking liquid from slow cooker to cover cabbage.  Bring to a boil. Reduce to heat medium, cover, and cook for 5 to 10 minutes, until cabbage is softened and slightly tender. Remove cabbage with a slotted spoon and transfer to serving platter with other veggies. Dot with butter and season with salt and pepper, to taste.

Slice corned beef across the grain and transfer to serving platter.

*If you choose LOW setting, it will take approximately 8-9 hours. ​

Recipe originally posted April, 2017 and Updated April, 2022.

Easter Lamb Leftover Tacos with Mint Chimichurri and Tomato-Mint Salsa
Yields 4 servings with 2 tacos each

Ingredients:
Taco Filling
About 3 cups of trimmed roast lamb, cut into about ½ inch cubes
3 Tablespoons mint chimichurri, plus more for topping
¼ teaspoon ground cumin seed
¼ teaspoon ground coriander seed
¼ teaspoon ground cinnamon
1 Tablespoon olive oil
Salt and freshly ground pepper, to taste
Taco Toppings
1 cup grated Monterey Jack cheese
1/2 cup crumbled feta cheese
1 large red onion, sliced
1/4 cup fresh mint chiffonade
2 Tablespoons fresh parsley, chopped
8 corn tortillas
Tomato-Mint Salsa
2 medium tomatoes, coarsely chopped
3 Tablespoons red onion, finely diced
2 cloves garlic, minced
1/4 cup fresh mint chiffonade
juice of lime
Salt and freshly ground pepper​

Directions:
Add 1 Tablespoon olive oil to frying pan over medium heat.  Add onion, cumin, coriander and cinnamon and cook 1-2 minutes until almost tender.
​
Add lamb and mint chimichurri sauce.  Season with salt and pepper to taste and warm through, about 4-5 minutes.

Heat a non-stick skillet and toast tortillas just until brown spots start to appear.  Flip tortilla and add Monterey Jack cheese to top.  Continue to heat until cheese starts to melt.  

Place on cheesy tortilla on plate.  Top with lamb mixture, more chimichurri sauce (if desired), tomato-mint salsa, feta, mint and parsley. 

Tomato-Mint Salsa
To a small bowl, add chopped tomatoes, onion, garlic, lime juice and mint.  Season with salt and freshly ground pepper.

Other lamb recipes you may enjoy!

When you have leftover lamb, why not make Lamb Curry.  It's simmered with fragrant spices, onions, and Greek yogurt.  A lamb curry to die for, but in a good food way!

I had some lamb leftover from our Easter Lamb Dinner.  So I thought I would make Lamb Curry using some of the leftovers.  It was so yummy, I thought I would share the recipe.

Directions:
Heat olive oil over medium high heat in a large pot.
Add chopped onion and sauté about 2 minutes until tender.  Add spices and cook stirring for 1 minute.
Add garlic and stir about another minute until aroma comes.
Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
Mash ½ of the potatoes with a potato masher and add to pot.
Bring to a boil then reduce heat to simmer.  Add rest of potatoes, lamb, green vegetables and yogurt.  Simmer for another 2-3 minutes until heated through.  Add fresh parsley and cilantro.  Stir to combine.
Served over rice.  Garnish with chopped parsley and cilantro.
​

Other recipes you may enjoy!