Tomorrow is St. Patricks Day, or as we call it at Red 103.1, St. PETTY’S Day! So, put on some Tom Petty music and fire up the crock pot.

Slow Cooker Corned Beef and Cabbage

1 corned beef brisket 3-5 lbs
Chicken stock or Guinness Stout
4 carrots peeled and cut into large chunks
3/4 lb small Yukon gold or red potatoes halved
1/2 head green cabbage cut into wedges
3 tablespoons butter
1 clove garlic minced
1 tablespoon chopped parsley
Kosher salt and fresh ground pepper, to taste
Grainy mustard, for serving

Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.

Place the corned beef brisket (fat side up) in a slow cooker. Add 3 cups of chicken stock, or beer to the slow cooker, plus the seasoning packet that comes in the corned beef package.

Cover and cook on low for 6 hours.

Add the cabbage, carrots and potatoes half way through the cooking, then cook for another 3 hours.

Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.

Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.

Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side.