Corned Beef and Cabbage

Corned Beef and Cabbage –

A St. Patrick’s Day Tradition

pexels-photo-132420.jpegWe eat corned beef and cabbage every year on St. Patrick’s Day. While we don’t have any direct Irish heritage, I love any reason to mix up our meals for dinner. In addition, a day that celebrates all things green (even green beer) I’m definitely down with! This was the third year I’ve made this corned beef recipe, originally from The Cookie Rookie. Before then, I didn’t even know such a meal existed. When I went to the grocery store to buy my first corned beef I was surprised at how many packages of it there were. Apparently, I’m the one who was late to the party.

If I were to describe this meal to someone, who like me, had never had it before, I would describe it as a really salty roast-like meal. The pinkish color the inside meat still has after cooking for hours had me Googling why that was. I thought it looked like a rare piece of meat but thanks to Google, I learned the coloring has to do with the salt it’s cured with (that’s the “corned” part). Add in the potatoes, onions, carrots and cabbage and this is a hearty meal on its own. I like to serve it with some kind of cheddar biscuits or you could try an Irish soda bread. The ease of putting it in a crockpot and letting it slowly cook is a win in my world. What special foods do you like to eat on St. Patrick’s Day?

Ingredients:

2 – 2 1/2 lbs corned beef brisket
1 medium onion, sliced
6 red potatoes, quartered
2 C baby carrots
1 beef bouillon cube
1 garlic clove, minced
1 tablespoon Worcestershire sauce
The spice packet that comes with the corned beef brisket (optional)
1 small cabbage, cut into wedges
2 cups beef broth

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The corned beef I bought already had all of the spices on it instead of being in a little packet like you’ll often find.

Directions:
1. Place onion, potatoes and carrots in bottom of the slow cooker and place the corned beef on top.
2. Whisk together bouillon cube, garlic, Worcestershire sauce, and beef broth.
3. Pour the liquid over brisket and vegetables.
4. Sprinkle the included spice packet over the corned beef (optional). Cover pot.
5. Cook on low setting for 8 to 10 hours, or on high for 4-5 hours, adding cabbage wedges for the last hour of cooking.
6. To serve, discard cooking liquid, slice meat.
7. Enjoy!

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The original recipe calls for adding the cabbage into the crock pot for the last hour of cooking. I didn’t have room in my crockpot (I ended up putting the whole 1lb bag of carrots in because I was too lazy to store the extras) so I went to plan B… steaming the cabbage. I quartered the cabbage and put it in the steamer for 20 minutes. It was tender and delicious!

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