corned-beef-cabbage

St. Patrick’s Day Corned Beef and Cabbage Made Easy

Gone are the days when all I needed to enjoy St. Patrick’s Day festivities were  glass of green beer. Sure, I’ll enjoy a Guiness with my corned beef and cabbage, but rather than partying the night away at a bar with friends, I’d rather host them at my home for  a tasty meal.

This year, St. Patrick’s Day falls on a Monday. Boo! Who wants to celebrate on a Monday, right? Well, I’m bucking the trend and celebrating on Sunday. I’ll be cooking traditional Corned Beef and Cabbage but in a non-traditional way. You see I’ll be making my meal in the crock pot. Yep, that’s right. The great thing about this meal is you can cook everything together in the crock pot too. Here’s the recipe.

3 carrots, peeled, cut into thirds
2 celery stalks, cut into thirds
1 small yellow onion, cut into 1-inch wedges
1/2 pound small potatoes, red potatoes will do here as well
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus spice packet
1 head small Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard

 In a large slow cooker, place your corned beef with the fat side up. Arrange the remaining ingredients, except the cabbage and mustard, around the corned beef. Sprinkle the beef with the pickling spice. Then add enough water to almost cover meat (about 5 cups).

Cover the dish and cook on high for 4.5 hours or low for 8.5 hours. Arrange sliced cabbage over corned beef, cover, and continue cooking for 45 minutes (if set on high), 1 1/2 hours (if set on on low).

Once done take corned beef out of pot and slice against the grain and arrange on serving plate with vegetables. Spoon a small amount liquid over the corned beef to keep it moist.

I love that this dish incorporates many of the vegetables that I already get in my weekly box from Nature’s Garden. Not to mention the fact that it looks like I was slaving away for hours when all I had to was cut up some vegetables. I can’t wait for St. Patrick’s Day, how about you?

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