Corned Beef and Cabbage
St. Patrick’s Day is coming! And our family absolutely loves corned beef and cabbage. There’s a few different ways you can make it, and I prefer the crockpot! It’s easy to throw everything in and let it cook throughout the day!
Ingredients:
Corned Beef with Spice Package 1 Medium Onion 1 Small Pkg of Red Creamer Potatoes 1 Tablespoon Minced Garlic 1 Medium Sized Head of Cabbage
Place your corned beef in your 5 to 6 quart crock pot, along with the spice packet that came with it (open that, obviously). If the potatoes you are using are small, then they won’t need to be cut up. If they’re larger, make sure you cut them into bite sized pieces. Add the potatoes in with the beef.
Cut your onion into large chunks and add that in, as well as the garlic. Add in water until the beef is covered. Cook for 3-4 hours on high, or 5-6 hours on low. Once the beef reaches temperature (I think is 165F, or something) then remove the beef and set aside. If you store in the oven, it’ll be just fine. Cut the stem away from the cabbage, then chop into large chunks. Add that into the crockpot on high and let cook until tender. You could also remove the potatoes and onion with the beef, then dump the remainder of the crock pot into a stock pot and cook the cabbage on your stove. I wasn’t brave enough for that as it was heavy for me.
Slice your corned beef against the grain, or shred it into pieces, and serve on top of your cabbage and potatoes!
OPTIONAL: At the very beginning, you could add about 6oz of Guinness for that extra flavor.
