On St. Patrick’s Day, I like to make the traditional “nod to the Irish” dinner of Corned Beef and Cabbage. My Mom would use the crock pot to make it for us and so now that’s how I cook it for my boys too. It is a simple meal to make, yet earns big rewards at the finish. Plus, the whole house will smell like you slaved away all day on this hearty home cooked meal, even though you just threw everything in the crock pot and turned it on. Put it on a plate, and dinner is served. So easy!
You will want to cook the meal for 8-10 hours in the Crock Pot on Low. So prepare everything first thing in the morning. Here’s what you’ll need:
1 Corned Beef Brisket with seasoning packet (I use the flat cut brisket)
2 Celery Stalks
4 medium Potatoes (I use Red)
1/2 head of a large Green Cabbage
*optional – bottle of beer
Chop up potatoes, carrots, parsnip, and celery in large chunks. Place in the bottom of the Crock Pot.
Take meat out of the package and, without rinsing, add on top of the veggies, fat side up (include any liquid from the package too). Then sprinkle the spice packet onto the top of the brisket.
Pour beer over the veggies, if using, and add enough water to just cover the brisket. Place lid on and cook on low for 8-10 hours. In the last hour add the quartered cabbage to the crock pot or boil separately on the stove top. You want the cabbage to be soft and buttery, but cooking all day in the crock pot tends to make it fall apart. Remove the meat and gently slice. Serve with the veggies and enjoy!
For left overs, try Reuben Sandwiches – use Rye bread, Thousand Island (or Russian) Dressing, Swiss Cheese and Sauerkraut topped on the Corned Beef and grilled until melted on the inside and crunchy on the outside. Yum!