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The absolute favorite dinner of our household. Hands-down, no more entries, please!
So…I’m Irish. And while I didn’t discover corned beef and cabbage until I was an adult, I’ve eaten it enough times in the last ten years to make up for all of the days prior.
The best thing about corned beef and cabbage is that I’m not quite sure how you’d screw it up. It’s so easy and so good!
Begin with a big (3-4 lb.) corned beef brisket. If yours doesn’t come with its own seasoning packet in the package, you can easily add bay leaves, garlic,
Put brisket (and seasoning) in the bottom of the slow cooker.
peppercorns and mustard seed to create your own seasoning. Remember, though, that the meat’s already been cured and will taste yummy no matter what you add or don’t add!
Aww, look at my little baby cabbage...
Place the brisket in the bottom of your slow-cooker. On a cutting board, chop a small head of cabbage into large chunks. Quarter a yellow onion and chop about 1 lb. carrots (the small-sized bag in your produce section) into large bites.
Pile the chopped vegetables over the beef and seasoning in the Crock Pot. Fill the slow cooker up to the 3/4-way mark with water, beef broth, or beer (or some combination of those three things).
A little bouquet...of cabbage.
Place the lid on the cooker and set on LOW for 7-8 hours. To serve, remove the
Pile the veggies over your brisket.
vegetables from the pot first and place in a large bowl or serving tray. Place the brisket in one piece on platter and cut into slices with a large, serrated knife.
This dish is traditionally accompanied by boiled potatoes and Irish Soda Bread.
And by the way, the refrigerated leftovers reheat perfectly and taste just as wonderful as the first round!
I'm getting hungry all over again...
redforkhippie
Gracie
The Red Kitchen Project 
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