Corned Beef and Cabbage
Classic Irish St. Patrick’s Day food! This is some of the best and easiest I have ever made! One of my friends kept eating it for two hours straight and told me repeatedly “Kayleigh, this is the best corned beef I have ever had.” I was honored to say the least! This year, I did everything in the crockpot and that turned out to be a fantastic decision! The meat was tender and not too salty. The potatoes, carrots, and cabbage absorbed all the flavor from the beef and the spices. And my apartment smelled like an Irishman’s heaven for a good 7 hours! Here is the recipe:
- 2-3 lbs corned beef (or you can brine your own brisket!) with the spice packet
- 4 russet potatoes, cubed
- 1/2 lb of carrots, cut into 1 inch pieces
- 1 onion cut into wedges
- small head of cabbage cut into wedges
- 2 Tbs sugar
- 2 Tbs Apple Cider Vinegar
- 4 cloves crushed garlic
- enough water to cover the entire piece of meat
Place the carrots, potatoes, and onions at the bottom of the crockpot. Add the spices, sugar, vinegar, and garlic. Place the meat on top then add the water. Top with cabbage. Cook on low for about 8 hours or until veggies are tender and meat is done.
Serve with Guinness Extra Stout, Colcannon, Irish soda bread, and Irish whiskey cake for a complete meal!
Recipe Adapted from here.