Monday, March 19, 2012

Crock Pot Corned Beef & Cabbage


Well, here we are! 70's expected this week for temps (yay!), so this will be the last Crock of the Week until the Fall. And since St.Patrick's Day is this Saturday, I am giving you a special crock pot recipe to celebrate the holiday of (some of) my ancestors, Slow Cooker Corned Beef & Cabbage! No need to go out for this, you can make it yourself, easily. Now, for some, this dish just isn't appealing no matter how it is prepared, but I made this for the first time last St.Patrick's Day, and I have to say, it turned out pretty well. It was pretty tender, not tough, which corned beef can be. I got the beef at my local meat shop, so check out your local shops, and get yourself a quality piece of beef, it makes all the difference, in my opinion.

Slow Cooker Corned Beef & Cabbage

•4 large carrots, peeled and cut into matchstick pieces (I just buy a bag of shredded carrots)
•10 baby red potatoes, quartered
•1 onion, peeled and cut into bite-sized pieces
•4 cups water
•1 (4 pound) corned beef brisket with spice packet
•6 ounces beer
•1/2 head cabbage, coarsely chopped
Place carrots, potatoes and onions on the bottom of the crock. Pour in the water, and add the brisket on top of the veggies. Sprinkle the spice packet on top of the meat (mine came pre-seasoned already) and pour the beer over the meat. Cook on high for about 7 hours.

Add cabbage, and cook on high for another hour. ENJOY! Happy St.Patrick's Day!

Now this pic isn't mine, I didn't make this over the weekend like I usually do with the Crock of the Week, because I am saving it to make on St.Patrick's Day!

3 comments:

  1. This looks delicious!

    I work with AllFreeSlowCookerRecipes and have been trying to contact you. Please email me if there is a good way to reach you. Thanks!

    Adam Kaplan
    akaplan@primecp.com

    ReplyDelete
  2. I've been looking for the recipe for Lasagna that you talked about on the radio this morning.....thx, Julie!!

    ReplyDelete
  3. Since the lasagna is this week's recipe, it is posted on www.wglr.com until next week, when it will get moved here to the blog.

    ReplyDelete