Saint Patrick's Day is just around the corner and to me nothing is better to celebrate my Irish heritage than a bowl of corned beef and cabbage and a glass of green wine! My corned beef and cabbage is more of a stew than a roast. I cook beef all day in my slow cooker, adding the hard vegetables half way through and 30 minutes before serving I will add the cabbage. By not draining the juice and cooking the slowly, the beef will fall apart and is delicious with a slice of Irish Soda bread!!
Ingredients:
3 pounds corned beef brisket with spice packet
10 small red potatoes cut into quarters
1 lb bag of baby carrots
1 large head cabbage, cut into small wedges
Directions:
3 pounds corned beef brisket with spice packet
10 small red potatoes cut into quarters
1 lb bag of baby carrots
1 large head cabbage, cut into small wedges
Directions:
- Place corned beef in slower cooker or roaster and cover with water. Add the spice packet that came with the corned beef. Cover and cook for 4 hours on high or 8 hours on low.
- With 3 hours to go on low or 1 hour on high, add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 30 more minutes. Shredded beef and serve in a bowl.
