I hope everyone had a wonderful St. Patrick's Day weekend. I know we certainly did. We were very excited that the weather was beautiful and almost 80 degrees. We did not do anything in particular. Next weekend is Xavier's first birthday so we spent the weekend cleaning and rearranging and picking up things for his birthday next week. However, we managed to get our Irish fill of Corned Beef and Cabbage. I realized that there are many who do not know how to make Corned Beef and Cabbage. So for next year, or if you would just like to have some, (by the way it is usually really cheap and on sale right after St. Patrick's Day) here is the recipe! I hope you all have a great week!
Crock Pot Corned Beef and Cabbage
makes 4-6 servings
2-3 lbs. Corned Beef Brisket
3 carrots, peeled and cut
1 medium cabbage (wedged)
1 large onion quartered
1 cup of water
NOTE: I do not add any spices to corned beef and cabbage as corned beef has a lot of it's own flavorings. You can add the flavor packet that comes with the corned beef or your own. Be aware Corned beef is very salty on it's own so I would not recommend any spices that make it taste even more salty.
Put carrots in crock pot first. Then, add remaining ingredients putting the cabbage on the top.
Cover and cook on low for 8-10 hours (or high for 4-6 hours). Push cabbage wedges down into liquid if cooking on low after 4 hours (or high after 2 hours). Eat and enjoy!