Happy St.Patricks Day!
If you’re anything like me, you’re going to be out enjoying a couple pints today. It is a holiday after all. AND a Friday. The perfect start to the weekend! When doing some day drinking it’s a great idea to have a good meal ready to eat. Since it is St.Patricks day I am in the mood for Irish fare! Enter corned beef and cabbage. A St.Patricks day staple, it’s hearty, filling and so easy to make – you’ll be happy to eat this after celebrating all day!
This recipe came from a co-worker who got it from a friend and let me tell you, its a winner. This is easily a more-than-one-helping meal. The meat is so tender and flavorful, the veggies are delicious and seasoned – it’s a dish you’ll find yourself making again and again. and it’s SO EASY to make. Get it ready, go have some fun, and come home to a warm, delicious, ready-to-eat meal.
What you need:
1 corned beef brisket (approximately three pounds) with spice pack
1 head of cabbage (you will use 1/2 the head)
1 bag of baby carrots
10 small potatoes, halved
1 pickling spice pack (comes in salted or not, I recommend unsalted unless you LOVE salt. The salted spice pack is VERY VERY salty.)
1.5 teaspoons of apple pie spice (optional, but trust me on this)
salt and pepper to taste
4 cups water
What to do:
- Cut the cabbage in half and cut the half into chunks (you can really cut the cabbage any way you’d like, it’s all going in the crockpot).
- Place the cut cabbage, carrots and potatoes in the crockpot.
- Salt & pepper the corned beef brisket and set it, fat side up, on top of the veggies
- Sprinkle pickling spice and 1.5 teaspoon apple pie spice (if you’re using) over everything
- Add four cups water
- Cook on low for 10 hours