I had very good intentions to make this last weekend, but then somehow the timing just didn’t work out as I attempted to calculate what time I would need to start and what time I would need to be home to eat or prep it for storage. Life is all about timing sometimes, isn’t it?
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| Add veggies |
So save (or pin) this recipe for next St. Patty’s Day when you’re craving a good old fashioned boiled meal. Although I hate to be the bearer of bad news, but this article says that corned beef and cabbage is “as Irish as spaghetti and meatballs,” and of course we all know that spaghetti and meatballs is Italian. Or not…I think both of those dishes can only be considered American. It doesn’t stop me from liking them though!
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| Then corned beef |
Slow-cooker corned beef and cabbage
Serves: 6
Source: Everyday Food, March 2012
Ingredients
4 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (leave root end intact)
2 medium red skin potatoes, cut into chunks
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 Tablespoon pickling spice
1/2 head green cabbage, cut into wedges
Grainy mustard, for serving
Directions
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| Dinner! |
1. In a 5-to-6 quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice. Add enough water to almost cover the meat (4-6 cups).
2. Cover and cook on high for 4 1/4 hours until corned beef is tender (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking for 45 minutes on high, until cabbage is tender (or 1 1/2 hours on low).
3. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
Kara Cooks and Eats 