Corned Beef and Cabbage

One of our favorite holidays to celebrate is St. Patrick's Day! We get all decked out in our green, bake Irish Soda Bread, Irish Car Bomb Cupcakes, and cook the traditional Corned Beef and Cabbage dinner, among a few other things. Since St. Patty's Day is near, I thought I'd share a few recipes, starting with Corned Beef and Cabbage. 

Corned Beef, Cabbage, Red Potatoes, and Carrots
Ingredients: 

3-4 lb. Corned Beef Brisket

Pickling spice (comes with corned beef brisket)

4 Large Organic Carrots, cleaned and cut

4-6 Organic Red Potatoes, clean and quartered 

1/2 head of Cabbage

5 cups of water 

I've made Corned beef and cabbage, a variety of different ways, but this is the EASIEST and my favorite way to make it. 

I start with my crockpot, place the potatoes on the bottom, the raw brisket on top of the potatoes, add the pickling spice, then layer the carrots on top. I add about 4-5 cups of water, or until everything is covered. Then cook on high heat for about 7 hours. 

Next, remove the brisket and vegetables from the crock-pot, leaving the liquid, add the chopped cabbage and cook for 10-15 minutes. 

When that is finished I remove the cabbage and serve aside the brisket and veggies with a slice of Homemade Irish Soda Bread! It is DELICIOUS!! 

Look out for my next post...What to do with your Corned Beef and Cabbage Leftovers! :) 

Until next time...