Monday, March 18, 2013

Slow Cooker Corned Beef and Cabbage


Top o' the mornin' to ya!  I don't know why the only time I think to make corned beef and cabbage is on St. Patrick's day.  My whole family loves it!  I found this Easy Corned Beef and Cabbage recipe for the slow cooker--perfect for Sunday.


I prepared all of the food, stuck it in the crock pot, and headed off to church.  The smell when we returned and walked in the door was intoxicating!  I nearly salivated while I took this picture.

Instead of adding the cabbage from the very beginning of the cooking like the recipe says, I added mine an hour before the corned beef was supposed to come out.  That way it could retain its flavor.


Everything came out perfectly.


Ready for some corned beef and cabbage, Shamrock Shakes, and A Little Taste of the Rainbow.  


The kids loved it all!


What did you eat for St. Patrick's Day?

Slow Cooker Corned Beef and Cabbage
(Recipe Adapted from allrecipes.com)
4 potatoes, peeled and quartered
1 pound of carrots, cut into large chunks
3 c water
1/2 t garlic powder
2 T sugar
2 T vinegar
1/2 t ground black pepper
1 (3 pound) corned beef brisket with spice packet
1/2 head cabbage, cut coarsely

Place potatoes and carrots in a 5 quart slow cooker.  Combine water, garlic, sugar, vinegar, pepper, and spice packet in a small bowl; pour over vegetables.  Top with brisket.

Cook on low for 8-9 hours; add the cabbage the last hour of cooking.  Enjoy!

More St. Patrick's Day Fun:
Draw Leprechaun Faces
A Visit from the Leprechauns

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