Corned Beef & Cabbage
A staple of Saint Patrick’s Day is Corned Beef and Cabbage. This crock pot recipe is SO easy! Put it in the pot the night before and wake up to a delicious no fuss meal so you can drink your green beer and Irish whiskey all day, instead of spending the day slaving away in the kitchen!
Method:
Cut your carrots into bite sized pieces and dice your onion.
Make a layer of red potatoes, carrots, and onion in the bottom of your CrockPot.
Place your corned beef brisket atop your vegetables.
Pour in your stock & pale ale.
Generously season the top of your brisket with your two seasonings.
Cook on LOW for 10-12 hours or HIGH for 6-8 hours. (Cooking times may vary depending on your pot and how hot it gets! Essentially you want to cook it until your corned beef brisket falls apart when you insert a fork!)
INGREDIENTS:
2-3 lb corned beef brisket
7 small red potatoes
5 or 6 carrots (peeled & cut)
1 medium sized cabbage
1 onion (diced)
1 pale ale
5 cups of stock (vegetable, chicken, or beef)
All purpose seasoning (I use Everglades Seasoning)
Hot seasoning (I use Everglades Heat Seasoning)
