Growing up this was one of my favorite meals. You have to like salty foods to like this. I find 
people either love it or don't like it. It goes well with my Irish heritage and my mom always made this on St. Patrick's Day (which happens to be my dad's birthday). Imagine that, an Irish man born on St. Patrick's Day...good timing.
1 corned beef roast
1 cabbage cut into wedges
4-5 yukon gold potatoes quartered
2 cups chopped carrots
Put the roast into the crock-pot fat side down. Sprinkle the seasoning packet that it comes with on top. Put potatoes, and carrots on top. Cook on low all day (about 8-9 hours). Add the cabbage in wedges at about noon and continue cooking on low. Remove roast and veggies from the crock and strain the broth. Use the broth to make a gravy. The pictures don't show the potatoes and carrots because I was out of them the other day when I decided to throw this in the crock pot but I usually do the potatoes and carrots too.
people either love it or don't like it. It goes well with my Irish heritage and my mom always made this on St. Patrick's Day (which happens to be my dad's birthday). Imagine that, an Irish man born on St. Patrick's Day...good timing.1 corned beef roast
1 cabbage cut into wedges
4-5 yukon gold potatoes quartered
2 cups chopped carrots
Put the roast into the crock-pot fat side down. Sprinkle the seasoning packet that it comes with on top. Put potatoes, and carrots on top. Cook on low all day (about 8-9 hours). Add the cabbage in wedges at about noon and continue cooking on low. Remove roast and veggies from the crock and strain the broth. Use the broth to make a gravy. The pictures don't show the potatoes and carrots because I was out of them the other day when I decided to throw this in the crock pot but I usually do the potatoes and carrots too.
6 comments:
I have some Irish heritage, as well, on my Dad's side. My maiden name is Swinford. There is a town in Ireland named Swinford!
I was just noticing some corned beef recipes the other day. I have never prepared it before. I asked Jake how he felt about corned beef and he answered, "love it." Who knew? 11.5 years of marriage and I'm still learning new things about him!
Anyway, with all of the corned beef sales this week, I do believe our family will try corned beef on St. Patrick's day!
I have some 3/4 head of red cabbage leftover from my last shopping trip... do you think it would taste odd to use the red instead of white?
I've never tried cooking the red cabbage this way before but you know me, I'll try anything. So, if it were me and I had it on hand, I'd go ahead and give it a try. =0) I hope it turns out well for you!
Do you really cook this without any added liquid?
Innocent Observer,
Yes, I really do cook it with no liquid added. In fact, I cook almost all of my meats and chicken in the crock-pot with NO water added. Think of your crock-pot as a counter top oven. Most of the meats will make their own juices as it is so you don't need water added. Just like a roast in the oven will make it's own drippings. You wouldn't add water to your roast in the oven so you don't add it to your crock-pot either.
Just be sure to put the fat side down of the brisket cut because the fat will cook hotter against the bottom of the crock-pot.
Hope this helps! =0) and hope you like it!
Hey there Jenny. Well, here goes. Spring sent this to me yesterday, and Peter just loves the stuff so we're giving it a try. I'll let you know how it turns out.
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