Crock Pot Corned Beef and Cabbage

I think we all know by know that they don’t actually eat Corned Beef and Cabbage in Ireland on St. Patrick’s day. It’s one of those weird things, that we Americans do. I know a few people who are from Ireland, and they are so baffled by the St. Patrick’s Day Corned Beef and Cabbage meal. Even though I am well aware of all of this, I still prepare it, every year for St. Patrick’s Day. When in Rome, right? Or in this case, Ireland.

Over the years, I’ve come to realize that the kids will not eat this. I don’t even try anymore. My husband, also, every year (except this year, so far, surprisingly) will tell me how much he hates Corned Beef and Cabbage, and then he will proceed to sit down and eat two helpings and go on to tell me that “I guess I do like it, I just always hated the smell as a kid”. It’s the same routine every year. Since it’s not a meal that is appreciated around this house, I decided to make life easier on myself and use the crock pot. I don’t know why I didn’t do this years ago. I can honestly say, this is the only method I will be using in the future!

Ingredients

• 4-5 lb corned beef brisket
• 2 onions, chopped in large chunks
• 1/2 tsp freshly ground pepper
• 1 T pickling spice (or spice packet included with brisket)
• 1 bay leaf
• 3 T vinegar
• 2 T sugar
• 2 C water or chicken broth
• 1 cabbage, cut into wedges
• 4 red potatoes, quartered
• 3-4 large carrots, cut into large chunks

Instructions

1. Line crock pot with liner (optional but recommended)
2. Place brisket on bottom of crock pot. Add onions, pepper, spices, bay leaf vinegar, sugar and water. Cover and cook 6 hours.
3. After 6 hours, add the potatoes, carrots and cabbage. Re-Cover and cook an additional hour, until vegetables are tender.
4. Slice brisket and serve with strained vegetables.
5. (reserve cooking liquid for leftover recipes and storing leftovers in fridge)

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