Thursday, March 18, 2010

Corned Beef and Cabbage

Happy St. Patrick's Day everyone!!  

What says St. Paddy's day more than corned beef and cabbage?  Funny story-as a kid this was the ONE meal that my mom would actually let me take a pass on, and I was allowed to eat a peanut butter and jelly sandwich instead.  I despised corned beef and cabbage growing up.  And thought I couldn't stand it until about 3 years ago at a friends house when I tried it again.  Delicious!!!

So, since the husband is Irish, well I guess I am now too-I figured I better learn how to make it.  Last year was my first foray into making this meal and it came out really good.  So I decided to make it again.  I guess this will be our SPD tradition!

Corned Beef and Cabbage
Serves 6

4.5lb flat cut corned beef brisket
1 head cabbage
8 new potatoes, skin on, cubed

Put your brisket in the slow cooker, fat side down.  Take the spice packet that comes with the brisket and sprinkle on top and around your corned beef.  Cover the meat with water until there is about an inch of water above the top of the meat.  Cook on low for 8-10 hours.  

Take the cooked brisket and remove from your slow cooker.  Remove the fat layer then cut and shred your meat.  Cut up your cabbage, separate the pieces and place into the broth already in the slow cooker.  Cut up your potatoes with the skin still on and add to the slow cooker.  Put your meat on top and mix it all up.  (You can add more hot water if you need to-the cabbage will cook down a bit so don't add too much.)  Cook for another 1 1/2 to 2 hours on low.  Taste the potatoes and when they are done to your liking serve it up!

Side note: I used my fairly large slow cooker (6.5 qt) for this recipe.  You might need to cut down on some of the ingredients if yours is on the smaller side.


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