Recipes

Although being 100% Irish I have never attempted to make corned beef and cabbage before  – I usually leave it up to my grandmother or perhaps the closest Irish pub.  However this year I decided it was time to try to make my own.  I knew with a busy St. Patrick’s day ahead of me tomorrow, unfortunately full of work and no play, it was a better idea to make it today and also, it is one of those dishes that tastes even better after sitting for a day.  Unfortunately, since I won’t be eating this until tomorrow, you aren’t able to see the cabbage in the photo.  I am going to wait and cook that tomorrow to make sure it still has some crunch – not a big fan of overly soggy cabbage.

Slow Cooker Corned Beef and Cabbage
Servings: 8
Serving Size: about 1- 1/12 cups
Nutritional Info: 345.4 calories, 19.4 g of fat, 19.9 g carbohydrates, 4.4 g dietary fiber, 22.2 g of protein * 9 P+

Ingredients
2.5 pounds of lean corned beef brisket with the seasoning packet – make sure  to choose the leanest cut
2 carrots, chopped
3 red potatoes, chopped
1 onion, quatered
2 tbsp whole grain mustard
1/2 can of guinness (about 7 ounces)
1 head of cabbage, chopped
Salt and pepper to taste
Instructions
1.  Add the potatoes, onions, and carrots to the slow cooker.

2.  Add the lean corned beef brisket (after washing and patting it dry) and and spread 2 tbsp of whole grain mustard on the brisket.  Then pour in the seasoning packet that came with the corned beef.

3.  Pour in the Guinness and then cook for 6-8 hours in your slow cooker.

4.  Once the corned beef has cooked, pull it out of the slow cooker and place it on the side.  Add the cabbage to the slow cooker and cook an additional 30-45 minutes to desired tenderness.

5.  While the cabbage is cooking, remove any large pieces of fat from the corned beef.  I ended up shredded larges pieces of it to remove the extra fat.

6.  Add the corned beef back to the slow cooker and allow to warm up for 5-10 minutes.  Serve and enjoy!