I know that I haven’t had an entry for Slow Cooker Thursday for a while….sorry guys! Life has been crazy around here! But I really do want to get back into my regular blogging routines again. If you are looking for more great crockpot recipes, go and visit Sandra at Diary of a SAHM for her weekly Slow Cooker Thursday feature! The ladies that post there each week have some great recipes!
My recipe for this week is super duper simple, and it is something that I make EVERY year on St. Patrick’s Day.
Slow Cooker Corned Beef and Cabbage
You will need:
a crockpot large enough to hold your corned beef brisket
the corned beef brisket (with seasoning packet)
apple cider vinegar
Scrub your potatoes and carrots and cut into 1-2″ chunks (whatever works best for your family) and set aside.
In a small bowl mix together 2 teaspoons yellow mustard, 2 Tbsp. brown sugar, and 1 Tbsp. apple cider vinegar. Add contents of seasoning packet from corned beef (or if you don’t have the seasoning packet, use 1 1/2 tsp. pickling spice). Rinse corned beef (there probably isn’t a real reason to do this, I just do it :)) and place in crockpot. Rub with the mustard mixture to completely cover the top and sides (and bottom if you have enough). Add 1 cup of water (I generally pour this around the sides to avoid washing off the rub that I just put on the meat). Add potatoes and carrots on top of the meat. Cover, and cook on high for 4 hours, or on low for 6-8 hours.
Cut cabbage into small wedges and add to crockpot 30 minutes before serving. Cover and let cook (on HIGH) for 30 minutes.
Serve with bread (preferably irish soda bread), and your best green beer! 🙂