It’s that time of year in the O’Household, time to make some good old corned beef and cabbage in the magic cauldron that is the crock pot!
Now normally I post my recipes on the weekend but since St. Patty’s Day is on the weekend, I’m posting it today!
Usually I crockpot the nearest corned beef from my grocery store but this year because of our little overhaul, I went to Nature’s Food Patch to pick up some preservative-free corned beef (Garrett County brand) since the preservatives usually used in corned beef are the very same ingredients used in gun powder (nice! Sorry if I’ve ruined it for you.)
I picked up some beautiful corned beef, cabbage and carrots for our St. Patty’s Day meal, I just need to get my potatoes. I am also making this recipe for Irish Soda Bread and this will be a first for me.
So. It has taken me about three years to figure out crock pot corned beef. The first year I crock potted, but I didn’t leave enough time so when my friends came over for dinner, we waited, oh, about three hours until dinner. (I waited to put the veggies in at the end and they never got done.)
The second year I decided to ditch making the veggies in the pot and I made them all separate.
This year I’m doing a little bit of both. Here is my recipe!
The recipe is simple:
- Corned beef
- Carrots, peeled and cut in half or 3rds depending on how long the carrots are. You can slice them long-ways too if you want. I sometimes do both.
- Red potatoes
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