• Sarah

Corned Beef and Cabbage

St. Patrick’s Day is one of my husband’s favorite holidays. Not for the green beer or the great music, but because I always make him Corned Beef and Cabbage.

It’s super easy and super tasty. My secret… I utilize the crock pot and make it do the hard work. I find that the meat is always tender and do not have to worry about over cooking it in the oven. My secret for great cabbage… good quality Irish butter (Kerrygold is what I use).

Ingredients: 3-4 lbs Corned Beef ½ cup water 1 medium to large head of green cabbage, sliced into 1/2in thick strips 4 oz Kerrygold butter 2 tsp salt 1 tsp black pepper

Place the Corned Beef, fat side up, and water in the crock pot. Cook on low for 6-8 hours. Take out of the crock pot and remove the fat. Cut slices against the grain. Serve with whole grain mustard.

For the cabbage, cut into strips. In a large sauce pan over medium to medium high heat melt butter. Once melted, place strips of cabbage in butter along with salt and pepper. Cook until cabbage is soft.

Serve beef with cabbage. You can also whip up some mashed potatoes as well.

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