Corned Beef and Cabbage Recipe For St. Patrick¡¯s Day

For St. Patrick’s Day or any cold winter day, this  recipe for classic Corned Beef and Cabbage is delicious and super easy  too.

Prep Time: 25 minutes

Cook Time: 10 hours

Ingredients:

* 6 carrots cut into chunks or 1 / 2 bag (8 ounces) of baby carrots

* 2 onions cut in quarters

* 2-3 pound corned beef brisket with seasoning packet

* 1 bottle of Hornsby Hard Apple Cider)

* 2 tbsp. Dijon mustard

* 1 / 4 cup minus 1 tbsp. Light brown sugar

* 1 cup water

* 6 red potatoes cut in quarters

* 1 head cabbage cut in wedges quarter

Prepared by:

1. A 4-6 in the quarter CrockPot] combine potatoes, carrots, and onions.  Rinse beef saved under cold water. Pat dry with paper towels. [CrockPot  in place and spray with the contents of the spice mix. Casting  Hornsby's hard cider on the chest of the animal. (1 / 2 can of beer gold  mixed with 1 / 2 cup of apple juice can be substituted.) Spread mustard  on top of the meat. In a small bowl dissolve sugar in water and pour  over brisket. Cover CrockPot] and cook on high setting for 2 hours. Turn  down to low for 6 hours.

2. Remove corned beef from the CrockPot]. Place to cover the baking dish  or wrap in aluminum foil to keep warm. Add cabbage wedges to vegetables  and liquid in the CrockPot]. Cover CrockPot] and cook on high for 40  minutes or until cabbage is cooked.

3. Service, and cut corned beef into thin slices against the grain.  Remove vegetables from slow cooker and serve with corned beef. Scoop  juices over the top. Makes 6-8 servings.

Read more at Suite101: Grandma in the CrockPot] saved beef and cabbage:  the feast of St.

Last year for St. Patrick’s Day, my friend Suzanne had me over for  dinner with her family and served the tastiest corned beef and cabbage  dish.  Usually we prepare corned beef and cabbage boiled,  but Suzanne had baked her corned beef in the oven, slathered with sweet  hot honey mustard, and sautéed her cabbage with onions on the stove top  until they were nice and caramelized.