This was a GIANT hit in our house! With Ella's first bite, she said "Wow! This is delicious Mommy! Try some daddy!" She proceeded to clean her plate in record time and ask for seconds!
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| This looks like she didn't enjoy it, but I assure you, this was a silly face because I got the camera out! LOL! When she doesn't want her picture taken, she closes her eyes. This is her second plate full! :) SCORE! |
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| He just LOVES when I let him get messy! |
Since these are on sale at our local grocery store this week, I'll be purchasing a couple extra to keep in the freezer! I can't wait to make this again!
Happy Early St. Patty's Day!!!
Corned Beef with Cabbage, Carrots and Red Potatoes
Ingredients: (Makes 4-5 servings)
1 3lb. Corned Beef Brisket (I bought a low-sodium one and I Highly recommend it!!)
1 head of cabbage
3-4 large carrots
24 oz. Baby Red Potatoes
salt
pepper
water
Directions: (I used my 6.5 Quart Slow Cooker for this)
Place your brisket in the bottom of your crock. It will come with a seasoning packet. Sprinkle the contents of that packet over your brisket.
Cover your brisket with water. (It took me about 4 cups)
Next, place your veggies on and around your brisket.
(I took a picture while you could still see the other veggies! There was a lot more cabbage to add.....)
Sprinkle your cabbage with salt and pepper like I did if you wish!
Cook on LOW for 9-10 hours or on HIGH for 5 hours.
Enjoy!
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WOW!! Looks AMAZING!! Stocking up on my corn beef on Saturday, thinking this might be Sunday dinner!
ReplyDeleteThanks Mickeedee! I hope you decide on it!
DeleteThat looks fantastic!
ReplyDeleteI regularly cook corned beef in the slow cooker. I lay the meat on a bed of onions and only add enough water to cover the onions. I cook it on high for at least 6 hours. Half an hour before serving I place it in an oven proof dish and spread mustard & honey over it. Than I place it in the oven at 350F (180C) it tastes wonderful this way. We hardly ever have any leftovers when I make it.
That sounds awesome!
DeleteThat looks awesome!!! I've had a corned beef brisket in my freezer that I've been trying to decide what to do with...looks like I have my answer! Did you leave the fat on your brisket? Thanks for another great recipe! :)
ReplyDeleteI left the fat on and just took it off as I served it :)
DeleteThis corned beef with cabbage, carrots and red potatoes sounds wonderful. Thanks for the post.
ReplyDeleteI am doing this right now as we speak! I am really really looking forward to this for dinner tonight! Thanks for the recipe and pics! The kids are adorable btw! I will be looking at more of your recipes soon!
ReplyDeleteThank you!
DeleteHave always done my corned beef and veges stove top and wanted to try this to make it easier on myself. Was very disappointed. The meat tasted ok, but the cabbage didn't even taste like cabbage and had turned some kind of brownish color. Cooking this way doesn't give you the wonderful boiled corned beef flavor at all. The broth tasted awful....pretty flavorless actually. Back to the stove top it is.
ReplyDeleteSorry you feel that way, Sandy!
DeleteI agree with Sandy!
DeleteDon't know what Sandy is talking about, it was wonderful!!! And the cabbage was green & tasted great!!!
ReplyDeleteThanks For the kind words Kerry!
DeleteHave not had corned beef and cabbage in a long time. This looks like a great recipe. Will have to try it sometime.
ReplyDeleteI LOVE, LOVE Corned beef and all the fixing that go with it. I have six kids and they all love it too. I just wish it was on sale more often!
ReplyDelete