While sipping coffee this morning I gathered the following list of ingredients:
1 Flat Cut Corned Beef package (3-4 pounds)
2 pounds of red potatoes, halved
1 large onion (peeled and cut into large sections)
1 pound of baby carrots
3 Tablespoons of Apple cider vinegar
1 half a head of cabbage, sliced (feel free to add more)
1 teaspoon of salt
1 teaspoon cracked pepper
1 Tablespoon Corned Beef pickling spices
Then I grabbed my slow cooker. I layered the potatoes, cut in half on the bottom first
Next, I tossed in the carrots and onions.
After unpackaging and rinsing the corned beef, I set it over the veggies with the fat side up.
I prefer Penzeys spice so I added my own, sprinkling it over the meat. You certainly can use the packet provided. But this picture may show you why I like Penzeys.
Add the vinegar, salt, and pepper.
What about the cabbage? I prefer crisper cabbage so I wait until the last hour to put mine on top. Feel free to put yours on sooner.
Water!!! Add water into the crock pot until the meat is half way in the water, at least. The veggies and meat will make more fluids so you don’t want to fill the whole pot.
Pop on the lid and set it on low.
After 8 hours, add the cabbage if you decided to wait like I did.
Cook on low for another hour.
Take the meat out and let it rest for a few minutes. Slice it and plate up the rest either as side dishes or right next to the main event!
Tip: grain mustard goes great with it.
And if you have leftovers, plan for sandwiches tomorrow while you enjoy March Madness!
Happy St. Patrick’s Day!