Growing up, it was a traditional St. Patrick’s Day meal at my house. . . Corned Beef and Cabbage. Yum Yum!

What is Corned Beef you ask?
Well, I think its a traditional Irish dish. But I’m not Irish, so I wouldn’t know.
This is what wikipedia says:

“Corned beef (also ‘bully beef’ in the UK) is a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. The “corn” in “corned beef” refers to the “corn” or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of “corn,” meaning “small hard particle, a grain, as of sand or salt,” to 888, and the term “corned beef” to 1621.^[1] The term “corned beef” can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.”

I haven’t had it since I lived at home. And Dave has never had it. I’ve never cooked it. So I figured I’d try. It was actually really, really easy. So now its your turn. Go make this dinner in honor of all Leprechauns everywhere. And all Irish people too. And everyone else that wishes they were Irish. And all those people wearing green today. And. . . ah, never mind.

Corned Beef and Cabbage

Corned Beef Brisket (I used the point cut, because it was smaller. A flat cut is also available)
Cabbage
Red Potatoes, halved
Carrots
Water
The Corned beef should come with its own seasoning packet. Put the brisket and the seasoning in a crock pot. Cover with water.

Add the potatoes and carrots.

Cook for 2-3 hours, depending on the size of your meat.

Quarter the head of cabbage and add it to the crock pot. Cook an additional 45 mins.

Eat Up!

May you all have a wonderful St. Patrick’s Day. And may you find gold at the end of the rainbow. And may you kiss someone that’s Irish. And may you not get pinched. And may you also have green eggs and ham. That is all.

(Can you tell I’m feeling a little random? lol. One too many Girl Scout cookies maybe??)