Every year on St. Patrick’s Day my mom makes corned beef and cabbage in her slow cooker. As a kid I remember hating the cabbage part but loving the corned beef. Now I love both but just as my parents used to do I make my kids eat at least two bites of cabbage even though they turn up their noses. I am Irish somewhere way back on my mom’s side of the family (great-great grandparents were O’Grady) so it only seems fitting that I make corned beef and cabbage for my family too.
- 4-5 red potatoes
- 1 medium yellow onion, cut into wedges
- 4-5 carrots
- 1 corned beef brisket with spice packet
- 1/2 head of cabbage
- In the bottom of a slow cooker add potatoes, onion and carrots. Layer the brisket over the top of the vegetables and sprinkle with the spices provided. Cover and allow to cook on low for 6-8 hours or high for 4-5 hours.
- 1 hour – 45 minutes before serving arrange the cabbage over the top of the brisket and cover allowing it to cook until the cabbage is tender.
**Last year when I bought my corned beef brisket I wasn’t paying much attention and bought one without the spice packet. If you are unable to find one with the spice packet you can use 1 tablespoon of pickling spice. Pickling spice can usually be found in the canning section of your grocery store. Are you planning on serving up an Irish inspired meal on St. Patrick’s Day this year?Enjoy,
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