Yes, it's March. Just in time for St. Paddy's Day, we're doing a Crock-Pot full of Corn Beef and Cabbage in all its Irish Goodness. I thought it was a good day to repost this. Enjoy!
Corned Beef And Cabbage
1 to 1 1/2 lb corned beef roast
8 small white potatoes quartered (or 2-3 large russet cut into squares)
4-5 carrots cut into one-inch pieces
1 onion quartered
2 Cloves garlic chopped cored and then cut into 8ths.
4 cups water (substitute one cup for Jameson, optional)
1 tsp sugar
Salt and pepper to taste.
Spray pot with cooking spray. Place corn beef roast into the pot and add 1
cup of whiskey (or water). Add Potatoes around the edge, then cover the roast with the carrots and onions. Add salt, pepper, and sugar and cook on high for 4 hours. Add cabbage over the top and cook additional 4 hours on low or 2 hours on high.
Serve with Soda bread and a Jameson and Ginger with a lime cocktail.
Enjoy!
No comments:
Post a Comment