You won’t have to rely on the luck of the Irish to make this easy crock pot meal. Our digital reporter Jasmine Waples brings you into her mother’s kitchen to make corned beef and cabbage, just in time for St. Patrick’s Day.
While the ingredients are simple, this recipe does take a while to cook so bear that in mind when preparing this dish.
Michele’s Corned Beef and Cabbage:
- 1 medium onion (minced onion works as well)
- 6 potatoes (quartered)
- 1 lb baby carrots
- 3 cup water (adjust to fit your crock pot)
- 3 garlic cloves or 1 and 1/2 tsp minced garlic
- 1 bay leaf
- 2 tbs sugar
- 2 tbs cider vinegar
- 1/2 tsp pepper
- Corned beef brisket
- Corned beef spice packet (included with the meat)
- Cabbage (green & purple)
Combine onion, potatoes, and carrots in crock pot. Combine garlic, bay leaf, sugar, vinegar, pepper and spice packet. Pour into crock pot. Add in corned beef, water, and top with cabbage.
Cook covered on low for 8-9 hours or until meat and vegetables are tender.