Happy belated St. Patrick's Day! If you follow my insta account you saw me making this delicious dish on Sunday for the holiday. Corned beef was a tradition on March 18 growing up in the Pendy household. I'm personally not Irish, but this was my first year celebrating with my new Irish last name! My love for St. Patty's started in college over green beer on Court Street with my sorority sisters and grew when I became a bartender (also on Court Street) and dyed not only beer but shots and cocktails green too (my hands were always stained green for days after those shifts). Also if you know me, you know how much I love Jameson. Nowadays we always celebrate by going to the parties around town and making our favorite staples, like this meal!
You will need corned beef (should come with a seasoning packet), cabbage, potatoes, carrots, salt and pepper. Also some water or beef broth and a little olive oil.
Add corned beef to a crockpot and top with seasoning. I like to add some additional fresh ground pepper.
Peel and chop potatoes and carrots. Chop cabbage into quarters removing first outer layer of skin and core. Toss with a little olive oil, salt and pepper.
Pour veggies on top of beef. Cook on high about 4 hours or on low for about 6-8. Perfect to set before going out for some St. Patty's Day drinks or before going to work in the AM!
Allow to cool then slice corned beef thin and serve with veggies! Brad always serves the beef with some Gulden's spicy brown mustard on the side and its damn delicious. Try it out and definitely don't wait until next year's holiday!
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- 2.5 lb corned beef with seasoning packet
- 5 potatoes, peeled, chopped
- 4-5 carrots, peeled, chopped
- 1 medium sized cabbage head, core removed, quartered
- 1 tsp. olive oil
- water or beef broth (enough to cover most of crockpot contents)
- salt and pepper
- spicy brown mustard for serving, optional
- Add corned beef to crockpot.
- Top with seasoning and some more pepper.
- Toss veggies with some olive oil, salt and pepper.
- Pour over beef.
- Fill crockpot with water or beef broth.
- Cook on high for 4 hours or low 6-8.
- Allow to cool then slice beef thin. Serve with mustard if desired.
[…] This typically yields plenty of leftover corned beef which I use for these egg rolls. Here is my Corned Beef Recipe. You don’t have to make your own corned beef for these egg rolls though! Grabbing some from your […]