In celebration of St. Patrick's I have cooked up a few corned beef dishes! I start out making corned beef and cabbage then use the leftovers for other tasty meals throughout the week.
- 2 carrots, cut into matchsticks
- 5 red potatoes, quartered
- 1 small onion, cut into bite sized pieces
- 1 to 1-1/2 cups of water
- 1 (4 pound) beef brisket
- 1/2 head of cabbage
- season packet that comes with the corned beef
Coat crock pot with olive oil. Place potatoes cut side down along with the carrots and onions in the bottom of the crock pot. Cover vegetables with water and place corned beef on top of the vegetables with the fat side up. Empty seasoning packet on top of the corned beef.Cover and set on low for 8 hours. During the last hour of cooking add in the chopped cabbage.
After 8 hours remove the corned beef and scrape the off fat (this the not-so fun part), slice and serve.
I really like corned beef and cabbage but I LOVE Reuben sandwiches and corned beef hash. Stay tuned for those recipes using leftover corned beef.