Two years ago for the first time, we made Traditional Corned Beef and Cabbage in honor of St. Patrick’s Day. Being parents with young children, we wanted the easiest way to prepare this meal and this is the super-easy way we came up with.
We used our slow-cooker and looked up a recipe on the company’s website. We bought 2.8 lbs. (you can get anywhere from 2.5 to 3.0 lbs) of corned beef (in a package with the pickling spices included), a head of cabbage, 4 carrots, and we already had some potatoes at home. In the morning when I left for work (around 6:30am or so), I took the corned beef out of the package and rinsed it out with water and put it into the slow cooker. I then sprinkled the contents of the pickling spices all over the raw meat. Finally, I filled up the slow cooker with water until it covered the meat…..set the slow-cooker on LOW heat to cook the meat super-tender for 10 HOURS. After lunch, we added the veggies (quartered cabbage, cubed carrots, cubed potatoes) to the slow cooker to cook for 2-3 hrs. The result: super tender corned beef and veggies. Yum!
The next day at work, I used the leftover corned beef, some slices of swiss cheese, and rye bread to make a Reuben Sandwich. Yummy! Forgot to add sauerkraut and Thousand Island dressing the sandwich is traditionally made with (you can also use Russian dressing as well).
…so there you have it. Two super-easy meals in honor of St. Patrick’s Day. Enjoy!
Click on the link to view more of WHAT WE’RE EATING.