A couple days ago, I decided to cook a Corned Beef and Cabbage dinner in honor of the upcoming celebration of all things Irish. I prepare dinner a couple times each week and thought this would be a nice change of pace; I wasn’t disappointed.
I picked up a nice 2-1/2 pound package of corned beef, which included a packet of the proper spices. I prepared red potatoes, carrots, onion and added 6 ounces of a nice pale ale beer to the water. Since a number of recipe reviewers suggested cooking the cabbage separately, and since the small crock pot I used was full of other ingredients, I decided that is just what I would do later in the day. I covered the pot, set it to high for the first two hours, finishing the final six hours on the low setting.
When dinner time arrived, I steamed the cabbage and served it with the other vegetables:
The beef was sliced against the grain and served with a reviewer-suggested mayo and horseradish sauce I prepared on the side.
If I don’t say so myself, it was absolutely delicious! The beef was perfectly tender and moist, and all the veggies were just right.
I doubt this recipe will be forgotten until March 17, 2018…it’s much too fantastic (and easy) not to prepare once in a while throughout the year!