My Grandmother’s maiden name was: Patricia Horrigan (umm… can we say IRISH?! hah). Anyhow, for as long as I can remember we have always always always eaten Corned Beef and Cabbage for St. Patrick’s Day. I guess you could say it is our little tradition to pay homage to my family’s Irish heritage. Plus it’s just down right tasty!

Now, seeing as St. Paddy’s Day tends to fall on a weekday – my mom has always made her corned beef in the crock pot. Hello easy meal!  I still make mine that way too because it turns out perfect every time. Tender and Delicious. Not really sure if I can consider this a recipe – it’s THAT simple.

Here’s a little tip when you are buying your Corned Beef: I was always told to find a flatter cut of meat. You’ll notice that some are more fat and rounded and others cuts are more thin and flat… GO WITH THE FLAT! I don’t know why… but do it. It hasn’t failed me yet.

Serve with a little brown mustard and some boiled potatoes – or in this case we went with mashed red potatoes (b/c we’re cool like that)! Also, to keep with the Irish theme, Mike mixed up a good ol’ Jameson and Ginger! Perfection.

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Corned Beef and Cabbage

Ingredients:

1 Corned Beef (Choose whateve size you like)
1 Head of Cabbage - Cut into Quarters
1 Bag of Small Red Potatoes

Directions:

Break out the ol crock-pot and spray it with a little cooking spray.

Add the Corned Beef (fat side down), dump in the brining juices from the bag and along with the spices that come in a little bag. Add water until it just covers the corned beef. If you like boiled potatoes, go ahead and add your potatoes to the crock pot (you may need a little extra water.

Cook on low for about 8 hours. When you get home from work, throw in the quartered cabbage and allow to cook for another hour or so (I usually do this on my lunch break, so it's done when I get home)!

Hello one pot wonder meal!

*Note: We skipped the potatoes since we decided to make mashed potatoes right before serving (I'm not too keen on the whole boiled potato thing)!