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Corned Beef and Cabbage (Crock Pot)

I made this recipe yesterday–and by no means do I claim rights to it.  Some friends were talking about it around the office, and I just followed (the most basic) general guidelines for a hassle-free corned beef and cabbage.

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It was so easy and delicious that I just thought I’d share, in case you need a last minute recipe.

Corned Beef and Cabbage

  • 1 corned beef roast
  • 4-5 potatoes, peeled or scrubbed and quartered
  • 4-5 carrots, peeled and roughly chopped
  • 1 can Guinness
  • 1 head green cabbage

This recipe is super basic.

Add the corned beef, potatoes, and carrots to a lightly oiled crockpot.

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Pour in the beer, cover, and set to cook for 5-6 hours.

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Because I didn’t have enough space, when the corned beef and potatoes were done (and smelling deliciously beer-y and yeast-y), I removed them from the pot and set aside (keep the broth!).  I cut the cabbage into sixths and put that in for 20 minutes in the beer broth that remained in the crock pot.

Strain out the cabbage and serve!

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Seriously delicious.  The corned beef is moist and tender, and the potatoes and carrots taste really rich and, as I so eloquently put early, beer-y.

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A very satisfying and delicious start to St. Paddy’s weekend!

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Any other tricks that you lay claim to for the best corned beef recipes?  Last year I made this whiskey-glazed corned beef, which is definitely worth repeating if you want to try something new!

We went to a surprise baby shower for a friend out east today, and braved a chilly walk down to the beach with some of my favorite Long Islanders.  I’m so happy that we went (and that I had my camera!), because I’m gonna miss all these people a lot after we move.

Pictures always help keep those friends around, even when they live far away.

Kathleen and Freddy:

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Steve and Gill:

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And, of course, Fritz and I (thanks Kathleen for manning the camera!):

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Also, because I can’t help but share cats every minute of every day–this happened.

IMG_1493Cat antics.  Gotta love ‘em.

 

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1 comment

  1. Debby

    If you like Brussels spouts, I made them tonight to go with our colcannon & sausages. Cut them in half, boiled them for about 10 inures. Drained and fried in a bit of veg oil. Then when they were golden, tossed with a little balsamic vinegar. Easy peasy. And YUM.

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