One Pot Corned Beef And Cabbage
St. Patrick’s Day falls on a Saturday this year and if you want to partake in the festivities without having to fuss too much over meal prep, here’s a super-quick and simple way to fix it and forget about it. Pull out that Crockpot and go enjoy the parade!
1 large onion, peeled and coarsely chopped
6 medium potatoes, washed and cut into quarters
1 bag of baby carrots
4 cups of chicken stock (If you are 21, substitute one cup of Guinness for one cup of stock)
1 Corned beef brisket with spice pack
1 head of cabbage, washed and cut into 6 wedges
Creamy horseradish sauce or Dijon mustard
Spray a slow cooker with non-stick cooking spray.
Add the onions, the potatoes, and the carrots. DON’T ADD THE CABBAGE YET.
Arrange the corned beef over the veggies, and top with the contents of the spice pack.
Add 4 cups of chicken stock or 3 cups chicken stock and 1 cup Guinness.
Cover, set heat to LOW, and allow to cook for 8-10 hours. When the corned beef is done, it should be fork tender.
Next, add the wedges of cabbage, moving the corned beef so that the cabbage gets submerged in the broth. If there isn’t enough room, you can remove the beef and wrap it in foil.
Turn the slow cooker up to HIGH. Cover and let cook for another 30-40 minutes, until the cabbage is tender.
To serve: Thinly slice the corned beef. Drain the vegetables, saving some of the broth to drizzle over the beef. Put the vegetables and the beef on a large platter and drizzle with the broth. Serve with creamy horseradish sauce, Dijon mustard, or both.