We’re diving into Week #2 of 3 in the “What a Crock Challenge”!
Corned Beef and Cabbage isn’t just for St. Patrick’s day. It’s a delicious one pot meal any day of the week. If everyone in the family loves carrots and potatoes with this meal, feel free to chop up some up and cook them along with the beef and cabbage.
4 cups water
2 tbsp apple cider Vinegar
1 tsp kosher salt
1/2 tsp coarse ground black pepper
1 large yellow onion, diced coarse
2 stalks celery, diced coarse
1 Tbsp whole mixed pickling spice or any combination of spices you like
3 lb corned beef (no spice packet)
1 large fresh green cabbage, cut into 12 wedges
Put the first 7 ingredients in your crockpot and stir to combine.
Lay the corned beef on top of the ingredients and ladle some of the liquid from the bottom over the top of the corned beef.
Set crockpot to LOW, cover and cook for 7-8 hours.
Remove cover and arrange cabbage wedges evenly over the top of the corned beef. Replace cover, pushing it down until it is closed tightly, then continue cooking for 1 hour or until the cabbage is tender.
Will serve 6 to 8.
Don’t forget to drop a line b’low to let me know how this recipe (or others!) are turning out for you!!!