Confession: I grew up thinking Corned Beef was gross. In my defense, the only time I had ever tried it was at a couple family style-restaurants, that were so popular in the 80s. It was incredibly salty and didn’t taste good at all to me! My mom also used to make corned beef hash once in a while….but with canned corned beef. So, you can see why I never liked it.
When I was in high school, my “second mom” made Corned Beef with Cabbage and she begged me to give it one last try before I told her I didn’t like corned beef. Seeing as how she was actually Irish, and had been making it and eating it for years, and I loved everything else she made, I gave it a try. I LOVED it! It was nothing like I had tasted in the past. She changed my feelings for corned beef in one bite!
The first time I made this in my slow-cooker, I turned to her of course! So, today I bring you Corned Beef with Cabbage, Carrots and Red Potatoes. My whole family loves this recipe, so I consider this one a MAJOR win!
Happy early St. Patty’s Day!
Corned Beef with Cabbage, Carrots and Red Potatoes
Hope Comerford, Clinton Township, MI
Makes 4-5 servings
Prep. Time: 15 minutes
Cooking Time: 9-10 hours
Ideal slow-cooker size: 6 or 7-qt.
2. Pour in enough water to cover your brisket completely.
3. Place the veggies on top and around your brisket and salt and pepper them to your taste.
4. Cover and cook on Low for 9-10 hours.