You're probably thinking about ham or turkey or prime rib or whatever you eat on Christmas. You're probably not thinking about cabbage. I don't blame you, but I didn't want you to be unprepared when Friday rolls around. Christmas is over. You start putting away the decorations and get ready for the next holiday.
As far as I understand, corned beef and cabbage is a traditional Irish dish. One that we ate every New Year's Day and St. Patrick's Day growing up (still do, actually), being the good quite distant, Irish immigrants that we are.
My sister shared this particular slow-cooker recipe for corned beef with me last year and it blew me away. I had no idea that corned beef could be moist! Seriously, no idea. This one is though. It's so satisfyingly salty and tender. There's next to no prep that goes into it. Quite honestly, it makes me want to eat it more than 2x a year.
CROCKPOT CORNED BEEF & CABBAGE
1 onion
8 carrots
4-6 white potatoes
corned beef (with seasoning packet)
1/4 c. whole grain mustard
1 can or bottle beer
1/4 c. brown sugar
1 c. water
1 head cabbage
1. Quarter onion. Peel and cut carrots in half. Cut potatoes in half. Place all in bottom of crockpot.
2. Place corned beef over the top of the vegetables. Spread the seasoning packet and mustard over the top.
3. Pour bottle or can of beer over the meat and vegetables (do this step gently so all of the seasonings and mustard don't wash off the meat.
4. Mix together brown sugar and water, then pour over the top (again being careful not to wash away the seasonings).
5. Set your Crockpot to low and cook for 12 hours. Add in your cabbage (cut into quarters) the last 45-60 minutes of cooking.
6. Remove everything from the juices in the crockpot and arrange on a platter with the meat and vegetables.
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