Prepared Corned Beef And Cabbage
On Tuesday nights, we have a weekly dinner with friends, and since St. Patrick’s Day is just a few days away, tonight was corned beef and cabbage night. Surprisingly, no one else knew there was a St. Patrick’s Day Parade either.
I picked up the ingredients the night before at the new Whole Foods on Haight Street.
If you plan ahead, cooking it all in a slow cooker makes it super simple. I took the carrots and layered them in the bottom of a slow cooker.
I washed the potatoes.
I cut an onion into wedges.
Then I put both into the slow cooker on top of the carrots.
It was time to add the brisket. I placed it on the top.
I added some beef broth, one beer, and some water.
I covered it, and we had it cooking all day.
This is what it looked like when I got home. It smelled so good.
I cut the cabbage into wedges.
I took the vegetables and corned beef out of the slow cooker and put the cabbage in the leftover broth.
I cut the corned beef and put it on the platter.
Then, I served it with the cabbage.
It turned out pretty tasty, although I would’ve liked the corned beef to be just a little more moist. Plus, the vegetables came out just the way I wanted.
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