Happy St. Patrick’s day! 💚
It’s not St. Patrick’s day without Corned Beef and Cabbage!!! I wrote this recipe to be made in a slow cooker, so you can enjoy your Holiday and come home to your house smelling amazing and dinner ready! This recipe is so simple and will melt in your mouth!!
Casey’s Corned Beef and Cabbage –
3-4lb corned beef with seasoning packet
10 small red potatoes, halved ; plus one to shred
1 medium onion, chopped
5 carrots, peeled and sliced diagonally into 1/2 inch pieces ; plus one to shred
4 cloves of garlic, minced
4 cups of water
1/2 cup of beer (I used Guinness) This is optional, If you do not wish to use beer simply replace with 1/2 cup of water
1 bay leaf
1/2 teaspoon of whole peppercorns
1/2 small head of cabbage, I cut into small wedges (Using the center pieces you can make 6 with the core helping to keep them intact) Or simply shred the 1/2 of cabbage
1. Cut each potato in half and place them into the bottom of your crock pot, half of them turned up to catch the Juices and half of them turned down to crisp on the bottom of the pot. Add in the fine chopped onion, garlic and sliced carrots.
2. Pour the water over the vegetables.
3. Remove the corned beef from the pack, reserve the juices and seasoning packet. Remove any excess fat off of the brisket. Place your meat over the vegetables and pour the juices and your beer over it. Open the seasoning and evenly coat the beef. Add in your peppercorns and bay leaf.
4. Cover and Cook on low for 8 hours.
5. Open the crock pot, remove the corned beef and allow it to rest on a large rimmed plate. Turn your crock pot to High, Place the shredded potato and carrot into your sauce, these will act as a natural thickener for the yummy juices in the dish. Now add your cabbage to the slow cooker, cover and cook for 40 minutes. Add your corned beef, and any juices it released while resting, back into the slow cooker for another 15 minutes to reheat and allow the juices mix. Remove any visible peppercorns and the bay leaf.
6. Remove the corned beef and slice it against the grain (don’t be alarmed when it literally falls apart, it’s ok), serve with the delicious vegetables.
Irish Soda Bread-
2 cups of All Purpose flour
2 tablespoons of brown sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
3 tablespoons of butter
3/4 cup of buttermilk
1/3 cup of raisins
1. Preheat oven to 375 degrees, prepare your baking sheet with butter or cooking spray. I also like to bake on parchment, easy transfer and cleanup!
2. In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. (using your hands works best, roll up your sleeves and dive right in!!) In a small bowl, whisk 1 egg and your buttermilk. Stir into flour mixture just until moistened. Fold in the raisins.
3. Spread some flour over your work station and knead your dough for 1 minute. Shape into a round loaf and place it on your baking sheet. Cut a 1/3 inch deep cross in top of loaf. Beat remaining egg; brush over loaf.
4. Bake for 30-35 minutes or until golden brown. Allow the bread to cook for 10 minutes before slicing.