This recipe is too late for your St. Patrick’s Day dinner, but maybe we’ll remember to re-post it next year. St. Patrick’s Day morning we had our corned beef and beer from Whole Foods, our cabbage from the Sacramento Natural Foods Co-op, and potatoes, carrots and onions from previous ventures. What we didn’t have was a recipe. We knew we didn’t want to simply boil the cabbage. We love corned beef, but boiled cabbage is pretty awful. I Googled “corned beef crock pot recipe” and found this one from food.com. I followed the recipe word for word, but I ended up having to speed it up in the oven due to a late start (Lolo just wanted to be held all morning!)
- Corned beef brisket
- Bay leaf
- Pint of Boddingtons (or beer of your choice)
Prep your ingredients. Should be self explanatory from the photo below.
Add all ingredients to the crock pot except the cabbage and beer. Next is the hardest part of this entire recipe. Poor the pint of Boddingtons into your crock pot (I took a swig then poured the rest out slowly and deliberately for my homies). Place your lid on then look at the clock. If it’s 9:00 AM congratulations! Set your crock pot to low and cook everything for about 6 hours before adding your cabbage and cooking another 3 hours.
If it’s 1:00 PM and you are planning on serving at 6:00 PM, then set your crock pot to high, pray, and check it at 4:00 PM. You may find you have to transfer the crock pot to a 350° oven at 4:00 PM. At around 5:00 PM, add your cabbage and you’ll be good by 6:00 PM (you may be a bit nervous, but that’s what the other Boddingtons are for).
By 8:00 PM you have finished a great meal with friends, everyone is happy and if you were born in December 2012 and this is your first St. Patrick’s Day ever, then you are ecstatic! We would love to read about your favorite St. Patrick’s Day recipes!
Local Ingredients Used
Capay Organic Carrots – Capay