Tommy and I are home alone today. We have the following in the crockpot cooking for our St Pat’s meal. I have never eaten corned Beef and cabbage so we will see. Hubby wanted me to make some.
Slow Cooker Corned Beef and Cabbage
You will need:
a crockpot large enough to hold your corned beef brisket
the corned beef brisket (with seasoning packet)
apple cider vinegar
Scrub your potatoes and carrots and cut into 1-2″ chunks (whatever works best for your family) and set aside.
In a small bowl mix together 2 teaspoons yellow mustard, 2 Tbsp. brown sugar, and 1 Tbsp. apple cider vinegar. Add contents of seasoning packet from corned beef (or if you don’t have the seasoning packet, use 1 1/2 tsp. pickling spice). Rinse corned beef (there probably isn’t a real reason to do this, I just do it :)) and place in crockpot. Rub with the mustard mixture to completely cover the top and sides (and bottom if you have enough). Add 1 cup of water (I generally pour this around the sides to avoid washing off the rub that I just put on the meat). Add potatoes and carrots on top of the meat. Cover, and cook on high for 4 hours, or on low for 6-8 hours.
Cut cabbage into small wedges and add to crockpot 30 minutes before serving. Cover and let cook (on HIGH) for 30 minutes.
We made this for dessert… Gotta have a green cake.
1 white cake mix
1/2 cup oil
1 cup club soda
2 packages of Pistachio Instant Pudding
1/2 cups walnuts (if you like nuts)
Combine all ingredients and beat for 4 minutes with a mixer. Then fold
in walnuts. Bake in either a Bundt pan or a 13″X9″ pan at 350 degrees
for between 45-60 minutes depending on your oven and the pan.
Frosting: 1 package of Dream Whip
1 package of Pistachio Instant Pudding
1 1/2 cups milk