Crackpot Corned Beef and Cabbage For St. Patty's Day Dinner

We've never celebrated St. Patricks' Day growing up It's just not the thing in the East, I guess- growing up in an Asian country. But ever since I lived in the US, I have adopted some traditions that my husband and his family observes and learned to celebrate it too!

What better way to celebrate St. Patty's Day than to have corned beef and cabbage for dinner? ( it's kind of a MUST MAKE! ) So, I went over to my old trusted friend Pinterest to help me find the best corned beef and cabbage recipe that I could cook for St. Patty's Day. After an hour of doing research, I finally found the perfect recipe for me and added an Asian twist to it!

This easy slow cooker recipe for traditional corned beef and cabbage dinner cooks itself and you don't have to watch over the pot! It's simple with all the flavor!

Ingredients:

-corned beef brisket

-red potatoes

-carrots

-beef bouillon

-beef broth

-cabbage head

-salt and pepper to taste

-garlic

-pickling spice

-worcestershire sauce

-onions

-bay leaves

Instructions:

1. Chop onions into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.

2. Pour the beef broth into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.

3.Cook on low 8-10 hours.

4. After initial 3 hours, add potatoes and carrots into the slow cooker.

5. Two hours before serving, add cabbage wedges to the slow cooker.

6. Remove corned beef from slow cooker and let rest for 15 minutes before slicing. Serve with potatoes, cabbage and carrots.

Because of the outbreak of the COVID-19 virus, me and Zach celebrated St. Patty's at home with this dinner and some lime jello parfait I made for dessert!

XOXO,

Karen