Sunday, March 3, 2013

Day 3: Traditional St. Patrick's Day Recipe

Corned Beef and Cabbage with Buttered Potatoes

This recipe is delicious, but it takes a little over 8 hours to make!

Picture and Recipe from Food Network:


Corned Beef:

  • 3 pounds corned beef brisket with spice packet
  • 2 carrots, cut into 2-inch pieces
  • 2 medium onions, chopped
  • 1 small head green cabbage, cored, roughly chopped
  • 2 cups apple juice
  • 1 cup water


  • 1 1/2 pounds baby red potatoes, sliced in 1/2
  • 1/2 stick butter, softened
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and freshly ground black pepper


For Corned Beef:
Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
For potatoes:
Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

If you happen to make this recipe feel free to comment if you like it or not! Or if you have any other recipes you make around this time of year please share with us :)

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