Corned Beef & Cabbage Recipe

Good ole' St. Patty's Day is this weekend, fashionistas, but instead of stepping into my closet, I am stepping into the kitchen with my mama.

This week on the blog, I am sharing my mom's corned beef and cabbage recipe she makes each year and it is honestly the best part of March. We're only the slightest bit Irish in the Fox household, but one thing is for sure: we LOVE us some corned beef and cabbage! See the recipe below to make it for yourself:

Ingredients: (Makes 6-8 servings)

1 | 4 - 4.5 POUND CURED CORNED BEEF BRISKET WITH SPICE PACKET

1 | LARGE ONION, SLICED

8 | LARGE CARROTS, HALVED LENGTHWISE AND CUT INTO 2-INCH PIECES

2 | BAY LEAVES

3 | GARLIC CLOVES, SLICED

1 | 14-OUNCE CAN BEEF BROTH

2 | TABLESPOONS DARK BROWN SUGAR

1.5 | TABLESPOONS PREPARED MUSTARD

1 | TEASPOON CARAWAY SEEDS

1 | SMALL CABBAGE, CUT INTO 8 WEDGES

6-8 | RED POTATOES

STEP ONE | Trim fat from brisket. Place onion and carrots in a 6-quart slow cooker; place brisket on top of onions and carrots.

STEP TWO | Sprinkle the bay leaves and garlic cloves over brisket.

STEP THREE | Combine spice packet from brisket, beef broth, sugar, mustard and caraway seeds; pour over brisket.

STEP FOUR | Cover and cook for six hours. Add cabbage and potatoes; cover and continue to cook for two more hours. (Total cook time is eight hours.) 

STEP FIVE | When cooked, remove and discard bay leaves.

STEP SIX | Cut brisket across the grain into slices. Serve with vegetables (and rye bread!).

My mom's advice? Don't forget to pair your plate with a Guinness!

Enjoy,