Corned Beef and Cabbage

Wednesday, March 12, 2014

Day 2 of beautiful spring weather and of course this time of year we all know that it's too good to be true.  Tonight it's forecasted that we are going to get 4-8 inches of snow!  Ugh!  At least it's a little sign that spring might finally be on it's way and hopefully we won't get any more "polar vortexes"!  St. Patties day is coming up too which is an excellent spring holiday and I do believe one of Adam's favorite.

Of course he claims that he has a lot of Irish in him so maybe that's why!  I don't ever recall having this meal with my family…though I have been known on more than one occasion to have very bad memory recall.  Last year (again as far as I know) was the first time that Adam introduced me to this meal and I had to admit that it was pretty dang good and I was not the least bit disappointed that we would have to make this every year.

With our busy lives and all right now (though who doesn't have a busy life!?) I decided to make it crock pot style this year.  It turned out really well!  Right up to the point where I completely forgot that usually there is some kind of sauce… So… I will tell you how to make it in the crock pot but I guess this year you'll be on your own for the dressing!  Sorry! :(

  • 1 corned beef brisket (any size you need)
  • 2 celery stalks
  • 4 carrots
  • 1 onion
  • 4-6 red potatoes
  • 1 cabbage head
  • 1 bottle WoodCuck beer
Creamy Horseradish Sauce (I haven't tried this but it looks good!):
  • 1/4 c horseradish
  • 1/2 c heavy cream
  • 1/4 c sour cream
  • hot sauce to taste
  • salt & pepper to taste
  1. Chop up celery, carrots, onion, and potatoes into bite size pieces.
  2. Place these at the bottom of the crock pot.
  3. Rinse the the corned beef brisket and put over the veggies.
  4. Add the beer, spice packet, and just enough water to cover everything.
  5. Cook on low for 8-9 hours.
  6. 20-30 minutes before your ready to eat chop up the cabbage into 6 or so pieces and place in with all the other stuff.
  7. Cook on high for another 20-30 minutes or until cabbage is tender.
  8. Slice and serve.
  9. For the horseradish sauce whip the heavy cream until it forms soft peaks.
  10. Fold in sour cream and drained horseradish.
  11. Season to taste with hot sauce, salt, and pepper.
  12. Pour all over.
  13. Enjoy!!

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