Happy St. Patrick's Day! Even though I have no idea what the holiday actually means. I'll be googling it as soon as I'm done with this post.
I know I won't be the only person to post a corned beef and cabbage recipe, but I decided to join in on the fun as it seems to be all over the blog world this week.
I cook my corned beef in the slow cooker while I'm at work and then add the cabbage in for about 20 minutes once I get home.
I don't measure out any ingredients so everything I'm listing below is an estimate and you'll need to adjust depending on how many pounds your corned beef is.
1 package of corned beef
5-6 Red or Yukon Gold Potatoes
2-4 Tablespoons red wine vinegar
1 head of cabbage
Quarter or Half your potatoes (depending on how big they are) no need to peel them.
Cut your carrots to the same size as the potato chunks. Place the potatoes and carrots in the slow cooker and place the corned beef on top. * I rinse my corned beef to take off all the juices from the packaging and reduce some of the salt before I put it in the slow cooker. If your corned beef doesn't include a flavor packet, you'll need to add a couple bay leaves and peppercorns to your slow cooker. Add enough water to the pot to cover the potatoes and carrots. Then add the red wine vinegar. Cook for 8-10 hours depending on the size of your corned beef. Add the cabbage the last 20 minutes of cooking time until it is tender.