Corned Beef & Cabbage Recipe
Earlier this week I brought back, by popular demand, my favorite Chili Recipe.
Today, I am making my Corned Beef and Cabbage Recipe,
so I thought I might as well put a fresh spin on this recipe as well.
I kind of believe most people don’t think too much about corned beef as a dinner item
until around St. Patrick’s Day in March. But the meet is always available in your
grocer’s meat case and it is also a meat that has a very long “use by” date
which allows you to take advantage of sales or always have one on hand.
As I start in to update this recipe,
I am realizing that I have a lot of “go to” favorites for Fall Menus,
so I am going to keep adding to the blog my favorites until I have them all posted.
You are going to need:
- A Crock Pot
- A Corned Beef with packaged spices
- Fresh Cabbage ( I use 2 heads if I can squeeze them in) Quartered
- Carrots ( keeping it simple I use cleaned and ready to use baby carrots)
- Little Potatoes (Optional, I eat low carb typically I omit the potatoes, but for the sake of my readers I am eating them 🙂 )
- Yellow Onions ( I used 2 – 3)
- ***1 Bottle Boulevard Irish Ale (of course not any beer will do!)
- ***4 TBS inglehoffer Original Stone Ground Mustard (Gold Medal Winner Napa Valley World Mustard Championships! because only the best will do)
- 3 TBS Cider Vinegar
- Hot Sauce to taste ( 2 tsp)
- 1/4 tsp Pepper
- 2 Cups Water
***Denotes SECRET INGREDIENTS! Shhhh….
UPDATE: So I always tweak my recipes a little. It is October 31st! So instead of the Boulevard Irish Ale, I chose a Honey Crisp Apple Wheat by Shock Top. Also, using what I had on hand, I chose Boar’s Head Cajun Style Gourmaise (mayonnaise with a kick) for my Stone Ground Mustard.
I began my weight reduction food plan this morning which I will highlight in a future post, but my dinner meal is supposed to be lean and green. This is a little bit of a stretch on the lean part I suppose but it has never been an issue in the weight loss before. The cabbage is a great “green” for the diet and the onions are totally fine. I omitted the carrots simply because I forgot them while at the store but that is a starchy carb that I should not add to the meal. I did add the potatoes, also a starchy carb, but I may not eat them and let my husband have them all.
That’s it! Toss it all into the Crock Pot and turn it on low for 8 hours.
You will be craving it before it’s ready because the house will fill up with the scent of scrumptious.
Now just in case you didn’t finish it all at the first sitting….
Use the Left Overs to make
Gather these ingredients:
- Sliced Corned Beef
- Sliced Bread (thick is great, a sourdough awesome, but I am using an artisan for mine because that was what I could find)
- 1 Can Saurkraut
- Thousand Island Dressing
- Sliced Pepper Jack Cheese (I like my food to speak to me)
- Soft Butter
- Inglehoffer Original Stone Ground Mustard
- Heat up a griddle or skillet to medium high.
- Spread a bit of butter on one side of your bread and place on the hot griddle.
- Spread with mustard, then layer the meat and saurkraut and top with the jack cheese and dob some Thousand Island on.
- Lay the top piece of bread butter side out on top.
- Once browned on one side (perhaps 1 minute) use a spatula to flip and brown the other side.
Serve with Potatoes O’Brien! YUM
I have never been a recipe blogger, but as my recipes evolve, perhaps so do I. Here is hoping you enjoy this recipe. If you have any variations on a generic Corned Beef and Cabbage recipe, I would love to hear about it in the comments below and if you make this recipe, give my your feedback. I would love for you to subscribe (but I will admit that there have been a lot of changes in my setup and I am not confident my former subscribers are still subscribed.
Thank you to all my readers who let me know that this blog means so much to them. I love sharing life, traditions, decor, God and more with you all.