I can always remember my mother making corned beef and cabbage for dinner on st. Patrick’s Day. No, we weren’t Irish, but we loved this meal. My grandparents loved it too so mom would always make them a batch.
The meat and cabbage always smelled so good! I think that’s why I was never turned off by cabbage. Most kids don’t like it but as a child, I loved it! Must have been my German, Polish, and Hungarian heritage.
Mom was always making stuff with cabbage and so was my grandma. In fact, she used to make this “diet soup” that she would eat for days in hopes of losing a few pounds. I think she just liked the way it tasted haha!
Anyway, this corned beef and cabbage recipe is super simple to make and will leave your tummy full. I enjoy making this meal not only on St. patty’s Day but at any time of the year because it’s so flavorful and yummy. I think you and your family will really enjoy this!
Recipe and photo courtesy of Ree Drummond.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make a leftover corned beef sandwich with a slice of brisket and a wedge of cabbage on rye.
I putt my corned beef in a crock pot, add 1 cup water. 1/4 cup vinegar, cover with lid and cook 2 -3 hours in crock pot, then add peeled potatoes and carrots, 1 big onion , 2 garlic bulbs , black pepper, juice from a jar of pickles. { sweet preferred) I then set the table, and fix biscuits or sliced sour dough bread and this is a super easy SUnday dinner. I see where your addition of can of beer, cup of vinegar, and sugar could improve a spark of life to this supper.