A traditional St. Patrick’s Day dinner is coming early this week! It has been requested to get moved up to today, and I think Sunday is a perfect slow cooking day…or Monday…or Tuesday…! Haha- I think any day that you have a lot to do, it a perfect slow cooking day- and this recipe, with just a few ingredients couldn’t be any easier.
This is also super easy to adapt to low carb, if you are eating that way, by replacing potatoes and carrots with turnips and extra cabbage. It is truly a “set it and forget about it” meal that suits lots of different eating needs!
New England Boiled Dinner: Crockpot
- 2 peeled russet potatoes
- 4 large, peeled carrots
- 2 medium onions peeled
- 2 large stalks celery
- 3-5 lbs. of corned beef
- 1/2 head of cabbage (or more if you can fit it)
- Brown Mustard
You need a large crockpot for this one- I have an 8 quart size.
Spray the inside with cooking spray or rub with olive oil.
Cut the vegetables into large chunks of similar size.
Place the onion, celery, carrot, and potato in the bottom of the pot.
Open the corned beef and place on top of the vegetables. Open the little packet that comes with it (it's okay if you don't have a packet-there will still be lots of flavor) and sprinkle on top.
Cover and cook on low for 10-12 hours or high for 6-8. I like to cook slowly for a really tender meat, but it turns out well at high.
During the last 2 hours cut up the cabbage and put as much as you can on top of the cooker, and continue to cook for the rest of the time.
You can serve however you like: on a platter with veggies around it. I always give horseradish and mustard to go with this and maybe some butter with parsley over the veggies.
Please attribute this recipe: Show it came from hardlyagoddess.com
And this is the other celebration (in decoration), that we decided needed to happen early for the holiday celebration:
Easy- peel and sticks made light work for this cute little wreath!
Have a great holiday- and whenever you decide is a good time for a slow cooked corned beef- (and stay tuned for the leftover hash recipe), I hope you’ll enjoy it!