If you’re planning to host a party on St. Patrick’s Day, you no doubt have already taken your best green outfit to the cleaners and are starting to work on the menu.
It probably has been a while since you made Corned Beef and Cabbage (perhaps last St. Patrick’s Day?), so it might not be a bad idea to do a “test run” this weekend.
And we have just the recipe for such an endeavor. It requires a large Crock-Pot because it calls for a 3- to 4-lb. beef brisket.
For wine pairing ideas, be sure to check back with us on Monday.
CROCK-POT CORNED BEEF AND CABBAGE
- 1 corned beef brisket, 3- to 4-lbs.
- 1 large head cabbage
- 8 peppercorns
- 6 cloves garlic, peeled
- 4 parsnips
- 2 turnips
- 2 bay leaves
- 1-lb. carrots, peeled
- 6 large potatoes
- 1 stalk celery, very thinly sliced
- 3 whole cloves
- 1/2 tsp. Old Bay seasoning
- 1/4 tsp. ground black pepper
- Wash brisket. Using a sharp knife, cut tiny slits in the meat, and insert garlic and cloves pieces.
- Place meat in a large Crock-Pot and cover with water.
- Add bay leaves, peppercorns, Old Bay seasoning and celery.
- Heat on high for 30 minutes. Skim off any foam that surfaces, and re-set heat to low.
- Meanwhile, quarter the cabbage, and peel the potatoes, carrots, turnips and parsnips. Slice vegetables into 2-inch chunks.
- Add remaining vegetables and continue to cook for 2 or 3 hours, or until vegetables are tender.
- Remove bay leaves and discard. Drain Crock-Pot and serve.