Corned Beef and Cabbage is the ultimate Irish dish to serve the family for St. Patrick’s Day. Slow cooked corned beef brisket, baby red potatoes, baby carrots, green cabbage, yellow onion, and garlic.
With St. Patrick’s Day around the corner, I wanted to share a recipe that has been passed down generation to generation in my family. For as long as I can remember, every St. Patrick’s Day my Grandma Audrey would make her infamous Corned Beef and Cabbage. As a kid, I was an extremely picky eater, so I never even gave this dish a try until I was an adult. Boy was I missing out! This is an Irish, hearty and traditional dish that is PERFECT for the whole family or can act as meal prep for one. From my family to yours, I hope you love it!
My Grandma Audrey
Seriously, how gorg was my Grams? Total babe! In my eyes she was the woman of all women. She has inspired so much of who I am, so if you think I have too much sass for my own good, it’s all her fault. 😉 She always encouraged me to fight for what I want and ALWAYS believed in me. She wasn’t just a grandma to me, she was my friend. I’d tell her everything and in return she’d share all of her funny stories with a side of wisdom. I couldn’t be more proud to carry on her tradition with this dish and share it with you all.
Corned Beef and Cabbage Ingredients
Health Benefits of This Dish
- A serving of Corned Beef and Cabbage is a rich source of vitamins A and C, potassium and iron.
- Provides moderate amounts of fiber at 3g per serving, which can promote regular bowel movements
- Green cabbage can help fight inflammation in the body, improve digestion and is an awesome source of vitamin k.
Corned Beef and Cabbage
Equipment
- Slow Cooker
- Cutting Board
- Chef knife
Ingredients
- 3 lb corned beef brisket
- 1 medium yellow onion
- 3 cloves garlic, minced
- 6 baby red potatoes, quartered
- 12 oz baby carrots
- ½ head green cabbage, roughly chopped
- 2 bay leaves
- Lemon pepper, to taste
- Seasoned salt, to taste
- Water
Instructions
- Place the corned beef brisket in a crock pot. Add enough water to cover the top of the meat, then add the diced onion, minced garlic and 2 bay leaves. Cover and cook on high for 8 hours.
- After 4 hours, add the quartered red potatoes, the bag of carrots and the ½ of a head of chopped green cabbage. Add the lemon pepper and seasoned salt according to your taste preference and cover.
- Slice the brisket into 4 oz portions with 1 ½ cups of vegetable mixture, add juice for taste and moisture.
- Expert tip: some people like to add mustard to the corned beef brisket, I prefer honey Dijon but others like the spicy brown mustard or the regular mustard. Whatever you prefer.
Notes
Did you try this recipe?
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