St. Patrick’s day around my house always meant one thing, tons of corned beef. My favorite was always just a plain Reuben sandwich, nothing too fancy. When my mom would ask me what I wanted, that’s usually what I went for. The flavors of sauerkraut, thousand island, and the corned beef and cheese together was something that I couldn’t get enough of. That was, until my mom made this corned beef and cabbage slow cooked dinner.
Well, I guess she had been making it for years, I just never tried it. A sandwich was easier when I was younger. It was just like this recipe from Spend with Pennies. The first time I tried this I think I had thirds!
The meat was so tender and juicy, and all the extra vegetables just complimented it perfectly. Now that I have a family of my own, I make this for them once in a while. My husband is used to traditional Irish meals too so he just loves when this is in the crock pot, and it doesn’t have to be on St. Patrick’s day either.
Recipe and photo courtesy of Spend with Pennies.
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Quick Tip: If your corned beef is too tough, put it back in the slow cooker for longer.