I’m not Irish, kiss me anyway!
I normally make my Crock Pot Corned Beef (click on original recipe post), but this year David has a friend in from Canada and we decided to attend The Village at Baytowne’s Wharf paint the town green. We will eat, and enjoy the festivities there (bonus – I don’t have to cook or clean – ha).
So if we see you out and about, you might receive a kiss from me, even if you aren’t Irish.
Sometimes I serve it with noodles, and sometimes potatoes, but I always cook it in the crock pot. Turns out perfect every time. This is one of our go to recipes around here. Perfect for a work day, or on a weekend.
2 to 3 yellow onions thick sliced, and a rib of celery, cleaned and placed
on the bottom of the crock pot.
I get the Flat Cut Corned Beef Brisket that has the season packet (makes life a little bit easier).
Place beef fatty side up, and sprinkle the seasoning on top.
Fill the bottom portion with water (to the bottom of the beef).
This time I added fingerling potatoes.
Then top it off with carrots.
I rough chopped a head of cabbage, and added season salt in a skillet.
Saute with butter until most of the cabbage is cooked through.
The beef cooks on high for about 8 hours.
Vegetables are tender, and very flavorful.
Perfect every time.