I've been making corned beef and cabbage every year for St. Patrick's day since my kids were little (25+ years now). This year I opted out of making the cabbage and I replaced it with carrots. The reason you ask? This year was the first time I've ever made it in my slow cooker, and I just didn't have the room to stuff the cabbage in with the meat. The carrots were a much better fit.
Everyone in my family truly loves corned beef and looks forward to having it every year. St. Patrick's Day is actually the only time of the year that I cook corned beef, so it's a true treat for my family when March finally rolls around. Luckily for me, every year I get to laugh at the memory I have of my then young son Adam saying one night while eating his corned beef "This is the best chicken I've ever eaten!", and every year since we get to laugh at that story all over again!
SLOW COOKER CORNED BEEF AND CARROTS
Serves: 4-6 Prep Time: 5 minutes Cook Time: 7 to 8 hours on low, 5 to 6 hours on high
1 4-5 pound corned beef, with pickling packet
2 cups beef stock or broth
1 cup water
2 tablespoons cider vinegar
2 teaspoons dill weed
2 teaspoons caraway seed
2 teaspoons allspice
2 bay leaves
4 cups peeled and sliced carrots
-Place all the ingredients in the slow cooker (except the carrots) and set to either low or high depending on how much time you have. Cover.
-Place the carrots in the cooker 1 and a half to 2 hours prior to the end of the cooking time. Cover.
-To serve, slice the corned beef across the grain and remove the carrots with a slotted spoon.
Our boys always enjoy their corned beef with ketchup, which is why I added it into the photo... in case you were wondering. Moist, tender and packed with flavor, I promise, this will be the best chicken you've ever eaten... ;)
It was rather hard for me to come up with one of my painted glassware items that would coordinate with corned beef. After thinking long and hard about it, I decided to use these music lovers wine glasses because every year when I tell my family it's corned beef night...it's like music to their ears. LOL. Sorry, I know it's a stretch...please humor me :)
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Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!
Until we eat again,
Labels: carrots, corned beef, crock-pot recipe, dill weed, slow cooker recipe, St. Patrick's Day recipe, travel with world
