March 21, 2012

Food Network Corned Beef and Cabbage

As anyone that has read this blog for a while knows I love my crockpot. Every couple of weeks I pull out my crockpot and have at least one meal a week I don't have to worry about during dinner prep. I love my crockpot so much that I utilize it even during holidays. This year my oldest was very excited about Saint Patrick's Day. For weeks before the date he wanted to discuss what food I was preparing. To make things easier I decided to prepare the corned beef and cabbage in my crockpot. I had tried this method previous years with great success. I finally settled on a recipe from the Food Network for Corned Beef and Cabbage, which looked simple and flavorful.

This recipe has 8 ingredients. It takes 15 minutes of prep and 9 hours on low in the crockpot and makes 4 servings. All the ingredients were easy to find at my local grocery store. As suggested by the reviews I chose to not use the celery. The celery seemed out of place in a corned beef recipe so I omitted it. For the ale/stout I used Guinness, it seemed the natural fit. I cooked the corned beef for 9 1/2 hours in the crockpot and the cabbage about 45 minutes. I followed the remainder of the recipe as written.

My oldest son loved this recipe and ate multiple servings. Other people on the Food Network site have complained about the vegetables lacking flavor, but I thought they tasted like a combination of the Guinness and the corned beef spices. I liked that the cabbage in this recipe was cooked, but not mushy like many  corned beef and cabbage recipes are. The leftovers made for great reuben sandwiches the next day. Overall, a great and easy way to make corned beef and cabbage.

For the recipe go to Corned Beef and Cabbage.
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