corned beef and cabbageIf you're preparing to raise a glass of cheer, perhaps a green beer, for St. Patrick's Day, then you'll want a festive meal to go with it. Of course, there's nothing better than corned beef and cabbage to celebrate this big day.

While there's considerable debate as to if it's "really" an Irish dish, it's a delicious one that's synonymous with the holiday, so why not embrace it. Here's a fantastic recipe from Food Network that lets you make dinner and then forget about it, until it's time to eat. You make it in your crock pot, so it's quick, easy, and amazing. Full of beef, vegetables, and potatoes, it's a hearty meal that's full of flavor. Let the festivities begin! 

Crock Pot Corned Beef and Cabbage

2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4-pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges

For serving: grainy mustard and horseradish sauce.

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

 

Image via arnold l inuyaki/Flickr