Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with a large gained rock salt, also called corns of salt. It originated in British, Irish-American, Jewish, Caribbean and Philippine countries. Corn beef became popular during the World Wars when the fresh meat was rationed. Now Corn-Beef & Cabbage is used as a traditional food for St. Patrick’s day. I had never made Corn-beef & cabbage before myself. I do remember my Aunt making it all the time for her family because her family is Irish. They always celebrated St. Patrick’s day with this dish for a family dinner. I have had Corn-beef before on Ruben sandwiches however. Rubens are one of my favorites to order in restaurants. I didn’t buy a very big piece of corn beef just because I wasn’t sure how it would turn out. I got mine at the deli at Wal-mart. I had them cut about 1 pound of of, and it turned out being plenty for my family of 4. Anyways, my crock pot corn beef & cabbage turned out great. My kids even gobbled it up. I might have started a new tradition for our family during St. Patrick’s day! Enjoy!
1-2 pounds of deli corn-beef
2 medium sized potatoes quartered
1 cup of baby carrots
2 cups of hot water
4 T of apple cider vinegar
2 T of sugar
1 t of ground pepper
1 T garlic powder
1 t dried rosemary
Spray your crock pot with non-stick spray to prevent from things sticking. Layer the potatoes, onions and carrots on the bottom as a bed for the beef. Place the corn-beef on top. In a medium sized bowl mix together water, vinegar, sugar, pepper, garlic powder and rosemary. Mix until sugar is dissolved. Pour over the top of the meat and veggies. Slice just enough cabbage in large leaves to cover the top of the ingredients in the crock pot. Place on top and put lid on top. Cook on high for 4 hours. Put on warm heat until ready to serve. Before serving make a gravy to go on top.
1 cup of milk
1 cup of the juices from the crock pot
1 T of flour
Boil up he juices form the crock pot. Once it’s boiling take your milk and flour and whisk together. Pour into hot juices while whisking. Once thickened remove from heat and add salt and pepper. Serve over the top of potatoes and corn beef.