It’s nice to have a random holiday in the middle of the week. We don’t go crazy celebrating St. Patrick’s Day, but we do like to eat corned beef and cabbage.
Cooking our corned beef in the Crock-Pot saved me time and made a very tasty dinner.
Simply place the beef, spices, and a few chunked carrots, potatoes, and onions into the Crock-Pot. Do not add water.
Cook on High for 3 hours. Internal temperature should be at least 160 degrees.
As for the cabbage, you could put it in the Crock-Pot about 30 minutes before the beef is done, or you can steam it in a pot with some of the Crock-Pot liquid for 7-10 minutes. I got so involved with planting some wax beans that I went the steaming route tonight. 🙂
It felt a little strange to be eating a green vegetable that I did not harvest from my garden, especially after all of the winter greens that I have been harvesting and cooking lately.
I have been planting seeds and babying some seedlings and will let you know how that is going very soon. It seems as though we are transitioning into summer quite quickly here in North Florida.
I have more planting on the to-do list for tomorrow, so a quick dinner is on the menu- Reuben sandwiches made with the leftover corned beef!
Happy St. Patrick’s Day to you!
If you’re looking for another quick Crock-Pot dinner (maybe for Cinco de Mayo?), try some Busy Day Crock-Pot Fajitas.
Who says celebrations have to be a lot of work?
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