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It's that time of year folks!!!!! When we all pretend to be Irish for the day, dress in green and devour all the Shamrock Shakes & Corned Beef and cabbage we can! I'm sure everyone over in Ireland can help but laugh at how foolish is Americans act on this day, but nonetheless, it's fun and definitely delicious!
You might remember my Killian's Corned Beef & Cabbage recipe from last year. Unfortunately I live in a household where some people (my hubby) are too scared to eat foods cooked in wines and beer, thinking their on tray will taste like booze.
So this year, I made our annual Corned Beef dinner in Beef stock and not beer! I have an exciting press trip we were invited on over actual St.Patricks day, so we got our Irish foods fix this past weekend & boy was it yummy!!!!
Corned Beef Brisket
2 Cups Beef Stock
2 Cups Water
Slice Up Your Veggies.
Place Your Potatoes, Carrots & Corned Beef Into The Crockpot. Then Rub The Seasonings That Were Included Onto The Meat! Cook On High For 6 Hours! That's right I said HIGH! Your Corned Beef will be so pull apart & yummy!
After 6 Hours, Toss Your Cabbage In And Cook For 2 More Hours on low!
Once Your Corned Beef Is Done, Take Out Of The Crockpot
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