I have enjoyed corned beef and cabbage on St. Patty's day my whole life. I can't remember where I found this recipe, but it's the best I have ever had. My very picky mom completely agrees! The mustard sauce is a nice touch but can be completely optional. I love the sauce they serve with their corned beef and cabbage at Kells, so I tried to find something similar and this is what I came up with. I also like to omit the baby potatoes and add extra carrots, serving the dish with mashed potatoes on the side instead. This dish is simple and very tasty.

Ingredients

8 serv.

For the corned beef and cabbage
small cabbage, quartered↗1
lbs corned beef, with seasoning packet4 lbs
ounces baby carrots↗10 ounces
lb baby potatoes↗1 lb
water↗
For the sauce
cup stone ground mustard↗1⁄4 cup
cup white wine↗1⁄8 cup
teaspoon honey↗1⁄2 teaspoon
salt and pepper

Step-by-step instructions

1
Put veggies in crock pot. Puncture seasoning packet and place on top.
2
Put corned beef in, fat side up and add 1.5-2 cups water.
3
Cook 8-10 hours on low.
4
Add cabbage, pressing into liquid, and cook an additional 2-3 hours on high.
5
For the sauce:.
6
Combine in small saucepan, bring to simmer, season with salt & pepper, and serve.

Source: food.com

Original recipe ↗

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