Corned Beef and Cabbage
Just because it’s a St. Patrick’s Day staple doesn’t mean this corned beef and cabbage can’t be enjoyed the other 364 days a year. Enjoy the luck of the Irish with this slow-cooked favorite.
Ingredients
- 48 ounce(s) corned beef
- 3 ounce(s) garlic cloves, minced
- 1 dash(es) pepper
- 5 carrots, peeled and cut into 3-inch pieces
- 8 small red potatoes
- 2 onions, chopped
- 3 teaspoon(s) bay leaves
- 1 dash(es) salt
- 1 small head cabbage, chopped
- 1 cup(s) celery, chopped
Instructions
- Put corned beef in a crock- pot for 8 hours on low heat with 2 cloves garlic, pepper and enough water to cover the meat.
- About 1 hour before the beef is done add the carrots and potatoes.
- Cook them for 30 minutes then add the onion, bay leaves, salt, 1 clove of garlic, cabbage and celery.
- Cook for an additional 30 minutes.
- Serve immediately.
Nutrition
Calories: 4885kcalCarbohydrates: 331.69gProtein: 415.14gFat: 206.93gSaturated Fat: 84.95gCholesterol: 1170.24mgSodium: 12979mgFiber: 62.26gSugar: 74.93g
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