This is the classic dinner served in celebration of St. Patrick’s Day. Many tell me its not made in Ireland that it’s an American tradition.
Whoever makes it doesn’t affect the taste. It’s flavorful, easy to make and crock pot friendly.

Make my Irish Soda Bread recipe too and you’ll have a real crowd pleasing dinner!!

Ingredients;
3-5LB corned beef with the seasoning packet included, I like the brisket cut. It will shrink and lose about 1/3 it’s weight when cooked so keep that in mind for your portions needed
1- 2 heads fresh cabbage, each cut into 8 wedges
6-8 med size red potatoes, leave the skin on or peel them
4 Carrots, cut into 2″ pieces
Onion cut in half
Celery stalk cut in half

Directions;
The amounts of ingredients for this dish can vary to whatever you need to cook; more meat or more vegetables won’t change the cooking method.
Rinse the corned beef and place it with the seasoning packet in a stock pot or crock pot big enough to fit all of the ingredients. Cover with potatoes, carrots, celery, onion and then the cabbage wedges.  Fill the pot with enough water to cover about half the cabbage. Simmer on low for about 3 hours or until the meat is fork tender.  Let the meat sit at room temperature for about 20 minutes before slicing.  Serve with a good whole grain mustard, a crusty rye bread and my Irish Soda bread.