I grew up on a different version of this meal. When I was in grade school and then in middle school (we had no junior high – 6th, 7th, and 8th grades were called middle school), I dreaded the smell of corned beef (or pork hocks, depending on dad’s mood) because I knew what we were having for dinner, and quite frankly, I didn’t like it. At all.
But then I grew up and began to appreciate the flavors of cabbage, corned beef, pork hocks… On Sunday, I was actually CRAVING it. I flipped through the recipes I scratched down before moving to Illinois and it wasn’t there, which means that Dad never wrote it down. So I picked up the cell phone and dialed my parents and talked to Dad. Who knew that something that tastes so good can be so easy?
I cut everything in half since this was just for me. A word to the wise – watch that crock pot! I wasn’t able to stop at home during lunch today, and it ended up cooking dry. And overcooking the potatoes.
Easy Corned Beef and Cabbage
From the family vault – kinda
1 corned beef (I have no idea of the weight – I pitched the package without looking, like a dork. The one I had was about 7 inches long, 5 inches wide and 1 1/2 inches thick)
1 head of green cabbage, cleaned and cut into strips
8 carrots, peeled and chopped into 1 inch pieces
6 red potatoes, scrubbed and quartered
1/2 + 1/4 cup water
2 tbsp butter
Place the corned beef in the crock pot. Add the potatoes, carrots, 1/2 cup water, and a sprinkle each of salt and pepper. Set the crockpot on low for 8 hours AT THE MOST (might be overdone if your beef is small).
10 minutes before you want to eat, heat the butter in a large skillet on low heat until melted. Add 1/4 cup water and the cabbage. Toss gently to coat the cabbage with butter, then turn off the heat and cover. The cabbage should cook and wilt in about 5 minutes.
I guess I am going to find out if this Cook’s corned beef is gluten free. I am such an idiot – the plan was to call the company because I couldn’t find it on their site – and never did.