This is our gluten/dairy free corned beef & cabbage we enjoy once a year for St. Paddy’s day. This is always such a delicious and salty bundle of joy! I don’t know why we don’t enjoy it more often during the year!
I felt a little bad for our son after watching all the Facebook posts on St. Paddy’s Day. I can’t believe all the fun and creative things people do with their kids around this holiday. I did next to nothing.
The morning of the 17th, my husband said “Aren’t we going to have corned beef & cabbage?”. So off to Whole Foods I went to make our yearly dish!
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Corned Beef & Cabbage
- PLACE 3 pounds marinated corned beef fat side up into your slow cooker.
- ADD 1 peeled/chopped onion, 4 large peeled/chopped red potatoes, 4 medium sized peeled/chopped colored carrots, 1-32. oz. box bone broth, 2 bay leaves, 1 tbsp. garlic powder, and a little S/P.
- COOK on low for 8-10 hours or high for 4-6 hours in your slow cooker.
- PLACE 1 small chopped head of cabbage and 1 tbsp. crushed fennel seeds into slow cooker.
- COOK for another 1/2 hour or more, just until the cabbage is tender.
- ADD S/P to taste.
They say to have at least a pound of meat per person, but I think I’ll do more next year. The meat to vegetable ratio was a little off. I will post what I did with my leftovers this year tomorrow.
I got my corned beef from the meat counter at Whole Foods. They marinate it in house for like 12 days. I’ve done the Welshire before which is just as good. I haven’t taken the time to prepare my own marinade in years.
Grateful Day – I’m grateful for my patience with trying to figure out the blogging world. I’m lost on a lot of things, but have high hopes for figuring it all out one day.
What traditions do you do for St. Patrick’s Day?
Thank you for listening!