I know, I’m a little late – St. Patrick’s Day has come and gone.  But – I’ve been craving it for a while.  I was going to make it the week of St. Patty’s Day, but things came up and it never happened.

I absolutely love corned beef.  This was so simple to throw together, and the beef was tender and delicious!

Corned beef brisket
3-4 carrots, peeled and sliced
2 turnips, peeled and chopped
1 small head cabbage, roughly chopped
8-10 small red potatos

Put the carrots, turnips and cabbage into the crockpot, then place the corned beef on top.  If desired, sprinkle with the seasoning that comes with most corned beef briskets.

Cover and cook on low for about 7-8 hours.

About 45 minutes before eating, boil the potatos until fork tender.  I also threw some garlic, salt, pepper and thyme into the water to season them.

Drain the potatos, slice the beef, and serve.


Recipe from Crockpot Tuesdays

Yum! We love corned beef, I definitely need to make it more often.

This recipe has a great sweet taste, and the mustard is a nice touch. I think next time I’ll use a spicy mustard.

3 lb corned beef
2 potatos, quartered
3 carrots, large chunks
1 onion, quartered
4 c apple juice
1 c brown sugar
1 T yellow mustard
1 large clove garlic, minced
1/2 t pepper

Place the beef, potatos, carrots and onion into the crockpot. Mix together the remaining ingredients and pout over the beef.

Cook on low for about 12 hours, high for 6.

I served it over egg noodles, just for a bit more substance.

Fruit Glazed Corned Beef on Foodista