Monday, March 07, 2022

Slow Cooked Corned Beef and Cabbage








Every year I make this recipe for St. Paddy's day and I always wonder why I only make it once a year!  I make it exactly like my Mom use to make it, except instead of putting it into that big old cast iron dutch oven, I use my handy 6 quart CrockPot.  The meat comes out so moist and tender you can cut it with a fork and the veggies are full of rich flavor.  You'll find yourself going back for more!  But save some for that wonderful corned beef on rye or that incredible Reuben the next day! This is a keeper my friends and you can only find it in this month's issue of the Welcome Home Online Magazine.

Wait!  What?  You don't subscribe to the online magazine?  You should because it's a win/win! You see recipes that are exclusive to the magazine and to subscribers only and you support my Save A Life Program that helps me feed the hungry and saves the lives of dogs and cats being killed in shelters. What are you waiting for?

You can see this recipe along with 1000+ others if you subscribe now.  Just click on this link and you will be viewing my private recipes in no time!

Print Friendly and PDF

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.