Monday, March 9, 2015

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.


























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