Here's a recipe inspired from the TasteofHome, posted on allrecipes.com (note: if you need to adjust the servings, follow the link below)
Traditional Corned Beef and Cabbage
2/3 medium onion, cut into wedges
2-3/4 medium potatoes, peeled and quartered
11 ounces baby carrots
2 cups water
2 garlic cloves, minced
2/3 bay leaf
1 tablespoon and 1 teaspoon sugar
1 tablespoon and 1 teaspoon cider vinegar
1/4 teaspoon pepper
1-3/4 pounds corned beef brisket with spice packet, cut in half
2/3 small head cabbage, cut into wedges
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 to 8 servings.
1.Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over the vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until the meat and vegetables are tender. Remove bay leaf before serving.
Corned Beef and Cabbage is one of my favorites. I never realized it's popularity until I asked people at work if they wanted to have corned beef and cabbage or Irish Stew. Everyone I asked agreed "Corned Beef and Cabbage!" A lot of people were excited about eating it too, so for St. Patrick's Day, I will be making corned beef and cabbage for my friends at work. .
I only hope this recipe turns out wonderful!
I brought my gumbo to work today and everyone seemed to enjoy it. I'm crossing my fingers in hopes that the corned beef and cabbage will be just as good.
Follow-up: After making this recipe, it's a keeper! It turned out wonderful. I will be making this for St. Patrick's day tomorrow to share with my co-workers! I tried looking for other recipes and realize this is the easiest to make. It's fast and delicious.