Slow boiled corned beef with green cabbage and red potatoes

Not quite fond of corned beef until I cooked it for an entire day in crock pot. Absolutely tender and delicious. The tasty cabbage is a perfect complement for it.

St. Patrick's Day Favorite in my house. Every year after dinner my Hubby asks, "Why don't we make this more often?"

corned beef &cabbage soup

The key here is cooking the meat and vegetables separately. This is how the Irish Pubs and restaurants do it. This helps to retain all the unique and original flavors of each part of the meal. Throw away the seasoning packet provided with the beef and use your own better quality spice ingredients. Serve with a side of stony-ground mustard(s) or a creamy horseradish sauce.[*Leftover beef & potatoes can be used to make fresh "corned beef hash" for breakfast; as seen on better restaurant's menus.]

18 net carbsRecipe from Weight Watcher's New Complete Cookbook**This is a good "stew"... next time I will be sure to have some carrots to put in it!

If you like corned beef hash, and corned beef and cabbage then this dish is for you!!! Just be sure you don't over salt the potatoes. They are thin and greatly influenced in the salty water. Same with the cabbage vinegar sugar and salt. The vinegar allows the cabbage to retain its colors.

Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts

First time I used the instapot for this recipe. Corned beef exist because of England. When the Roman armies invaded Briton they introduced beef to England. They became the number one consumer of beef way back since the 1600's. They imported cattle from Ireland, and Europe. In the cattle acts of 1663 and 1667 the live cattle could no longer be imported into England. So the Irish started production of salted beef. The salt was the size of corn kernels. Thus corned beef. This also drove the price of beef down.After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Irelands salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market. It didn’t take long for Ireland to be supplying Europe and the Americas with its wares. But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef.