I love corned beef and cabbage and get really excited to eat it on Saint Patrick’s Day.  Most people think it is very difficult to make, but it is very easy!  Follow the directions below for an amazing Saint Patrick’s Day dinner, including cabbage, carrots, and brussels sprouts.  Come back next week when I give you a few recipes on how to serve your corned beef different ways.

Easy Corned Beef and Cabbage:

3 Pounds Pre-Seasoned Corned Beef

1 Head of Cabbage

Bring a 3-quart pot of water (2/3 full) to a boil

Add corned beef and bring to boil

Once boiling, turn to low and let corned beef simmer on low covered for 3 hours (you can also use your crock pot and turn on low for 8 hours)

After 3 hours, take corned beef out to rest and bring water to boil

After water boils, reduce and add cabbage

Simmer on low covered for 20 minutes

Drain cabbage and slice to serve

Cut corned beef in thin slices and serve
Roasted Brussels Sprouts and Carrots

2 Cups Brussels Sprouts

2 Medium Sized Carrots

2 TBSP Olive Oil

Black Pepper

Garlic Salt

Onion Powder

Preheat oven to 375

Prepare brussels sprouts by cutting off tops and picking off first layer of leaves

For carrots, cut top and bottom 1/4 inch off.  Slice carrots into 1-2 inch thick pieces, then cut in half

Place brussels sprouts and carrots on rimmed cookie sheet lined with aluminum foiled

Toss brussels sprouts and carrots with olive oil, black pepper, garlic salt, and onion powder

Roast in oven for 15-20 minutes

Have a great (and safe)  Saint Patrick’s Day and don’t forget to wear your green!

Stay hungry…