Tomorrow is Saint Patrick’s Day and you of course can’t celebrate Saint Patrick’s Day without corned beef and cabbage.  I typically make (and eat!) it the same way…corned beef in the crock pot with a slice of cabbage on the side.  This year I decided to do cabbage wraps filled with corned beef, mustard, and my crock pot mashed cauliflower from Monday.  I also am giving you a recipe for baked corned beef, which may be my new way of preparation. 

Follow the recipe(s) below!

3-4 pounds of Corned Beef

Cabbage Leaves

1 TSP Mustard per cabbage leaf

Mashed Cauliflower (optional):  recipe HERE

Prepare corned beef by placing in crock pot, adding pickling spices from the corned beef package, and pouring just enough water to cover

Cook on high for 5-6 hours, drain, and let cool

When corned beef is cool, bring a pot of water to a boil

Add a pinch of salt to water when boiling and add cabbage leaves

Cook until tender (about 10 minutes), drain, and pat dry

Layer mashed cauliflower, sliced corned beef, and mustard

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And if you don’t like boiling or making your corned beef in a crock pot, here is another recipe for baked corned beef!

3-4 pounds flat cut corned beef

1/2 cup Dijon mustard

1 Tablespoon honey

2 tablespoons brown sugar

Preheat oven to 350 degrees

Place the corned beef in a 9×13 baking pan

Pour enough water into the dish so that one inch of the beef is covered

Add the pickling spices from the corned beef package

Combine the mustard, honey and brown sugar in a small bowl

Brush the fatty side of the corned beef with half the mustard mixture

Cover the baking dish with aluminum foil

Bake for 3 hours

Uncover and brush the corned beef with the rest of the mustard mixture

Bake uncovered for an additional 20-30 minutes

Remove corned beef to a platter

Allow corned beef to rest 10 minutes before slicing on a diagonal, against the grain

Stay hungry…