St. Patrick’s Day is around the corner! Corned beef is so good it really should be eaten more than once a year. Just like turkey at Thanksgiving and ham at Christmas our family only eats corned beef in March. I know it’s not the healthiest thing to put in your body and maybe it tastes extra good because it’s the first cheat of the New Year’s resolution diet, but to me it’s up there with filet and ribeye’s.

This hearty meal is super easy and if you’d like to make it even easier add the cabbage, potatoes and carrots to the crock pot. The reason I cook it separately is to keep the color of the veggies. When you cook the meat with the cabbage it gives it a light brown color. I’m always taking photos of my food so I like the carrots to be bright and the potatoes to look roasted not boiled. The taste is the same so to simplify feel free to put all the ingredients in one pot.

I’m going to add this one to my rotation of crockpot dinners and serve it more than once a year. If you have leftovers chop up the meat and add it to grated potatoes for a delicious breakfast hash!

Simply Kiki’s Crockpot Corned Beef & Cabbage

1 corned beef brisket (about 2 to 3 pounds)
1 head of cabbage, cored and cut in quarters
6-8 small red new potatoes
4-6 carrots, peeled and cut in half
Chicken stock
Kiki's Horseradish Mustard Sauce (see recipe below)

Add one cup of water to your Crock-Pot and turn it on the low setting. Rinse your brisket off and pat dry. The meat comes with a seasoning packet so rub the meat with the spices. Place the meat in the crock pot and let it cook for 6-8 hours. When it's ready turn it off and cook your veggies.

To a large pot add your cored and cut cabbage along with 3 cups of chicken stock. Cook about 25-30 minutes or until fork tender.

While the cabbage is cooking prep and roast the potatoes and carrots. Wash the potatoes and cut them in half (quarters if they are big). Peel the carrots and cut in half on the diagonal. Place on a roasting pan and drizzle olive oil over top. Season with salt and pepper. Toss with the tools God gave you (your hands) and roast in a 400 degree oven for 20 minutes.

Slice the meat against the grain and serve with a side of cabbage, roasted red potatoes and carrots. Drizzle over some horseradish sauce and enjoy!

Kiki’s Horseradish Mustard Sauce

Simply mix 2 tablespoons of horseradish with 1 teaspoon of Dijon mustard. Season with salt and pepper.