{Foodie Friday} “Post” St. Paddy’s Day EATS!

By: Janine Serio

CBC

This recipe is as simple as today’s blog! Last night, this TOTALLY went down in the slow cooker – a cleaned up version of the “oh how appropriate” Corned Beef and Cabbage. After perusing several different recipes, this easy peasy recipe was born. It was tasty, flavorful, and, even better, it was ready to roll upon arriving home. To be honest, corned beef is not really my thing. It has nothing to do from a health standpoint; it has everything to do with a “I would much rather eat a piece of beef tenderloin or prime rib.” I think that my issue leans more towards its saltiness. I am good to have it once a year…and this is usually when it happens.

When purchasing, I try to scout out the best cut that is not saturated with a ton of added salt and preservatives. Paired with healthy, hearty vegetables (cabbage and carrots for days), this was a great meal to spice up the usual Thursday night chicken, turkey, or pork. While a red potato is a fabulous compliment, feel free to replace with a sweet potato, butternut squash, mashed potatoes, or even a cauliflower mash. I opted to roast the spaghetti squash I had on hand and needed to cook. It was something different and fun! Plus, it yields SO much, I have plenty of leftovers for today’s lunch and/or dinner.

Ready? Before the slow cooker goes into hibernation during the Spring/Summer months, let’s give it one last hoorah!

“Cleaned Up” Corned Beef & Cabbage Recipe

cornedbeef

Ingredients:

  • ~ 5 cooking carrots; peeled, chopped, and chunked into 2-3 inch pieces
  • 1 medium onion; quartered
  • Corned Beef; leanest and freshest cut; ~4-5 lbs.
  • 2 Bay Leaves
  • 3 cups of beef broth; low-sodium and organic (if possible) – feel free to use water instead
  • 1 large head of cabbage; quartered

Directions:

  1. Lay carrots and onions on the bottom of the slow cooker.
  2. Place corned beef on top of vegetables.
  3. Pour beef broth or water over top of vegetables and meat. Add bay leaves.
  4. Set slow cooker on “low” for 10 hours.
  5. 3 hours prior to completion, lay cabbage over top of meat to steam. If not all of the cabbage fits, add in the remainder once you have removed meat and let steam for 10-15 minutes (or until desired tenderness).

Now, how simple is that? Enjoy! <3

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