St. Patty's Day!

I can't believe the 17th of March is already upon us!  Usually I throw my corned beef & cabbage (with pots & carrots) in the slow cooker and be done with it for 8+ hours.

Boy....Was I doing it all wrong. HA!  No wonder my cabbage was so mushy!  Duh!  You put the cabbage in 45min-1hour before serving.

Either way - I'm not doing the slow cooker method this year.  No-sir-ee-bob.  I am going to try this recipe below!  (thank you Pinterest!) I will be sure to post pics of the results!

• Prep: 20 min. Cook: 3 hours
• Yield: 8 Servings

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Ingredients

• 1/4 cup packed brown sugar
• 2 teaspoons finely grated orange peel
• 2 teaspoons yellow mustard
• 1/4 teaspoon ground cloves
• 1 corned beef brisket with spice packet (2 to 3 pounds)
• 2 medium onions, sliced
• 2 quarts water
• 1 cup apple juice
• 8 carrots, cut into 3-inch pieces
• 1 small head cabbage

Directions

• In a small bowl, combine first four ingredients; set aside. In a Dutch oven, place corned beef and seasoning packet. Add onions, water and apple juice; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat. Bake at 350° for 15 minutes. Meanwhile, add carrots to cooking liquid. Cover and simmer for 10 minutes. Cut cabbage into eight wedges, leaving a portion of the core on each wedge; add to carrots. Cover and simmer for 15-20 minutes or until vegetables are tender. Thinly slice meat; serve with vegetables. Yield: 8 servings.