Here's a recipe that would be great to make for St. Patty's Day on Wednesday. It's super delicious and also super economical this time of year because you can generally find corned beef briskets on sale for 1.50-2.50/lb. It's traditionally served up with mashed potatoes and cabbage, which are pretty much the most budget-friendly sides you can find this time of year.
I just made this meal for my husband's birthday dinner last night because it's his hands-down favorite thing I make. Last night he pretty much couldn't stop saying good things about it. I almost felt like it was my birthday. :)
This is generally how the corned beef is packaged in your grocery store's meat section. There are two standard cuts of corned beef brisket: point cut and flat cut. Point cut is less expensive but it is also fattier so I tend to stick with the flat cut.
Inside the meat packet, you'll find a little pouch of seasoning. I don't know for sure what is in this stuff but I can tell you that it is the perfect blend of spices for this recipe.
Place your beef in a crockpot, fatty side up. Sprinkle the entire contents of the spice packet over the top.
Pour water into the crockpot.
You'll want enough water to completely cover the beef.
Cook on the "low" setting of your crockpot for 8-9 hours.
After the meat has finished cooking, remove it from the crockpot and place it in a covered dish to keep warm.
Now grab a head of cabbage.
My dream last night had cabbage in it...weird.
Chop that sucker into quaters, removing the tough core from the center.
Place the quartered cabbage in to the crockpot your beef just came out of. Allow it to cook, still set to "low," for about 20 minutes or until they are crisp-tender.