Woodchuck Corned Beef & Red Cabbage
March 15, 2017
Not only is St. Patrick’s Day just around the corner, it’s finally on a Friday! While you map out your evening adventures, make sure to plan the perfect meal to kick off the celebration. Put your own spin on the traditional Irish delicacy with Woodchuck Corned Beef & Red Cabbage!
- 3 lbs. Corned Beef Brisket
- 1/2 head of red cabbage
- 1/2 bag of baby carrots
- 6 small potatoes – halved
- 1 (12 oz.) can of Woodchuck Amber cider
Combine all of your ingredients in a large crockpot and set on high for 4 1/2 hours, or on low for 8 hours. Stir occasionally towards the end of cooking. Once the brisket is cooked through, pull apart and serve with the cabbage, potatoes, and carrots!
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