I don't know about you but corned beef and cabbage is a St Patricks Day tradition for us, for a few reasons.
Its a traditional meal eaten on March 17th that has become a tradition in our home as well. Its been said that this tradition grew popular when the first generation of Irish immigrants celebrated St Patties day. Its also said that they couldn't afford their traditional meal but they were able to easily get their hands on corned beef without breaking the bank and so the tradition was born.
The second reason we keep the tradition alive is because our youngest was scheduled to be induced with the expectation of a St Patties Day delivery. She had other plans in mind but the last meal I ate before heading to the hospital was a traditional corned beef and cabbage meal from a local restaurant.
That said, we try to keep the tradition alive but it's so HARD sometimes, because it truly takes several hours to cook. Here are a few tips
Find a recipe that allows you to use a slow cooker or instapot.
Prepare what you can the night before. You can even try to fill the slow cooker or instapot the night before.
Get up a little early and get it all set for the day
Before you leave or get your workday started, start the slow cooker or instapot (very important step not to forget haha)
Let it cook all day and know that when you get home you just have to add cabbage
Have the mustard ready!
Seems easy but I can tell you first hand how hard it can be to follow through since it has to cook for so long.
Here are 2 of our favorite recipes
Remember that this meal is not a low sodium meal