With St. Patrick’s Day just around the corner why not try this recipe with a little twist. Try it Cajun style! My family does not particularly like corned beef and really frowned upon me making it. But let me tell you they loved it! They ate every bite. Hope you will try it! Enjoy!
1 medium onion, cut into wedges
10 small red skinned potatoes
3 cups Beef Broth
3 garlic cloves, minced
1 bay leaf
2 tablespoons Slap Ya Mama Cajun Seasoning
2 teaspoons Louisiana Hot Sauce
1/2 teaspoon pepper
1 (3 pound) corned beef brisket with spice packet, cut in half
1 small head cabbage, cut into wedges
Place the onions, potatoes in a 5-qt. slow cooker. Combine beef broth, garlic, bay leaf, Cajun seasoning, hot sauce, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.