Saturday, March 12, 2011

Corned Beef and Cabbage

What would an Irish menu be without corned beef and cabbage?  As I continue to honor my Irish heritage and in preparation of St. Patrick's Day, here is my recipe for this wonderful dish.  

May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven half an hour before the devil knows you're dead.
- Irish Toast

Corned Beef and Cabbage

Ingredients
  • 1 medium onion, cut into wedges
  • 4 medium potatoes, peeled and quartered
  • 1 pound baby carrots
  • 3 cups water (may need to add more)
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon pepper
  • 1 (3 pound) corned beef brisket with spice packet, cut in half
  • 1 small head cabbage, cut into wedges
Directions
  1. Place the brisket in 5-qt slow cooker.
  2. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over brisket.
  3. Add onion, potatoes and carrots to slow cooker along with water to cover.  Top with cabbage.
  4. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

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