March Recipe
Corned Beef and Cabbage
There is some of debate on this subject. As early as the 17th century in rural Ireland, a large loin of cured pork might simmer in a pot over the fire, and some cabbage would be thrown in to cook along with it. However, it would be safe to say that these days, Irish people rarely eat it for a festive meal, and the St. Patrick’s Day celebration itself is purely American.
Prep Time: 1/2 hour | Total Time: 10-12 hours | Serves: 6
Ingredients
1 3 – 4 pound corned beef brisket with spice packet
1/2 small head cabbage, cut into 3 wedges
4 medium carrots, peeled, and cut into 2-inch pieces
1 medium onion, quartered
2 medium yellow potatoes, cut into 2-inch pieces
1/2 cup water
Instructions
Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker.
Sprinkle spices from packet evenly over meat; rub in with your fingers.
Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain.