CORNED BEEF FOR ST. PATRICK’S DAY

By Nancy Pricer

When I think of St. Patrick’s Day, I don’t think of green beer (although I might have in college). I think of corned beef, cabbage and soda bread. My mom used to make them years ago. Corned beef and cabbage recipes are pretty straightforward, but to me the key is the little packet of seasonings that comes with the beef. I have never tried this, but I have read if your beef does not come with the seasoning packet, you can use pickling spices instead. The recipe I use is from www.spendwithpennies.com, which says to cook for 8 to 10 hours, but the author says she usually cooks hers for 10 hours.

I like to cook my corned beef and cabbage in the slow cooker, that way I can prepare sides for the meal while it cooks.

Corned Beef And Cabbage Slow Cooker Recipe

1 corned beef brisket, 3-4 pounds

1 onion

3 cloves garlic

2 bay leaves

2 1/2 to 3 cups water

2 pounds potatoes, peeled & quartered

2 large carrots chopped

1 small head of cabbage, cut into wedges

Chop onion into large chunks and place in the bottom of a 6-quart slow cooker. Top with corned beef and seasoning packet.

Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.

Cook on low for 8-10 hours.

After the initial 3 hours, add potatoes and carrots to the slow cooker.

Two hours before serving, add cabbage wedges to the slow cooker.

Remove corned beef from slow cooker and let rest 15 minutes before slicing across the grain. Serve with potatoes, carrots and cabbage. Serves 10.