Irish Recipe: Corned Beef and Cabbage

Ingredients

• 1 Corned Beef Brisket (any size, depending on how many you are feeding. I got a 3 pound brisket, which fed both of us and gave us a little extra for leftovers).
• About a pound to a pound and a half of small red potatoes
• 10 carrots
• 1 head of cabbage

Instructions

For the Corned Beef:
• Pour about a cup of water into your slow cooker / crock pot.
• Place your meat into your crock pot on top of the water. (Corned Beef Brisket will usually come with a little small packet of seasoning, which is packaged in with the meat. Sprinkle this seasoning on top of the meat).
• Cook on low for 8 hours OR on high for 4 hours.
• Once the meat is cooked, cut off all excess fat and serve.
For the Cabbage and Other Vegetables:
• Wash your potatoes and keep the skin on. If they are small, you can cook them whole. If they look too big, just cut them in half.
• Peel your carrots and cut into large chunks.
• Cut your cabbage in half and then in half again, to make four quarters or wedges.
• Take the largest pot you have in your kitchen and fill it with water.
• Bring the pot to a boil.
• Place your potatoes and carrots into the boiling water. Boil for about 10 minutes.
• After the other vegetables have boiled for 10 minutes, add the cabbage on top of the other vegetables in the water. (The reason you wait to put the cabbage in is because it cooks faster than the other vegetables - it really just needs to be steamed through).
• Continue boiling for another 15 minutes once the cabbage is added.
• Remove your cabbage and vegetables (To make sure everything is cooked, insert a fork into your potatoes and carrots - if it comes out easily, they are done. If they still feel hard, you can continue boiling a little longer)
• When you serve your cabbage, each person can take a wedge OR you can cut off however much you want.