HAPPY ST. PATRICKS DAY!

Here is a recipe to help you celebrate.  Even those who are not Irish are Irish one day a year!!

CORNED BEEF AND CABBAGE

SLOW COOKER CORNED BEEF

Trim your brisket so most of the fat cap is off.  The brisket will still have a lot of fat in the meat. This will help to make the broth better.

INGREDIENTS

5 pound Corned Beef Brisket - rinsed

4 carrots – peeled and cut into equal pieces

1 onion – cut into small bite sized pieces

10 small red potatoes – washed and cut in half

4 – 5 cups water

1 bottle of Guinness (optional)

Place all the veggies in the bottom of the cooker.  Place the beef on top. Sprinkle the spice packet that came with corned beef on top of the meat.  Pour in the water and beer If using.  Put the cooker on HIGH for 6 hours and then on low for another 1 – 2 hours.

Serve with French bread or Soda Bread

© Wes Davis – all rights reserved.