St. Patrick’s Day recipe~ Corned Beef and Cabbage

CORNED BEED AND CABBAGE

Ingredients:
8 whole cloves
1 medium yellow onion, halved
1 lean center-cut corned beef brisket (about 2 lbs)
3 large carrots, peeled & quartered lengthwise & cut into half
1/2 lb new potatoes, halved
1/2 lb boiling onions, halved
1 small head cabbage, outer leaves removed, cut into 6 wedges
Directions:
1. Stick the cloves in the yellow onion. Place the onion & corned beef in
the crockpot, adding enough water to cover the ingredients, plus 3 more
inches. Cover the crockpot & cook on LOW for 5 hours.
2. Add the carrots, potatoes, boiling onions & cabbage to the crockpot.
Cook for an additional 3 hours on LOW.
3. Remove the corned beef brisket from the crockpot & slice it. Place the
brisket slices on a large platter, along with the vegetables. Drizzle all
with the broth from the crockpot to moisten the dish & serve.

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