Recipe for March
Before March turns into April, I want to share a delicious Irish recipe. Beware, however, the aroma wafting from the kitchen as this dish cooks isn’t very appetizing.
Crock Pot Corned Beef and Cabbage
6-8 medium potatoes, peeled and sliced
3 medium carrots, sliced
1 corned beef brisket, about 3 pounds
1 cabbage, about 2 pounds
pepper to taste
1 1/2 cups water
In a 5-6 quart, sprayed crockpot, layer potato and carrot slices. Place corned beef on slices. Cut cabbage into wedges and arrange around brisket. Sprinkle with pepper and add water. Cover and cook on low setting for 7 to 8 hours, till meat and vegetables are tender.
Let brisket rest for at least 10 minutes before slicing.
Serves 8 or (like at our house) 4 generously.