Meme' fixed up a good ol' Irish dinner with a crockpot full of corned beef, cabbage, carrots and potatoes. Our family heritage on both sides is French-Canadian as far back you can see, but this is one of our favorites and what a perfect dish to celebrate St. Patrick's Day.
Last year she tried to rush it along. Lesson number one: corned beef brisket demands plenty of low and slow cooking time. The directions I'm supplying are for cooking while you're at work.
1 3-4 lb. corned beef brisket
3 tablespoons pickling spice (or packet of spices supplied with meat)
1 pound carrots, chopped
1 1/4 pounds red potatoes, quartered
1 onion, sliced
1 head cabbage, cut into large chunks
3 boxes low sodium chicken broth
Place the corned beef into the bottom of a large slow cooker. Pour chicken stock over meat and add the pickling spice. Cook on high for one hour. Turn down on low and let it cook for 10-12 hours.
When you come home, cook cabbage, carrots, potatoes, and onion until slightly tender in a large pot of water. Drain well and add vegetables to crock pot. Let them cook for at least one hour in the crock pot to absorb the flavor.
Slice the brisket across the grain for serving. Be sure to ladle some of the liquid on top of the meat and veggies.