We look forward to St. Patrick's Day for a couple of reasons; the nice spring-like weather, the festivities and, probably most of all, the good eating! We stick to the traditional fare, except that I cook it all in the slow cooker so that it will be ready when we get home from work or play. Here's my simple recipe:
Slow Cooker Corned Beef and Cabbage
4-6 pound corned beef brisket with spice packet and juices
10 baby red new potatoes
8 carrots, cut into large pieces
1 onion peeled and cut into wedges
+/- 4 cups water
1 tsp pickling spice
1 bay leaf
1 medium head green cabbage, cut into wedges
Place the carrots, potatoes, and onion into the bottom of your slow cooker. Place corned beef on top of vegetable. Sprinkle the spice packet, pickling spice and bay leaf over brisket. Add water over brisket. Cook the brisket for about 6 hours on high. Add the cabbage on top of brisket and continue to cook on high for 1 ½ hours.
Don't forget the horseradish sauce. I mix hot prepared horseradish with a little sour cream.
Oh, and don't forget to wear your green!
Happy St. Patrick's Day!