Corned Beef and Cabbage 

One of the traditions we created in our home is to prepare corned beef and cabbage to celebrate St. Patrick's Day. We serve it along side steamed carrots and warm Irish Soda bread.  In our home, depending on your preference,  we  dress the cabbage with either yellow mustard or vinegar. 

8 lbs. corned beef (flat cut)

3 Tbls. pickling spices

2 heads lrg. green cabbage, quartered * leave outer leaves on

 10 medium potatoes, peeled and halved

6 cloves garlic, peel and quartered

Salt and freshly cracked pepper

Corned Beef ~ Place meat, garlic and pickling spices in large pot. Cover meat with cold water. Bring to boil and then simmer for approx. 4 hours covered.  Remove meat and rest on cutting board, retaining the water.

Cabbage ~ Place cabbage in the water you cooked the meat in. Add pepper cover and bring to a low boil for 30 minutes, until fork tender.

Boil Potatoes ~ Put potatoes in pot and cover with cold salted water and bring to a boil. Boil for 30 -40 minutes or until fork tender (do not overcook). 
*Note: this recipe can be easily adapted for a slow-cooker.

Happy St. Pat's Day!

Mary Elizabeth, co-author, Country Comfort:Slow-Cooker cookbook