It's time to pull out the crock pot and slow cook a delicious St. Patrick's Day Dinner of Corned Beef & Cabbage. I'm certain that a quintessential multitasker invented this method so we can come home to the welcoming arms of a hot cooked meal after working all day.
Prep: 20 minutes Cook: 8 hours Serves: 10
3 1/2 cups Beef Broth or Beef Stock
1/4 cup cider vinegar
2 medium onions, cut into quarters
5 medium potatoes, peeled and cut into quarters (about 5 cups)
5 medium carrots, cut into 2-inch pieces (about 2 1/2 cups)
1 corned beef or beef brisket (about 3 pounds)
1 head green cabbage, trimmed and cut into 6 wedges (about 2 pounds)
Bouquet Garni (a bunch of herbs tied together with string removed after cooking is done)
Stir the broth and vinegar into a 6-quart slow cooker. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni in the broth mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni.
For thicker sauce: Remove the beef and vegetables from the cooker. Stir 2 tablespoons cornstarch and 2 tablespoons water in a small bowl until smooth. Add to the cooker and cook on HIGH for 15 minutes or until the mixture boils and thickens.
Irish Proverb..."laughter is brightest where food is best"