St. Patty’s Day is all about fun and for Cuisine Kathleen it’s just begun.
Tables are decked all in green and tablescapers everywhere are making the scene.
Corned beef is oh so good, one of those things we eat once a year and wonder why we don’t have it more often. It’ll be cooked in a multi purpose slow cooker, a failsafe way to have it be tender as can be. Since I have a lot of Irish beer on hand I’ll be adding a bottle which should give a tasty flavor.
4 lb. corned beef brisket
6 red potatoes, cut into quarters
2 c. baby carrots
12 oz. bottle dark beer or stout
1 head of cabbage
In a slow cooker, cover the corned beef with potatoes and carrots and sprinkle with the seasoning packet contents. Add beer or ale and cook on low setting for 7-8 hours. About 30 minutes before cooking is finished, add cabbage that has been cut into wedges and continue cooking making sure all ingredients are tender before removing from the cooker.
Hmmm, I can hardly wait!
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