Thursday, March 17, 2011

Happy St. Patrick's Day! Crock-Pot Brisket & Cabbage, Potatoes & Carrots

It's March 17th- St. Patrick's Day! Our town has it's parade on Sunday & we'll be eating corned beef with my mother-in-law. Tonight I made a brisket with the fixin's adding carrots for the little one. This is a very Irish-American meal but it is oh so yummy. 

Crock-Pot Brisket with Cabbage, Potatoes & Carrots
  • 4 Carrots, Cleaned & cut in thirds
  • 5 Potatoes, skinned & halved
  • 1 large Onion, skinned & quartered
  • 2 & 1/2-3 lb. Brisket 
  • 3 TBSp Pickling Spices
  • S & P
  • 2 Cups Chicken Stock 
  • 1/2 half Cabbage, cleaned & shredded
Line the bottom of the slow cooker with the carrots as if they were a roasting rack.  Place the potatoes & onion pieces around the carrots. Place the brisket on top of the carrots. Add in the pickling spices. Pour the chicken stock over the brisket. Add in enough water to cover the meat. Place the shredded cabbage over & around the brisket. Cook on Low 8 Hours. 

Happy St. Patrick's Day!!!

*Lishie tips- make a corned beef hash from the leftovers . Or  a cottage pie: Cut up the leftover brisket, cabbage &  carrots into little pieces & mix together. Add a little worcester sauce. Place this mixture into a small casserole dish. Take any extra potatoes & mash them & place them on top of the meat mix. Sprinkle with some shredded cheddar cheese. Place under the broiler till the cheese melts & it's golden brown on top. 

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