Thursday, September 13, 2007

IT'S A CROCK- Corned Beef and Cabbage

It's a busy, somber, aggravating, stress inducing day. I want some comfort food. Tonight we're having CB&C with Irish Soda Bread baked this morning. I don't think Corned Beef and Cabbage really needs a recipe published with it. If you are doing anything more dramatic than throwing it in the slow cooker with potatoes, carrots, onions, and beer, you're doing too much. And speaking of beer, it'd be a shame to waste the other five bottles. Particularly on a busy, somber, aggravating, stress inducing day.


Corned Beef and Cabbage Approximate cost as prepared: $12.00
3# Slab of packaged Corned Beef
6 Fist-sized red or gold Potatoes, scrubbed not peeled and quartered
4 Large Carrots, peeled and cut to thumb length
2 Large yellow Onions, peeled and quartered
1 Green Cabbage. Slam stem side down on the counter to loosen core. Pull out the core. Cut into
eighths to help disguise it from picky eaters like my Bunnie. When I cut into quarters, she'll notice the cabbage and pick it out.
1 Bottle of Beer any kind
1 Cup Water

Layer the veggies on the bottom in order. Place beef on top of veggies. Do NOT add contents of spice packet from your Corned Beef package! The liquid in your slow cooker is too concentrated to add extra cardamom & peppercorns. The spices that the meat was marinating in are enough. Pour beer and water on top. Cover and cook on low for 8-10 hours. If Corned Beef doesn't just fall apart when done, remove, slice and serve in bowls with plenty of veggies and pot liquor.