The traditional meal isn't actually Irish.
Corned beef and cabbage has long been considered a special St. Patrick's Day dish, but it isn't traditionally Irish. Pork was actually the preferred meat of Ireland, but early Irish immigrants to America found that beef was much cheaper, and they could easily cook the beef and cabbage in one pot.
Prep Time:
15 min
Cook Time
8 hours
Yield
8 servings
Ingredients:
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges
Directions:
Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.
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Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Nutrition Facts
1 serving: 414 calories, 19g fat (6g saturated fat), 97mg cholesterol, 1191mg sodium, 38g carbohydrate (11g sugars, 6g fiber), 23g protein.
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