Sunday, March 21, 2010
Tuesday, March 16, 2010
This is a dish that my children affectionately refer to as St. Patrick's Stew year round. I make it in the crock pot. It's simple and delicious. The corned beef is from local beef that is brined at the local market with no pink salt, no nitrites and no nitrates. I start it the night before I want to serve it.
Corned Beef or Beef brisket, 3-4 pounds, bring to room temperature
Carrots, 8, cut in logs and split in half
Potatoes, 8 medium, cut in good size chunks
Onion, 2 large chopped
Garlic, 8 cloves minced
Bay Leaves, 3 or 4
Salt and Pepper
Hearty Red Wine (optional)
Place potatoes, onions garlic, thyme, dehydrated onion, carrots, and brisket in crock pot. Cover with beef broth and or water. Add bay leaves and peppercorns. Add salt and pepper to taste. Turn crock pot on low and let cook overnight. Leave on warm setting during the day. Brisket should fall apart. Add cabbage an hour before serving. Enjoy!