Saint Patrick's Stew

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.

Serves Eight

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

Cabbage, sliced

Onion, 2 large chopped

Garlic, 8 cloves minced

Peppercorns, 12

Bay Leaves, 3 or 4

Thyme

Dehydrated onion

Salt and Pepper

Beef broth

Water

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!