Luck of the Irish

 On one day of the year, we all get to claim a little bit of Irish in us all. It happens to be one of my favorite "holiday" meals in the whole year.  For those of you who have not had Corned Beef and Cabbage.... bad, bad!  It is amazing.  And tasty.  And tender.  And amazing.  Yeah I know I said that already, but that is how much I love corned beef, and really you should too.  We love it so much, that I had to buy a couple to keep in the freezer... since we WILL be having this again. 

Now when it comes to making this dish there are hundreds of ways to make it.  seriously. but the key, in my opinion, is slow and steady wins the taste.  So since the kitchen was closed this morning, due to a church obligation, I popped all the in the crockpot and called it done.

Ingredients:
•4 - 6 carrots, cut into chunks
•2 medium onions, wedged
•1 cabbage, wedged
•2-3 lb. corned beef brisket with seasoning packet
• Enough water to COVER all ingredients

Preparation:
1. In your crockpot, combine carrots, onions, and cabbage.
2. Rinse corned beef under cold running water and pat dry with paper towels.
3. Place the meat in the crockpot and sprinkle with contents of seasoning mix. I put half on top and half below, so that the meat juices would seep into the veggies, but also so that if the liquid got too low, the veggies would protect it.
4. Pour water over brisket. 
5. Cover crockpot and cook on high setting for 5-6 hours or on low for 8-9 hours. This all depends on when you want to eat.  We were having a late lunch, so 2pm was perfect. 

6.  When the house smells amazing and the brisket is finished cooking, remove it from the crockpot and place on a plate or cutting board to rest for about 10 minutes.  When cutting be sure to cut corned beef across grain into thin slices.
7.  Remove vegetables from slow cooker with slotted spoon and serve with corned beef.

Most of all ENJOY!