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             St. Patrick's Day Is Next Week!!


                                   


                        


          CORNED BEEF AND CABBAGE

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 5-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. 

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving. Yield: 6-8 servings. 

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