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This time of year, grocers load their meat cases with corned beef briskets, and their produce counters prominently display beautiful large heads of green cabbage and new potatoes.
Merchants have prepared for the popular Irish-American one-pot meal that so many prepare for their St. Patrick’s Day celebrations.
It’s so easy to make and surprisingly delicious. This recipe requires a little peeling, some slicing and a slow cooker to do the rest of the work. While a slow cooker provides convenience, this can be prepared the old-fashioned way of simmering on the stovetop.
Corned Beef and Cabbage in a Slow Cooker Serves 4
2½ to 3 pounds gluten-free corned beef brisket
2 tablespoons pickling spice*
1 teaspoon thyme
1 pound small new potatoes
1 medium onion, sliced
8 carrots, peeled and cut into 2 inch pieces
1 large head cabbage, cut into 6 wedges
In a 5- to 6-quart slow cooker, place the meat and sprinkle with the spices. Then add the potatoes, carrots and onions and barely cover with water. Cover the pot and cook 4½ hours on high or 8½ hours on low. In the last hour of cooking, arrange the cabbage and cook until tender.
When done, slice the beef thinly and serve with the vegetables some mustard on the side and a loaf of crusty bread.
* Most packages of corned beef brisket include pickling spice, but I believe a little more helps.