Irish Corned Beef and Cabbage Recipe:

1      2.5 – 4 pound corned beef brisket including juices and spices

1      cup of water

1      bay leaf

Place all of the above ingredients into the crock-pot, cover with the lid and cook on high.  Skim any foam that sufaces to the top, and turn the meat over about once an hour.  Total cooking time is about 4 hours or until the center of the meat can easily be pierced with the point of a sharp knife.Begin checking for doneness at 3 hours.  During the last hour of cooking add:

1        head of cabbage, outside leaves removed, cut into wedges, core cut out

Optional ingredients:  baby carrots, parsnips or baby (“B” size) potatoes

Cook for about 1 more hour or until cabbage and corned beef are tender.  Remove the corned beef and allow it to rest for 15 minutes before slicing thin, across the grain…I like to use either the 7 inch serrated bread knife or the 8 inch slicer knife from The Chicago Cutlery Insignia2  18-pc. Block Set. Arrange the corned beef down the center of the platter with the cabbage wedges along the side, and add any optional ingredients.  Boiled, and buttered new potatoes cooked separately, also called “B” potatoes sprinkled with fresh parsley make a great companion to this dish.  Enjoy!

Tip…If either your corned beef or vegetables are done ahead of the other, remove them from the crock pot and keep them warm (covered with foil or a lid)  in a 200 degree oven until remaining ingredients have finished cooking.