While the family are recovering from the flu bug, I made this easy recipe for St. Patrick's Day in the crockpot, and it turned out well. The tasters that wasn't sick and actually had working taste buds (not me) confirmed that this recipe works. (Whew!)This is what it looked like in the crockpot after an hour as I forgot to snap a picture earlier.
The final result after 8 hours in the crockpot. And I didn't forget the potatoes. Since the family wanted fries, these replaced the regular boiled potatoes.
And this is the recipe with what memory bank I had while I was under cold and flu medications.
4-5 cups hot water
2-3 tbsp. cider vinegar
2-3 tbsp. sugar
1-2 tbsp. whole black pepper
1 large red onion, sliced
1 cup baby carrots (approx)
2 bay leaves
1 4-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges
1. In a 6-quart electric slow cooker, add all the ingredient.
2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes about 8 servings.
Recipe adapted from the Family Fun.