My wife and I aren't exactly Irish, but we both have siblings that married Irish people. So technically I guess that makes us Irish-in-laws.
But who's keeping track anyway? Irish or no, there's one dish I look forward to every year more than any other--Laura's corned beef and cabbage in the crockpot.
For most of the year we eat a pretty high-veggie, low-fat diet, and of course you've heard me rail against excess salt over and over again. But at this time of year--and fortunately it's only once a year--we pretty much abandon all restraint regarding both salt AND fat. Ah, sweet gluttony....
Happy St. Patrick's Day everyone!
Corned Beef and Cabbage
(The recipe below is a modified version from the recipe book that came with our crockpot)
6 carrots, cut into 3 inch pieces
3-4 lb corned beef brisket (you can trim some of the fat off, but good God, don't cut it all off!)
1 cup water
Put into crockpot and cook on high for 4 1/2 hours.
4 potatoes, can be left unpeeled
1/2 head of cabbage cut into large wedges
Cook on high for an additional 2 to 2 1/2 hours.
Note: If you're like me, and you want to include extra cabbage (meaning more than will fit into the crockpot itself), not to worry. You can cook it separately in a saucepan. Just wait until maybe 30 minutes before everything is done, take 1 to 1 1/2 cups of broth out of the crockpot, pour it over the remaining cabbage, and simmer in a covered saucepan for 20-30 minutes.