A St. Patrick’s Day staple at our house, not because we’re Irish, but because it’s so tasty!

Ingredients:

• Corned Beef (just make it yourself, it’s easy, and you’ll know what’s in it!)
• 6 Red Potatoes, quartered
• 1/2 head of shredded cabbage (or a whole head, if cabbage is small)
• 6 carrots, peeled and chopped
• 1 onion, quartered

Directions:

• If using pre-brined corned beef, cook until fork tender per package recommendations
• If making your own Corned Beef, when done:
• Add potatoes and carrots to the pot with the corned beef
• Add water if necessary, and increase heat slightly
• After 30 minutes, add cabbage
• Cook an additional 15 minutes

Serving

• Remove Beef, and slice
• Serve Beef alongside potatoes, carrots and cabbage!
• Don’t forget the Dijon mustard and horseradish!

Alternative

I love using my smoker for most any large cut of meat. I now do this, when I have time:

• Brine the brisket overnight, or start with a pre-brined one
• Soak for 2-4 hours in water to help remove the excess salt
• Cover the brisket in medium-to-course ground pepper
• Smoke at 180F for 2 hours
• Put Beef in a roasting pan, or dutch oven, with 1Qt beef or chicken broth.
• Cover with foil or lid, cook 2 hours
• Add potatoes, carrots, onions, cook for 30 minutes
• Add cabbage, cook for 15 more minutes