#3763 - Irish Brisket

(by Shirley McNevich)

4 carrots (washed, peeled and sliced)
10 small red potatoes (washed and quartered)
1 large onion (sliced and rings separated)
5-6 cups beef broth
salt and pepper (to your taste)
1 - 4lb. corned beef brisket with spice packet
1/2 of a large head of cabbage (cut into bite sized pieces)

Pour the beef broth into a crock pot. Salt/pepper all sides of the brisket (to your taste). Place the brisket in the center of the crock pot. Sprinkle the contents of the spice packet over the brisket. Place the lid on top and cook on low for 4 hours. Remove lid and add the carrots, potatoes and onions to the broth (adding more beef broth if necessary). Replace lid and cook on low for 3 hours. Remove lid and add the cabbage pieces to the broth (adding more beef broth if necessary). Replace lid and cook 1 hour longer or until cabbage is tender and brisket is tender. Optional: add your own mixture of spices in addition (or in place of) the spice packet.