Corned Beef and Cabbage
|Serves:||4 to 6|
|2 1/2 to 4 lb||corned beef brisket and seasoning packet|
|1 or 2 small||cabbage heads quartered|
|4 to 6||large potatoes halved and quartered|
|2 can(s)||beer or chicken broth|
|water to almost cover brisket|
|horseradish to accompany|
|parsley for potatoes optional|
Traditional St. Patrick's Day Fare. March 17th.
The day would not be complete with out Corned Beef and Cabbage and Boiled Potatoes. I used the Crock Pot method -- Simple.
So easy to prepare, and the leftover Corned Beef on Rye Sandwiches with a little Horseradish is a Real Treat.