It’s Saint Patrick’s Day so I decided to do the traditional thing and make some corned beef and cabbage. The following recipe is a better version than most, as it leaves the cabbage separate from the main crock pot, giving the cabbage a more independent taste when combined with the corned beef and other vegetables when served.
This year I found an excellent brand of corned beef. Our local Market Square grocer carried a trim corned beef made by a Detroit company from Eastern Market — Wigleys Famous Eastern Market Corned Beef. They have been in business since 1920, first in Ireland and then here in the U.S. Visit Wigleys at either of their Eastern Market locations: 3405 Russell St., Detroit, 48207, 313-833-3030; or 1429 Gratiot Ave., Detroit, 313-567-2857. This was by far the most tender and trim corned beef I’ve ever had. It is really worth seeking out. The whole family was impressed and said it was the best they have ever had too.
Crock Pot Corned Beef and Cabbage
3 carrots, cut in 3 inch pieces
3 red potatoes, cut in 3 inch pieces
2 med. onions, quartered
3 to 4 lb. corned beef brisket
3/4 to 1 1/4 c. water
1 sm. head cabbage, cut in wedges
Put all ingredients, except cabbage wedges, in crock pot in order listed. Cover and cook on low 8 to 10 hours (high 5-6 hours).
Cabbage: To prepare cabbage, cook it separately in 6 quart pot. Remove 2 cups of broth from crock pot during last hour of cooking; pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.