INGREDIENTS:

• 6 Carrots (cut into 1″ slices)
• 2 Medium Onions (cut into quarters)
• 3 pound corned beef brisket
• 1 cup water
• 1 small head of cabbage (cut into wedges)

DIRECTIONS:

1. Put carrots, onions, beef brisket, and water in the slow cooker in the order listed.
2. Cook on LOW for about 8 hours.
3. Add Cabbage Wedges to the slow cooker, turn on HIGH then continue cooking for another 2 to 3 hours.

SUGGESTIONS:

• Enjoy with Boiled Potatoes or Irish Soda Bread
• If you don’t have 10 hours until dinner you can speed up the cooking time by cooking on LOW for 4 hours and then on HIGH for 4 hours.
• Trim any additional fat around the brisket AFTER cooking to cut fat while ensuring the meat stays moist and delicious.

2 onions, chopped

1 1/2 c. chopped green, red or yellow peppers

4 cloves garlic

2 chicken breasts, boneless, cooked and chopped

2 chicken broth, 14.5 oz. each

1 green chile peppers, 4 oz. can

2 t. cumin

1/2 t. oregano

1 t. red pepper (or jalapeno pepper)

2 cans great northern beans, undrained

Heat oil over medium heat. Add onions and garlic. Saute for 10 mins or until tender. Combine all ingredients in crock pot. Cook on low 8-10 hrs.  Serve with sour cream, cheddar cheese, tortilla chips. 

This recipe came from Robin in 2009.

1 large can (15 oz) diced tomatoes

1/2 – 1 bag baby carrots

2 medium onions, chopped

5 potatoes cut into chunks about the size of the meat.

1 T. Barley (optional – it thickens the stew)

1 T. flour

pepper to taste

Put meat into crock pot. Mix flour & pepper with water, stir well and pour over meat. Add remainder of ingredients. Cook on medium setting for 6 – 8 hours.

2 medium onions, chopped

1/2 bag baby carrots

5 large potatoes, washed and cut into 6 chucks each

2 stalks of celery, cut into chunks (optional)

1 small can of mushroom pieces (optional)

Brown both sides  of meat in hot oil on top of stove.(optional step - it browns the meat and seals in the juices) Put meat into crock pot. Season with pepper, if desired.  Add onions, carrots and potatoes on top of meat.  Cook on medium setting for 7 to 9 hours. The longer it cooks, the more tender the meat. The meat will fall apart when touched with a fork.  The meat will create it’s own juices as it cooks. When meat is done cooking, use liquids to make gravy. Combine 1/4 c. flour with 2 T cold water.  Stir into juices, mixing well (a whisk works well) to eliminate lumps. Bring to a boil and cook on low about 15 mins.

1/2 lb. bacon (diced)

1/2 c. chopped onion

1/2 c. catsup

1/2 c. brown sugar

1 T. vinegar

1 can pork and beans

1 can lima beans

1 can kidney beans

Fry bacon, put into large oven-safe casserole bowl.  Fry onions, soft, in bacon fat. Fry ground beef. Add ground beef and onions to the bacon. Add beans. Mix remaining ingredients and add to mixture.  Mix well. Bake 30 mins at 350 degrees. Or put into a crock pot and cook on medium for 5 hours or until hot.  Approx. 12 servings.