CROCK POT COOKERY

Happy ST. PATRICKS DAY!

Here's a classic Irish favorite made easy....

CORNED BEEF AND CABBAGE

3  carrots, cut into 3inch pieces

6  small red potatoes, halved 

2 to 3 pound corned beef brisket

2 to 3 medium size yellow onions

1 cup water

1 small head cabbage, cut into wedges

Cover corned beef with cold water for 4-6 hours to draw out the salt, and then drain.

Put all ingredients except cabbage wedges in preferably a 5qt. CROCK-POT, in order listed above.  Cover and cook on Low 10 to 12 hours or High 5 to 6 hours.  Add cabbage wedges to liquid, pushing down to moisten.  Continue to cook another 6 hours on low or 3 on high.  Complement with a hearty pumpernickel or rye bread and enjoy.