Monday Meals: Corned Beef & Cabbage

Ingredients:

*3-4 lbs point tip or flat tip beef brisket

*1 can chicken broth (or chicken bouillon equivalent)

*1/2 lb peeled baby carrots

*6-8 medium red potatoes, quartered (or smaller)

*1 small head of cabbage, quartered

Directions:

Place meat in crock-pot. Add chicken broth (or bouillon) until it comes half way up the sides of the meat. Place seasoning on top of the meat (generally provided with the meat. If not, lightly sprinkle with coriander, mustard seeds, oregano, black pepper corns, and garlic salt). Set crock-pot to low. Leave alone for 4 hours. Flip. Leave alone for another 4 hours. During last hour in crock-pot, begin vegetables. Place red potatoes in pot. Add water until potatoes are covered. Cover with lid and broil until tender. Put carrots and cabbage in another pot with a couple cups of water. Cover with lid and steam until tender. Once vegetables are done, add to crock-pot with meat. Turn crock-pot to warm for 30 minutes to an hour. Cut meat and serve.

I did not have any photos of the end-product. My apologies.
*Delicious with a large slice of Irish soda bread.
**Now that St. Paddy's Day is through, my "Irish" cuisine is now over. Thanks for having patience with me.