Lily

“Slow Cooker Corned Beef and Cabbage”

Ingredients:

• 2 stalks celery, halved
• 4 carrots
• 1 medium onion, cut in 4 wedges
• 4 to 6 red potatoes quartered
• 1 4lbs. corned beef from Gardner’s meat market
• 12 ounce bottle stout or dark ale
• 1 tablespoon corned beef spices or pickling spices or spices that come

Directions:

For serving: grainy mustard and horseradish sauce, recipe below

1. Place celery, carrots, onion and potatoes in the bottom of large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
2. Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
3. Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

Creamy Horseradish Sauce:

• ½ cup heavy cream
• ¼ cup sour cream
• ¼ cup drained prepared horseradish
• dash hot sauce
• salt and pepper to taste

Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper, and a dash of hot sauce.

The person I interviewed my Grandpa Mike. He had 1 sister and 1 brother. His parents were Virgil at Magairet. His 2nd grade teacher was Sister Mary Donald. He went to Wilson High school. He was 2 years old when he first had corned beef and cabbage. He had many, many friends. The first time he had corned beef and cabbage was 1944. He likes corned beef and cabbage because it is a part of an Irish family tradition.