Happy St. Patrick's Day!!!

With tomorrow being St. Patrick's Day, I had to say something about corned beef and cabbage.  My mom used to make this in March every year, and sometimes more often if the price was right!  Such a great comfort food.  It's not rocket science by any means, but the one thing I've discovered that makes corned beef good is slow cooking.  No way around it - it has to be slow cooked.

Corned Beef and Cabbage

Layer in large crock pot:
     1 medium onion, cut in wedges and separated
     4 medium potatoes, peeled and quartered
     1 small package baby carrots
     2 Tbsp. corned beef spices (this is in addition to the packet that comes with the meat)
     3-4 lb. corned beef, drained and rinsed (don't trim - the fat is important to the flavor)
     Spice packet that comes with the meat
     5 cups water (or enough to cover the vegetables and at least half of the meat)

Cook above on low for about 4 hours, then add 1 small head cabbage, cut into 8ths.  Cook another 4 hours.  When slicing the beef, always cut across the grain.