March Barn

I like to serve this meal for Sunday dinner around the middle of March. Most people think of it as an Irish dish, but it’s more American than apple pie; a happy blend of Irish-American emigrants and New York kosher delicatessens.

Slow Cooker Corned Beef and Cabbage

4 pounds corned beef brisket, not in a brine

1 cup water

3 onions, quartered

5 or 6 carrots, cut into 2” pieces

3 medium potatoes, cut into chunks

Pinch fresh ground black pepper

Half to a whole head of cabbage, cut into wedges

Cut corned beef into 8 pieces. Place in slow cooker and add water. Push carrots, potatoes and onions into the water around the meat. Sprinkle pepper over all. Cover and cook on low about 5 hours. Add cabbage wedges, cover again and cook 90 minutes to 2 hours longer. Serves 8 people.