Corned Beef Brisket/Cabbage

We have made it a tradition around or on St. Patricks Day to make corn beef & cabbage. We have done it different ways in the past using canned corn beef and cabbage leaves. But, no more!

I found a more delicious way. I now cook a corn beef brisket with a horseradish dipping sauce. Its AWESOME and Its really easy. Here is how you do it:

•  cut a sweet onion in half and lay it in the bottom of the crock pot.
•  rinse a 3 to 3 1/2 lbs brisket and place it in the crock pot on top of the onion.
•  add 1 can of chicken broth, 1 tablespoon Worcestershire sauce, and a sprinkle of red pepper flakes.
•  add the seasoning pack that comes with the brisket if you like but not necessary.
•  cook on low for about 8 hours.

It will turn out so tender that it will practically fall apart.

As a side, I cut fresh cabbage into wedges and steamed them in my Tupperware steamer.

I like to pull mine in shreds with my fingers, one bite at a time and dip it in the dipping sauce which consist of a mixture of sour cream, horseradish sauce and fresh parsley.



♣"May your blessings out number the shamrocks that grow"♣

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