Corned Beef & Cabbage, Payne's Pantry by Anne Payne
Last updated 11/23/2018 at Noon
Yes, I am Irish. I am also Scottish, English, and Native American. Anyway, I inherited this Irish recipe from my tiny maternal grandmother, Tennie Anna (Hill) Mullins, a native of Gainesville, Missouri. My great grandfather, Floyd Thomas Hill, was also from the Ozarks of Missouri. This dish would be good w/Irish Soda Bread or cornbread.
1-6 quart crock pot OR large pan
Wooden spoon for stirring
Kitchen knife for cutting
Scraper for carrot skin
Corned beef roast w/seasoning pkt.
1/2 head cabbage, shredded
1 small yellow onion, cut in chunks
3 carrots without skin, section cut
1 stalk celery, sliced
3 red potatoes, sliced in chunks
1 soup can beef broth
1 soup can beef consumme
2 soup cans water
Pepper to taste, but careful w/salt
A lot of salt (sodium) in beef liquids
Shred the cabbage w/knife.
Cut open the Corned Beef & spice packet, putting on meat in crock
or place corned beef & pkt in pan
Slice carrots, potatoes, onion, celery
& place in crock (or pan, if using)
Add beef soup cans & water cans.
Season with pepper, not salt. Cook in crock all day on low or for 4 hours on high in the crock. If cooking on stove, cook as you would normally cook a roast & veggies, covered on low to medium low, watching & stirring often.