When Irish Eyes Are Smiling

Fitzpatrick’s St. Patrick’s Day Feast

Serves: 6 Prep Time: 10 minutes  Cook Time: 8 hours

1 3-4 pound corned beef brisket (with seasoning packet)

1 lb potato cut into bite sized pieces

1 bag baby carrots

2 onions quartere

2 garlic cloves

1 can beef broth

3 T apple cider vinegar

2 T brown sugar

2 T soy sauce

2 garlic cloves minced

S&P

1 head cabbage cut into 6 wedges

Toss potatoes, carrots, onions, and 2 whole garlic cloves into the bottom of a slow cooker.  In a large measuring cup combine beef broth, spice packet from the corned beef brisket, cider vinegar, soy sauce, brown sugar, minced garlic, S&P and stir to combine.

Place the brisket, fat side up) on top of vegetables in slow cooker.  Lay wedges of cabbage around brisket.  Pour beef broth mixture over corned beef and cabbage.  Cover and cook on low for 8 hours.

Remove corned beef from slow cooker and slice thin on an angle.  Serve with yummy veggies or alongside the Potatoes Fitzpatrick…

Potatoes Fitzpatrick

3/4 pound boiled potatoes, sliced

1 head cabbage sliced

1 medium onion sliced

2 cloves garlic mined

1 T olive oil

2 T butter, divided

S&P

1 T apple cider vinegar

In a large skillet heat olive oil and butter over medium high heat.  Add in onions, season with S&P and allow to cook until soft, about 5-6 minutes.  Toss in your cabbage and garlic and cook until cabbage wilts down, another 6-7 minutes.  Remove from pan.

Toss in another tablespoon of butter and lay in your potatoes in an even layer along the bottom of pan, don’t touch them, let them crisp up a bit.  Once they’ve browned add the cabbage and onion back in and stir to combine.  Let the mixture brown a bit more then deglaze with cider vinegar and season with S&P to taste.  Delish!!!  This ain’t your nana’s cabbage!

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