Slow cooker Corned Beef and cabbage

CHICOPEE, Mass. (Mass Appeal) - St. Patrick's Day is this weekend and we are cooking up a favorite traditional Irish dish, corned beef and cabbage. Chef Bill Collins is a Personal Chef and he showed us how to make it in your slow cooker!

Corned Beef in a Slow Cooker
Yield: approximately 6-10 servings

Ingredients:

• 3-5 lbs raw corned beef
• 2 carrots, peeled and cut into chunks
• 2 onions, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 4 cloves
• 1/4 teaspoon cinnamon
• 3 small pieces, crystallized ginger
• 1/4 teaspoon juniper berries
• 1/4 teaspoon allspice
• 1/4 teaspoon whole peppercorns

Directions:

1. Place the ingredients in a slow cooker. Put in enough water to cover the meat by 1 inch.  Set the cooker on low, covered, for 8 hours.  
    
2. When the meat is cooked, remove it from the cooker, and discard the water and cooked vegetables.

NOTES:

• If the corned beef is too large to fit into the slow cooker, cut it in half to fit. Make sure the water covers it before cooking.
   
• You may save and use the carrots from the cooking liquid. They may still be firm and tasty.  The other vegetables will be mushy, and should be discarded.
   
• If your corned beef comes with a flavor packet to add to the cooking water, discard this.  It will add too much flavor tot he flavors you're adding with this recipe.

Roasted Root Vegetables (Optional)

Ingredients:

• 4 red bliss (or other type) potatoes
• 1 large yam, peeled
• 2 carrots, peeled  
• 2 medium onions, peeled  and quartered
• 1/4 cup olive oil
• 1 tablespoon dried thyme (optional)
• 2 teaspoons salt
• 1 teaspoon pepper

Directions:

1. Preheat the oven to 400°
    
2. Cut the potatoes, carrots, and yam into bite-sized pieces.  Spread onto a sheet pan, with the quartered onion.(Leave the onions quartered; don't try to break them up, as they'll do that anyway as they cook.)
    
3. Add olive oil, thyme, salt and pepper, and mix well with the vegetables.
    
4. Roast for approximately 45 minutes, or until the vegetables are cooked through, and browned. Every 10-12 minutes, turn the vegetables over to prevent them from sticking to the pan.