Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes

Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Ingredients:
1 2-4-pound corned beef brisket* (flat or point cut)
1 white onion, sliced
2 pounds red, gold or other baby potatoes (a mixture of any works; peel them if you’d like and halve or quarter if particularly large)
3 carrots, sliced thickly
2 garlic cloves, peeled
½ head green cabbage cut into thin wedges
1½ cups water (or use this week’s lager instead, or a bottle of Guinness!)

Method:
1. Add the sliced onion to the bottom of the slow cooker, then place the corned beef over top. (Sprinkle over the seasoning packet, if necessary; see note.) Add your baby potatoes on top of the roast, then layer the carrots and garlic.

2. Pour over the water, or lager and place the lid on the slow cooker. Cook on high for 5 hours or low for 8 hours total, adding the cabbage during the last 2 hours.

3. Remove the meat onto a cutting board and slice into strips. Serve the meat with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.

*The corned beef from Carlton Farms this week comes brined, seasoned and ready to go for this recipe; if you are using a corned beef purchased from the store, you’ll want to add in the spices from the enclosed seasoning packet that often comes with the brisket.

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day and the arrival of spring on Tuesday, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to Swiss chard and garden-fresh herbs. Complementing this beautiful bounty are all the ingredients for a feast inspired by the Emerald Isle: Housemade potato-leek soup and traditional Irish soda bread, plus flaky smoked salmon, Sauk Farm apple cider and a dark, luscious dry Irish stout ale. As they say in Ireland, sláinte (to your good health)!`

Here are a few recipe ideas for the week:

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and Russet potatoes.

Sautéed Swiss Chard with Grana
Nutty Grana cheese and rich butter add nuanced flavor to Swiss chard in this easy stovetop recipe from The Art of Simple Food by Alice Waters.

Irish Apple Cake
Spiced with cinnamon and nutmeg, this delicious apple cake is sure to be a new favorite.

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day and the arrival of spring on Sunday, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to Red Russian kale and kale rapini, plus garden-fresh herbs and a blooming shamrock plant to enliven your home. Complementing this bounty are all the ingredients for an Emerald Isle-inspired feast: hearty Irish sausages, imported cheddar cheese and soda bread kissed with raisins and caraway seed.

Here are some recipe ideas for this week:

Beet, Cheddar & Apple Tarts
Thinly-sliced beets add beautiful color to these small tarts from Martha Stewart, just the right size for appetizers.

Dublin Coddle
Combining sausage, potatoes, onions and bacon, this slow-cooked, one-pot dish is pure comfort food.

Baked Potatoes with Irish Cheddar
Finished with flavorful Irish cheddar cheese, this casserole boasts a lovely creamy texture.

Mashed Turnips & Potatoes
This side dish is rich and comforting, thanks to the combination of Gilfeather turnips, red potatoes and fresh herbs.

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Braised Kale Rapini with Sautéed Leeks & Garlic
This healthy, hearty side is tossed with olive oil-kissed garlic and leeks.

Dublin Coddle

Combining sausage, potatoes, onions and bacon, this slow-cooked, one-pot dish is pure comfort food.

Ingredients:
10 slices of bacon, cut into 1-inch pieces*
1 pound Double D Meats Irish sausages
4 small yellow onions, sliced into rings
3½ pound potatoes, roughly peeled
2-3 tablespoons fresh parsley, minced
2 cups chicken broth or water
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 300°. Place bacon into a 5-quart Dutch oven and heat over medium heat until cooked and crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate, leaving excess bacon grease in the pot.

2. Sear sausages for 3-4 minutes on both sides. Transfer to a cutting board and slice into thirds.

3. Remove the pot from the burner and layer the onions, bacon, sausage pieces and potatoes in the Dutch oven, sprinkling with healthy pinches of salt and pepper and the chopped parsley.

4. Pour chicken broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes, or until the potatoes are fork tender. Remove and ladle into bowls; serve immediately with soda bread for sopping up the flavorful gravy.

*If you would prefer to omit the bacon, sear sausages in 1-2 tablespoons olive oil instead.

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