Save-It-Forward Suppers by Cyndi Kane

Author:Cyndi Kane
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2021-11-29T00:00:00+00:00

NOTE: If you haven’t discovered Laughing Cow cheese, it’s a wonder! Low in calories and super-melty (particularly the light variety), it packs a cheesy punch. I like it schmeared on crackers, so I generally have it in the fridge, but you can sub cream cheese and a little grated cheese.

Week 9, Day 3

Irish Corned Beef, Cabbage, and Potatoes

Throw these ingredients into the slow cooker in five minutes flat in the morning and run out the door and you will come home from work to a legit meal. There’s just one caveat: the cabbage will take much less time to cook than the corned beef and potatoes, so you’ll have to add that thirty minutes before dinnertime. Save the date for March 17: this makes a fun St. Patrick’s Day dinner!

8 to 12 baby red or Yukon Gold potatoes

One 4-pound package corned beef brisket with a spice packet (a SAVE-IT-FORWARD item)

4 cups (1 quart) Overnight Chicken Broth or other chicken or beef broth

2 bay leaves

½ head green cabbage, cut into wedges or chopped, per your preference

1. Place the potatoes in the crock of a slow cooker. Sprinkle half the corned beef seasoning packet over the potatoes. Place the corned beef brisket over the potatoes, fat side up, then sprinkle the rest of the seasoning on the beef. Pour the broth into the crock and add the bay leaves.

2. Set the slow cooker to low and cook for 8 to 9 hours or so, until the meat is fork tender. If you’re getting a late start, cook on high for part of that time. Remove the brisket and potatoes from the crock and cover with foil to keep warm. Discard the bay leaf. Add the cabbage to the crock, set it to high, and cook for 30 minutes, or to your liking.

3. Slice the meat across the grain (reserving a large uncut piece; see Save It Forward—Corned Beef) and serve it with the potatoes and cabbage. My kids like to make their own mashed potatoes on their plates with an unholy amount of butter. I think the broth makes the potatoes plenty flavorful.

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