St. Patrick's Day Corned Beef Dinner

From http://inthekitchenwithkath.com

(recipe adapted from the one that came with my Rival Crock Pot)

3 – 4 carrots, peeled and cut into large chunks

1 (3 – 4 pound) corned beef, including the pickling spices that come with it

1 large onion, cut into wedges

1 cup water

Potatoes (Yukon Gold are good), scrubbed and cut in large pieces

Cabbage, cut in wedges

Horseradish for serving (optional)

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Put the carrots in the slow cooker; put the corned beef on top of them, fat side up. Add the pickling spices. Put the onion wedges on top of the corned beef and add the cup of water.

Cover and cook on low for 8 – 10 hours.

About 45 minutes before dinner, put the potatoes in a pan and cover with water. Add about a teaspoon of salt. Bring to a boil; turn the heat to simmer and cook until they are done. Drain, and put back in the pan. (Toss them with a bit of butter, if you want.)

When the corned beef is just about done, heat the oven to Warm. Remove the corned beef to a plate, cover with foil and put in the oven to stay warm. Put the carrots and onions in a bowl, cover with foil and put in the oven to keep warm.

Put the broth from the slow cooker in a large skillet over medium heat. Add the cabbage wedges; cover and cook until done, about 10 – 15 minutes.