A traditional St. Patrick’s Day staple in our house.

Ingredients:

• 1 large corned beef brisket
• 1 12 oz can of dark beer such as Guinness
• 2 cup of chicken stock
• 1/4 cup of brown sugar
• 1 small head of cabbage
• 1 16 oz. bag of baby carrots

Directions:

1. Core and quarter the cabbage removing the outside damaged leaves.
2. Place cabbage in the bottom of a 6 qt. crock pot. Then layer brisket over the top of the cabbage.
3. Poor the beer, chicken stock and brown sugar over the meat and gently stir the liquid to mix.  Add more sugar if you like it sweeter.
4. Cover crock pot and cook on low for 5-6 hours.
5. Add carrots at this point.  If you add carrots earlier they will be mushy.
6. Cook an additional 1-2 hours until carrots are done.
7. Cut and serve!

I do not cook my potatoes with everything else as some cooks do but rather just bake as that is what my family prefers.