Happy St. Patrick's Day!!!

Every year on St. Patrick's Day my mother, Rosemary Francis (Can't get much more Irish than that, huh?) used to prepare one heck of a corned beef and cabbage recipe! I can remember the scent of the spices filling the house as we all waited for dinner with our mouths watering.

In memory of my favorite Wild Irish Rose...here is today's recipe!

Crockpot Apple and Brown Sugar Corned Beef
Total Cooktime: 4-5 hours on high or 8-10 hours on low


What you will need:


1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 Tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks

Place all ingredients in large crock pot (cut meat in half if necessary). Stir to mix. Cook on high for 4 to 5  hours on high or 8 to 10 hours on low. Remove meat and vegetables and some  of the cooking liquid. Slice meat thinly across the grain.

Serve with the vegetables and some of the liquid.

What is the the best thing about having corned beef?  Having the leftovers the next day!  Just layer a crockpot with sauerkraut and swiss cheese. Warm it up and serve it on rye bread with 1000 Island dressing!

Enjoy!