Corned Beef and Cabbage

(WTNH) - Corned Beef and Cabbage

WHAT YOU NEED:
1 3-4 pound corned beef brisket (with seasoning packet)
1 lb potato cut into bite sized pieces
1 bag baby carrots
2 onions quartered
1 bulb fennel, sliced
2 garlic cloves
1 can beef broth
3 T apple cider vinegar
2 T brown sugar
2 T soy sauce
2 garlic cloves minced
S&P
1 head cabbage cut into 6 wedges

WHAT TO DO:
Toss potatoes, carrots, onions, fennel and 2 whole garlic cloves into the bottom of a slow cooker.
In a large measuring cup combine beef broth, spice packet from the corned beef brisket, cider vinegar, soy sauce, brown sugar, minced garlic, S&P and stir to combine.
Place the brisket, fat side up) on top of vegetables in slow cooker. Lay wedges of cabbage around brisket. Pour beef broth mixture over corned beef and cabbage.
Cover and cook on low for 8 hours.
Remove corned beef from slow cooker and slice thin on an angle.
Serve on a platter along with veggies and potatoes.

Irish Soda Bread

WHAT YOU NEED:

3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

WHAT TO DO:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack.

Recipe: Alex Fitzpatrick author of Ma, What's For Dinner