·2 lbs lean corned beef brisket, fat trimmed off and discarded
·1 cup roughly chopped onion
·2 medium carrots, peeled and cut into chunks
·2 medium parsnips, peeled and cut into chunks
·1 head cabbage, cut into 6 wedges
·1/4 cup chopped fresh parsley
·2 bay leaves
·1/8 teaspoon whole peppercorns
Place the brisket, carrots, parsnips, onions, parsley, bay leaves, peppercorns and 3 cups of water in a 5-6 quart crock pot. Cover and cook on high for 4 hours. Add the cabbage, then cook on high for another hour and 20 minutes. Remove meat, then slice and serve with steamed then pureed or mashed potatoes. Enjoy!
On every level this is the right thing to do. As soon as we switched I found myself wondering why I hadn’t done it sooner. Organic is a no-brainer. Local is a no-brainer. And our farmers are lovely people who we get to chat to!
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