This meal was served to us in a Pup while visiting Killarney, Ireland. Very easy, it consists of beef brisket, potatoes, cabbage, and carrots. I married into an Irish (ancestors) family, so this simple dinner is highly appreciated.
Irish Boiled Beef would be very tender in a Slow Cooker. If you don’t own one already, I picked some for some for you that could be ordered right here
1 (3 pound) corned beef brisket (with spice pack)
1 large onions
7 small white potatoes (yellow gold)
5 carrots, cut into 1 inch pieces (optional)
1 head cabbage, cored and cut into wedges
Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the brisket by 6 inches, add spice pack. Peel the onions, and place them in the pot. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 2.5 hours.
Remove the lid from pot. Take out onions, cut into wedges, then put back in pot. Add carrots and cabbage over the roast. Place the potatoes on top of the cabbage. With the lid back on the pot, cook for another 30 minutes, until potatoes are tender.
When done place the vegetables in a separate serving bowl. The corned beef should stay in the pot until ready to slice, because it dries out quickly.