Many of my friends have asked me to keep a blog about the foods I make and share with them. I used to cook twice a week for a FREE room at my friends home in New Mexico, while I attend graduate school at UNM. I also love to entertain and cook for my friends and family in Colorado. I often remix other recipes with fresh ideas and unique healthy twists of my own. I cook with organic ingredients, whole, natural, minimally processed foods, with local and seasonal varieties from farmers markets.
Friday, October 10, 2014
Corned beef n' cabbage
1 large corned beef brisket
20 Baby carrots
1 Head of green cabbage (shredded)
3 cloves of garlic
6-10 cups spring water
In a large crockpot place brisket in bottom of crock and cover with water. Add bay leaves and peppercorns. Cook on high in crockpot for 8 hours. Then add cabbage, onion, garlic and carrots, add more water if needed and continue to cook in crockpot on high for another 3-4 hours. Serve hot.