Dorothy Dean presents: Corned Beef and Cabbage

With St. Patrick’s Day just around the corner, transform your slow-cooker into a pot of gold with the traditional Irish-American dish of corned beef and cabbage.

Pork and potatoes were the staples in Ireland. But, upon immigrating to America in the late 19th century, Irish-Americans opted for corned beef because it was more affordable and readily available.

Corned beef is brisket that has been cured with large kernels of salt.

At the top o’ the morning, throw everything into your slow-cooker, except the cabbage – that’s added during the last hour of cooking – and be ready for a tender and flavorful dinner. Turn leftovers into Reuben sandwiches or a tasty corned beef hash.

Whether eaten March 17 or any other day of the year, this classic dish will have your taste buds dancing a jig.

Slow-Cooker Corned Beef and Cabbage

Adapted from allrecipes.com.

4 medium carrots, peeled and cut into 2-inch pieces

3 celery stalks, cut into 2-inch pieces

6 baby red potatoes, quartered

1 onion, cut into wedges

1 (3-4 pound) corned beef brisket with seasoning packet

Half medium cabbage, cut into wedges

For serving:

Salt and fresh cracked pepper

Creamy horseradish (optional)

Grainy mustard (optional)

In a 5-6 quart slow cooker, add carrots, celery, potatoes and onions. Place corned beef, fat side up, on veggies and sprinkle with contents of seasoning packet. Add enough water to almost cover corned beef, 3-5 cups.

Cover and cook on low setting for 8 hours, adding the cabbage wedges for the last hour of cooking.

Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables, broth, salt and pepper; and creamy horseradish or grainy mustard, if desired.