Mark's St. Patrick's Day Corned Beef
1 medium onion, cut into wedges
4 medium potatoes, peeled and quartered
1 pound baby carrots
2 cans of beer (or use 3 cups water, 2 TBSP Cider Vinegar and 2 TBSP Sugar to make the brine).
3 garlic cloves, minced
1 bay leaf
1 teaspoon black peppercorns
1 (3 to 4 pound) corned beef brisket with spice packet, cut in half
1 small head cabbage, cut into wedges
Steve's St. Joseph's Chicken Cacciatore
2 chicken breasts skinless and boneless washed under cold water and pat dry
season with salt and pepper on both sides and put in oven dish with a cover
add 1 cup of red gravy homemade or store bought
1 chopped red pepper
1 chopped small onion
3 tbsp. of chopped green olives
cover and bake at 325 for 1 hrs. and 15 min. serve
(Steve's Red Gravy...in case you want to make from scratch).
In a deep sauce pan add 2 Tbs. of olive oil and heat..
add 1 Tbs. of chopped garlic
2 Tbs. of parsley
2 Tbs. of basil
after the garlic turns clear add 2 cans of your favorite crushed tomato sauce and fill each can with water and add.
1 tps. of sugar
2 tbsp of black pepper
1/4 cup red wine
add 1 piece of pork
or meatballs or even 1/2 lb. of hamburger
simmer and stir often for at least 3 hrs. until sauce thickens
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine beer, garlic, bay leaf, sugar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving. When the met is done put it on a plate and wrap with foil and let stand 15 minutes. This will firm the meat and make it easier to trim off the fatty portions. Sometimes I skip the vegetables and just cook the meat so I can slice it for sandwiches or to make corned beef hash! Enjoy!