Here is another corned beef and cabbage recipe that food consumers may use to celebrate St Patrick's Day on March 17.  Again this recipe needs a slow cooker or crock pot to cook.  The ingredients are similar to those used in another corned beef and cabbage recipe.

The difference is that this recipe uses garlic, bay leaf, sugar, and cider vinegar.  Food consumers may modify the recipe as they wish.  Also salt can be added after everything is well cooked to lift up the savory taste.  Salt is a necessity for the savory or umami taste.  Of course those who don't like sugar can simply add some salt.  I would suggest using salt only.

Ingredients

1 onion, sliced into wedges

4 potatoes, cut into thick slices

1 pound carrots, thinly sliced

3 cups of tap water

3 garlic cloves, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons apple cider vinegar or another type

1/2 teaspoon black pepper

3 pounds corned beef brisket with spice packet, halved

1 small cabbage, cut into wedges

Instructions

Lay onion, potatoes and carrots on the bottom of a slow cooker

Add mix water, garlic, bay leaf, sugar, vinegar, pepper and content of spice packet and pour mixture over vegetables

Then add corned beef brisket and cabbage

Cover and cook using low heat for 7 to 9 hours or until corned beef and vegetables are tender.

Remove bay leaf before serving.

This corned beef and cabbage recipe makes six servings

To speed up the cooking process, use high heat to raise the slow cooker's temperature to boiling point. And hold it for 20 minutes and then use low heat to slow cook everything for 5 to 7 or until everything is well cooked.

This corned beef and cabbage recipe is originated by Karen Waters and originally published on allrecipes.com

Corned beef and cabbage recipe for St Patrick's Day