Torsey Family Corned Beef and Cabbage

OK, I know, I know. I'm not Irish and never will be but I sure do love a good corned beef brisket just as much as any Irish person would. This recipe, I'm about to share with you, has actually been passed down through the family for a long time now. I honestly don't know how an Irish recipe could've fallen into the hands of my French/Native American grandmother but it did and I'm forever grateful for that. One last thing, before I share this with you. This recipe is so fabulously easy you may have to make it every day. Furthermore, I will give you my leftover soup recipe and my Aunt Lora Torsey's red flannel hash recipe to make this meal go even further.

Torsey Family Corned Beef And Cabbage

1 large corned beef brisket (1/4lb per person would be proper size)
1 large head of cabbage, cut into bite sized chunks
Large cooking potatoes, cut into bite sized chunks (1 potato for each person would do adequately)
4 extra large onions, cut into wedges
1-2 pound bag carrots, cut into chunks (Depends on your family size. We do 1 pound for a family of 4)
1 can unsalted beef broth

Into an extra large crock-pot place all your veggies. On top of the veggies place your brisket. Cover the entire lot with your can of beef broth. Allow to simmer, on low, for a good 8 or more hours. Serve with a fine brown or Dijon mustard for dipping. If you are Irish then this would be the perfect St. Patrick's Day meal when paired with soda bread and a good beer.

If you have any of the brisket leftover then you will want to turn it into a wonderful soup or into red flannel hash, another family favorite on the Torsey side of our family. I will provide both recipes below.

Doc's Corned Beef Soup

Once all your leftovers are cool and easy to touch, cut all veggies and meat into small chunks like you would find in commercial soups. Place this into your crock-pot along with several cans of beef broth, some garlic, pepper and salt to taste and some elbow noodles. Allow to simmer for a couple of hours on low. Serve with homemade bread for a cold afternoon warm up.

Aunt Lora Torsey's Red Flannel Hash

Finely chop together all your ingredients that are leftover from the corned beef dinner. Add to this a large can of finely chopped beets that have been drained of their juices and fry the entire lot in butter. Serve for breakfast with a freshly gathered egg on top. Season with salt and pepper to taste.