Yes, I am Irish.  I am also Scottish, English, and Native American.  Anyway, I inherited this Irish recipe from my tiny maternal grandmother, Tennie Anna (Hill) Mullins, a native of Gainesville, Missouri.  My great grandfather, Floyd Thomas Hill, was also from the Ozarks of Missouri.  This dish would be good w/Irish Soda Bread or cornbread.

Equipment needed:
1-6 quart crock pot OR large pan
Wooden spoon for stirring
Kitchen knife for cutting
Scraper for carrot skin
Ingredients:
Corned beef roast w/seasoning pkt.
1/2 head cabbage, shredded
1 small yellow onion, cut in chunks
3 carrots without skin, section cut
1 stalk celery, sliced
3 red potatoes, sliced in chunks
1 soup can beef broth
1 soup can beef consumme
2 soup cans water
Pepper to taste, but careful w/salt
A lot of salt (sodium) in beef liquids
Directions:
Shred the cabbage w/knife.
Cut open the Corned Beef & spice         packet, putting on meat in crock
     or place corned beef & pkt in pan
Slice carrots, potatoes, onion, celery
      & place in crock (or pan, if using)
Add beef soup cans & water cans.
Season with pepper, not salt.  Cook in crock all day on low or for 4 hours on high in the crock.  If cooking on stove, cook as you would normally cook a roast & veggies, covered on low to medium low, watching & stirring often.

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