Irish Corned beef and cabbage

INGREDIENTS:

3 pounds corned beef brisket with spice packet

5 pounds new potatoes

2 bags of baby carrots

1 head of cabbage quartered

12-oz. water 12-oz beer

Serves 6-8, Double recipe for 12-16 servings

First place in the CanCooker the potatoes,carrots and cabbage Place corn beef on top of vegetables. Add seasoning packet, and liquids. Latch lid and put on heat source. Once lid begins to vent steam, keep on heat source for 40- 50 minutes(approx.) Remove from heat and let stand for a

minimum of 5 to10-minutes. Place food into large serving tray and enjoy!

Irish gravy recipe: White Sauce with Parsley

• 1 small onion

• 3 cloves garlic

• 1 bay leaf

• 2 cups milk

• 4 tablespoons (1/2 stick) butter

• 1/2 cup flour

• salt and pepper

• 3 to 4 tablespoons freshly chopped parsley

Peel the onion and stud it with the cloves. In a pan, add the milk (and stock if using),

onion and bay leaf and slowly bring to a boil.

Reduce the heat to a simmer and allow this to infuse the flavors for 15 minutes.

Remove from the heat and strain.

Melt the butter in a saucepan, stir in the flour and cook over a low heat for a minute or

two. Gradually add the infused milk, stirring all the time to make a smooth sauce.

Simmer over a low heat for a fewbminutes and then season to taste.

Add the chopped parsley and stir well. Serve overtop vegetables.