Happy Salty Meat Day

aka St. Patrick’s Day, LOL

I bought my corned beef a week earlier than the holiday so I froze it.

I took it out a day before I was going to use it to defrost in the fridge.

I filled the crock pot – half way with water – added in the spice packet and quasi frozen meat.  I turned it to high and left it there for about 12 hours, then I turned it to keep it warm.  (This was an overnight ordeal)

I boiled the potatoes in separate water with a dash of salt.  I sauteed the cabbage with salted butter and pepper.  I didn’t want the veggies and potatoes to be super salty, the meat would be salty enough for all of us.  And since I didn’t want to eat with an IV of fluids due to salt intake, this was the best way to go, LOL.

 

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