Scale

RECIPE:

4-6 carrots, peeled & halved

2 xl onions chopped into large chunks

1 bag Yukon gold baby potatoes or 5-6 peeled and quartered a large Yukon gold potatoes

1 large green cabbage, sliced

8-10 @kosher_taste peeled garlic cloves

Salt and pepper to taste

1 Corn Beef (I had a 2.5-3lb corn beef – which I patted dry)

3 cans of KFP ginger ale (or you can use sweet white wine like a moscato)

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In your slow cooker or large heavy duty pot, add 2-3 tbsp oil and all your veggies except the cabbage.

Season well with salt and pepper

Then lay your corn beef on top of the veggies and season with salt and pepper as well.

Place your sliced cabbage over the corn beef and veggies covering as much as you can.

Pour in the ginger ale.

Cover and cook on low flame for a minimum of 6 hours. Half way through, turn your corn beef over in the pot.

Serve hot (I shred the corn beef) with the veggies and all the extra gravy from pot.

Freezes beautifully.

#sarahspassoverrecipes #chagwithsarah #koshercooking #pesach #jewishholiday #passoverseder