1 medium onion, cut into ½-inch chunks, 4 carrots, cut into ½-inch chunks, 6 red potatoes, halved, 1 (4 - 5 pound) corned beef, rinsed, 8 ounces beer (any unflavored kind will do; you can substitute water here)
2 cups low sodium chicken stock or water, 3 large bay leaves, 1 teaspoon black pepper corns, 1 tablespoon Dijon mustard, 1 medium head of cabbage, cut into 2-inch wedges
Place onions, carrots, and potatoes in the large slow cooker pot.
Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
How do you make culinary history interesting to someone who prefers mashed potato sculpture? There are a few ways. Try making a weekly tradition of it such as world food Wednesday. Introduce a new international dish on the same day every week so the kids know to look forward to it. Another great idea is to make it a game. Blindfold each person and have them take a bite of the dish and guess which part of the world it came from. Lastly, post a world map in the dining room and put a pin in each far-flung location your meals were inspired by that week. Kids will love seeing just how many miles their taste buds have logged, and get excited as the map fills up. To help in your education, check out these 7 delicious dishes from around the world! By: Esther Carlstone