The ingredients here are mostly good -- but it needs garlic, either fresh or out of the jar. Consider using the pickling spice mix that you have on the shelf instead of what comes in the meat bag. Be sure to rinse the meat to get some of the salty liquidoff. For the cooking liquid, I use half beer (a good stout) and half beef stock. My crock pot gets it done nicely on low, not high. If you put all of the veg in at the start (except the cabbage, of course), it's all going to be sort of soggy and brown. I put in just the onions -- lots of them. Then, when the beef is done, I take out enough of the broth to put into a pot on the stove with the carrots, cook the potatoes separately in water, and saute the cabbage in butter. By now the beef has firmed up enough to slice, and the veg will look fresh and bright as the Irish flag on the plate. (Incidentally, this is not an IRISH dish but an Irish American variation of the "boiled bacon" that they knew at home, which is really a nice slab of ham.)
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The ingredients here are mostly good -- but it needs garlic, either fresh or out of the jar....