Wednesday, March 16, 2011

Slow Cooker Corned Beef and Cabbage

I have not made this yet, but it sounds so very YUM-MEEEE!  I found it  in the Not Your Mother's Slow Cooker Cookbook. by Beth Hensperger, and thought it would be great for a St. Patrick's Day Dinner.  I am really diggin' this cookbook, the recipes in this cook book don't all call for a can of this and can of that.  She uses fresh, healthy ingredients!  Major bonus!  

Corned Beef & Cabbage
Serves 8
Use a Medium or Large round or oval crock pot
6 med sized red potatoes - quartered    
4 medium sized carrots, cut into 2 in chunks
1 medium sized onion, cut into about 6 wedges
One 3 to 4 pound corned beef brisket with seasoning packet, rinsed
3 whole cloves
1/2 tsp of black peppercorns
2 tsp  firmly packed brown sugar
One 12 oz can of beer, your choice
1 medium sized head of white cabbage, cut into 8 wedges, each secured with kitchen twine so it doesn't fall apart in the cooker
1/2 cup of Dijon Mustard
1 - Put potatoes, carrots, and onion in the slow cooker.  Lay the corned beef on top of the vegetables and sprinkle with seasonings from the packet, the cloves, peppercorns and brown sugar.  If the meat is too big to lie flat in your cooker, cut it in half and stack it.  Add the beer and enough water to just cover the brisket.  Cover and cook on LOW for 9 to 11 hours.
2 - Remove the corned beef and place in a serving casserole.  arrange the vegetables around the beef; cover with foil or lid to keep warm.
3 - Put the cabbage in the cooker with the cooking liquid and turn to HIGH.  Cook until cabbage is crisp and tender, about 20-30 minutes.
4 - Serve the beef, sliced across the grain, with mustard, vegetables and cabbage.  Pass the juices from the crock pot around in a bowl.

Doesn't this all just sound great!  Can't wait to try it! 



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