Ingredients:
1 3 lb. corned beef brisket (in package with spice packet)
2
large carrots, peeled and cut into ½ inch coins
1
medium yellow or sweet onion, thinly sliced
1
large garlic clove, thinly sliced
* large bay leaf
1
12-ounce bottle of dark beer such as stout or porter (for a nonalcoholic
version, replace the beer with an additional 1½ cups beef broth)
1 tbsp.
apple cider vinegar * 1 tbsp. light brown sugar
1
tsp. Dijon mustard * 1 to 2 cups beef broth (additional as
needed)
6-8
medium red potatoes, rinsed and quartered
1
small head green cabbage
Directions:
Assemble the corned beef: Place the carrots, onion,
garlic and bay leaf in the bottom of a 6-quart slow cooker.
Place the corned beef on top of the vegetables.
Whisk the spice packet that came with the corned beef
together with the beer, vinegar, brown sugar and mustard. Pour over the corned
beef, then pour in the 2 cups beef broth. The liquid should completely submerge
the vegetables and partially cover the corned beef — the amount needed to do
this will vary depending on the depth and model of slow cooker, so add more
broth as necessary.
Place the potatoes on top of the corned beef.
Close the slow cooker and cook on low for 6½ hours
before adding the cabbage. (If your slow cooker has a warm function, you can
hold the beef and vegetables for up to 90 minutes before adding the cabbage if
needed.)
Add the cabbage: Core the cabbage and slice into 8
wedges. Open the slow cooker and place the cabbage on top of the potatoes and
corned beef. Close and cook for another 1½ hours, until the cabbage is tender
but still retains its shape.
Finish and serve: Remove the cabbage with tongs and then
carefully lift the corned beef out of the liquid and transfer to a cutting
board. Strain the potatoes, carrots and onions from the cooking liquid,
discarding the liquid. Slice the corned beef and serve with the cabbage and
vegetables.
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