Wednesday, February 23, 2011

Slow Cooker Corned Beef & Cabbage

I love corned beef! I also love cabbage! Therefore, this dish is one of my absolute favorites! Some of you may have never heard of corned beef, let alone actually eaten it. But don't turn your nose up too soon, just give it a try! With Saint Patrick's Day approaching, this dish should be a great representation of Irish cuisine! I hope you broaden your palate and give this dish a try!

Slow Cooker Corned Beef & Cabbage

1 (4 lb) Corned Beef Brisket with Spice Packet
1 large onion, sliced
8 large carrots, cut into 2-inch pieces
2 bay leaves
3 garlic cloves, sliced
1 (14 oz) can beef broth
2 Tbsp dark brown sugar
1 1/2 Tbsp prepared mustard
1 tsp caraway seeds
1 small cabbage, cut into 8 wedges

Trim fat from brisket. Place onion and carrot in a 6-quart slow cooker; place brisket on top of vegetables. Sprinkle bay leaves and garlic slices over brisket. Combine spice packet from brisket, beef broth, brown sugar, mustard and caraway seeds; pour over brisket. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 8 hours. Add cabbage and cook on LOW an additional 1 1/2 hours or until cabbage is tender. Remove and discard bay leaves. Cut brisket across grain into slices; serve with cabbage, carrots and onions. Makes 6-8 servings.

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