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Corned Beef and Vegetables
1 Cured corned beef brisket; 3-3/4 pound --with spice
14 sm Boiling onions --about 3/4 pound
7 sm Red potatoes --about 1 pound
2 Bay leaves
12 oz Amber lager beer
2 tb Dijon mustard
2 tb Molasses
1 lg Garlic clove; crushed
1/2 sm Head green cabbage --cut into 7 wedges --about 1 p
3 1/2 tb Dijon mustard
Trim fat from brisket. Place next 4 ingredients into a 4 quart slow cooker; place brisket on top of vegetables. Combine spice packet from brisket, beer, and next 3 ingredients in a bowl; stir well with a whisk. Pour mixture over brisket. Cover; cook on low-heat for 8 hours. Add cabbage; cover, and cook an additional 1 hour or until tender. Discard bay leaves and cooking liquid. Cut corned beef diagonally across the grain into thin slices. Serve beef and vegetables with 3 1/2 tablespoons mustard. Yield: 7 servings
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