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Corned Beef and Vegetables

3 3/4 pounds corned beef brisket with spice packet -- trimmed of fat
3/4 pound small boiling onions
7 small red potatoes -- (about 1 pound)
2 bay leaves
12 ounces amber lager beer
2 tablespoons Dijon mustard
2 tablespoons molasses
1 large garlic clove - minced
1/2 small green cabbage head -- cut 7 wedges
3 1/2 tablespoons 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 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 mustard.

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