Go to: Just Slow Cooking Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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.
Some general comments about this recipe:
Can't find database. Query terminated.