1 lb Potatoes, baby or fingerling
1 Onion, med, chopped
1 c. Carrots, baby
3 lb. Corned beef, brisket w/ seasoning packet.
15 oz. Guinness Beer, (Stout)
1 Cabbage, medium
One of my favorites Corned Beef & Cabbage. Corned beef is a salt-cured beef brisket. It’s called corned beef
because of the large grains of rock salt called "salt corns", that are used to
preserve it. Frequently nitrates or nitrites are also used in the cure to provide additional flavor and that pink color.
Put baby potatoes in the slow-cooker with a rough chopped medium onion and baby carrots. Almost cover with water then place corned beef brisket on top, fat side up. Added a bottle of stout beer and the seasoning packet. Put the lid on the pot and set to high and cook 8 hours til meat is fork tender. After 7 hours, add rough chopped medium cabbage, a heavy pinch of Kosher salt, cover and allow to cook the remaining hour. Remove the meat from the broth and let it rest for 10 min while loosely covered with tin foil. Slice it thin across the grain . Serve it with a thick slice of homemade bread with butter.
Put baby potatoes in the slow-cooker with a rough chopped medium onion and baby carrots. Almost cover with water then place corned beef brisket on top, fat side up. Added a bottle of stout beer and the seasoning packet. Put the lid on the pot and set to high and cook 8 hours til meat is fork tender. After 7 hours, add rough chopped medium cabbage, a heavy pinch of Kosher salt, cover and allow to cook the remaining hour. Remove the meat from the broth and let it rest for 10 min while loosely covered with tin foil. Slice it thin across the grain . Serve it with a thick slice of homemade bread with butter.
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