Easy Corned Beef and Cabbage

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Easy Corned Beef and Cabbage

Cooking MethodSlow Cooker

Ingredients

  • 3 pounds uncooked corned beef brisket (in pouch with pickling juice is okay)
  • 2 carrots, chopped into 2" pieces
  • 5 small red potatoes, halved
  • 1 onion, quartered
  • 1 small turnip, chopped into 2" pieces
  • 3/4 cup malt vinegar
  • 1/2 bottle (6 oz) Irish stout (Guiness?)
  • 1 tsp mustard seed
  • 1 tsp coriander seed
  • 1 tsp black peppercorns (whole)
  • 1 tsp dill seed
  • 1 tsp allspice (whole)
  • 1 bay leaf
  • 1 small (2 Lb) head cabbage, cut into wedges

Instructions

In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce. Horseradish Sauce 1/2 pint whipping cream 3 Tbsp prepared horseradish Whip cream until it peaks, then fold in horseradish.

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