Easy Corned Beef and Cabbage
Cooking MethodSlow Cooker
Ingredients
- 3 pound 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.