Thursday, March 3, 2011

Corned Beef with Cabbage

Let's celebrate the Irish all month!! Though some skeptics say Corned Beef is not actually known to have originated in Ireland, most of us think of it as a traditional Irish family staple. And don't be put off by the word "cabbage". I'm definitely not a cabbage lover myself, but it works in this dish deliciously!
You will need a large crock pot.

1 packaged corned beef brisket from the meat section at your grocery
5-6 small red potatoes, cut into thirds or quarters
1/2-1 head cabbage-cut into medium wedges
1-2 carrots cut into small rounds
1 large onion-chopped
1 beer
pepper, salt, chili powder, garlic powder, 4 bay leaves

First spray the crock pot down with pam to cut down on scrubbing time after dinner.
Place the brisket, fatty side down, in pot surrounded by carrots, onions and potatoes. Pour in beer and fill with water almost to top of meat. Season and cook on high for 1-2 hours. Then either continue cooking on high for 4-6 hours (basting occasionally with a spoon) or cook on low 10-12 hours. In the last hour add cabbage.

**Use leftovers for brisket sandwiches with mayo and dijon mustard on a hoagie roll!

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