Corned Beef and Cabbage is a favorite of mine and it’s a tradition on St. Patrick's Day! Here's a simple CrockPot recipe for this holiday meal. Ingredients:
¼ cup apple cider vinegar ¼ cup brown sugar 1 Tablespoon Dijon mustard ¼ teaspoon black pepper A pinch of allspice 1 ½ cups of either fat-free low-sodium chicken broth, dark beer, or water 2 large red skin potatoes, cut into large pieces 3-4 large carrots, cut into large pieces 3-4 pounds flat-cut corned beef brisket 1 head of cabbage, cut into wedges Directions: 1. In a medium size bowl, mix together the apple cider vinegar, brown sugar, Dijon mustard, black pepper, allspice, and cooking liquid. 2. In your slow cooker, layer the potatoes, carrots, corned beef brisket (sprinkle the contents of the seasoning packet it comes with over the brisket), and pour the liquid mixture on top. 3. Cover and cook for 1 hour on HIGH; then continue to cook for 8-10 hours on LOW, or 5-6 hours on HIGH, until fork tender. 4. Add cabbage wedges during the last three hours. 5. Let cool. Cut across the grain into serving sized pieces. Enjoy!
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