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Corned Beef and Cabbage

Source of Recipe


From "The Gourmet Slow Cooker" by Lynn Alley






List of Ingredients



• 3 lbs. corned beef
  
• 3 large carrots, peeled and cut into bite-sized pieces
  
• 3 large potatoes, peeled and cut into bite-sized pieces
  
• 2 large yellow onions, quartered
  
• 1 green cabbage, cored and cut into 8 pieces
  
• 1 sprig thyme
  
• 1 bay leaf
  
• 2 cups water
  
• 1 cup Guinness stout or Harp Lager
  






Instructions



1. In the slow cooker, combine the beef, carrots, potatoes, onions, cabbage, thyme and bay leaf. Add the water and beer.
   
   
2. Cover and cook on low for 8 to 10 hours, until the meat and vegetables are very tender. Remove and discard the thyme and bay leaf.
   
   
3. Transfer the beef to a cutting board and cut into thin slices. Divide the meat among shallow bowls, surround with the vegetables, and spoon some of the cooking liquid over the top. Serve immediately.
   
   Makes 6 servings.
   
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   Corned beef and cabbage should be served with a crock of mustard.