Corned Beef and Vegetables
Source of Recipe
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3 3/4 pound cured corned beef brisket with spice packet
14 small boiling onions, about 3/4 pound
7 small red potatoes, about 1 pound
2 bay leaves
12 ounces amber lager beer
2 tablespoons Dijon mustard
2 tablespoons molasses
1 large garlic clove, crushed
1/2 small head green cabbage, cut into 7 wedges, about 1 pound
3 1/2 tablespoons Dijon mustard
Trim fat from brisket. Place next 4 ingredients int a 4 quart
electric slow cooker; place brisket on top of vegetables. Combine
spice packet from brisket, beer, and next 3 ingredients in a bowl;
stir well with a whisk. Pour mixture over brisket. Cover; cook
on low-heat for 8 hours. Add cabbage; cover, and cook an additional
1 hour or until tender. Discard bay leaves and cooking liquid.
Cut corned beef diagonally across the grain into thin slices.
Serve beef and vegetables with 3 1/2 tablespoons mustard
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