Slow Cooker Family Favorites by Maggie Shi

Author:Maggie Shi
Language: eng
Format: epub, mobi
Publisher: The Countryman Press
Published: 2016-05-19T16:00:00+00:00

CORNED BEEF AND CABBAGE

SERVES 6 TO 8 • SLOW COOKER TIME 7 TO 8 HOURS

I originally wanted to include a whole head of cabbage in this recipe—I’m always a fan of adding more vegetables—but I quickly realized that it’s physically impossible for a 6-quart slow cooker to contain that much cabbage along with the other ingredients. Don’t worry, half a cabbage is plenty! The mild veggies are the perfect foil for the salty, seasoned corned beef; serve with tangy mustard on the side.

1 POUND CARROTS, PEELED AND CUT INTO 1-INCH PIECES

1 POUND RED POTATOES, QUARTERED (OR CUT INTO EIGHTHS IF THE POTATOES ARE LARGE)

½ GREEN CABBAGE, CUT INTO THIN SLICES

6 FRESH THYME SPRIGS

1 (4-POUND) CORNED BEEF BRISKET WITH SPICE PACKET

DIJON MUSTARD, FOR SERVING

In a slow cooker, combine the carrots, potatoes, cabbage, thyme, spice packet contents, and ½ cup water. Place the beef on top of the vegetables.

Cover and cook on low for 7 to 8 hours, or until the beef and vegetables are tender. Thinly slice the beef and serve with the vegetables and mustard.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.