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.
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