I made this last week for St. Patty's day--thought I'd share in the festivities even though I didn't go out and drink like a red-headed Irish man :P . The recipe came from the The Crock Pot Blog.
It was really easy....just take all the ingredients and throw into the crock pot and 8 hours later.....come home to dinner! This isn't the traditional Irish corned beef and cabbage. It was a little on the sweet side for me. I'd cut down some of the brown sugar....or add a little malt vinegar to it.....
Ingredients:
1 corned beef brisket
1 qt apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunk
Directions:
1. Place all ingredients in large (6 – 7 qt.) crock pot.
2. If necessary, cut the beef brisket in half.
3. Stir to mix.
4. Cover and cook 4 hours on high, or 8 hours on low.
5. Remove meat and vegetables and some of the cooking liquid.
6. Slice meat thinly across the grain.
7. Serve with the vegetables and some of the liquid.
Ingredients:
1 corned beef brisket
1 qt apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunk
Directions:
1. Place all ingredients in large (6 – 7 qt.) crock pot.
2. If necessary, cut the beef brisket in half.
3. Stir to mix.
4. Cover and cook 4 hours on high, or 8 hours on low.
5. Remove meat and vegetables and some of the cooking liquid.
6. Slice meat thinly across the grain.
7. Serve with the vegetables and some of the liquid.
Tips:
Any leftover corned beef makes a great lunch sandwich.
And remember.....as always....share what you are consumed by :)
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