Wednesday, November 11, 2015
Corned Beef and Cabbage ------slow cooker
MAKES: 8 servings
2 pounds red potatoes, quartered
1 pound carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
1/2 small head cabbage, thinly sliced
In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.
Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish. Yield: 8 servings
Leftovers can be frozen up to 6 weeks .