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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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3/17/2009

Corned Beef & Cabbage

Corned Beef & Cabbage

1 box of Beef Stock
1/4 cup cider vinegar
1 large onion quartered
5 medium potatoes peeled and quartered
5 medium carrots, cut into 2 inch pieces
3 pounds corned beef or beef brisket
1 head green cabbage, trimmed and cut into 6 wedges
(Bouquet Garni)

Stir the stock and vinegar in a large crock pot. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni in the stock mixture.

Cover and cook on low for 8 to 9 hours or until the beef is fork tender. Remove Bouquet Garni.

Bouquet Garni...I did not do this. I just put a handful of garlic cloves, a couple of bay leaves, tbs peppercorns, 1 tsp red pepper flakes, 1 tsp allspice berries, 1 tbs coriander seeds, 1 tsp dried mustard, 1/2 tsp ground ginger and a pinch of ground cloves and a 1/2 tsp salt and just put it all in the stock mixture.

Usually the corned beef package contains the pickling spice, but the one I bought the other day didn't. Oh well time to make a substitution!

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