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

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3/18/2011

Corned Beef and Cabbage

Since yesterday was St. Patrick's Day the Irish members of my family wanted to have Corned Beef and Cabbage.

I found a good slow cooker recipe on Food Network.  I did make some changes.

2 stalks of celery cut in half
4 or 5 carrots, peeled and cut into half or thirds
6 or 7 red potatoes cut into quarters
1 Four pound Flat Cut corned beef brisket.  The flat cut has less fat than the point cut
1 bottle of good dark beer.  I am not a fan of stout so I used a bottle of Samuel Adams Boston Larger
4 cups of water (approx)
1 medium head of green cabbage, cut into wedges

Place your veggies in the bottom of your slow cooker.


Wash the corned beef brisket and then place it on the veggies. 


Add the bottle of beer and enough water to cover the meat.

Cook on low for 8 to 9 hours.

Remove the meat from the crock pot and cover with foil and keep warm in the oven.


Add the cabbage wedges to the crock pot and cook on high  for approximately 30 minutes or until softened but still a bit crispy.





Serve with Horseradish sauce.

1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash Franks Red Hot
salt and pepper to taste


Whip the cream until soft peaks form.  Then fold in the rest of the ingredients.

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