March 17, 2009

Corned beef & cabbage crockpot style

3 carrotts, cut into 1 inch pieces
2-3 onions, quartered
3-4 lb corned beef brisket (w/ seasoning packet)
10 small red potatoes, halved
1 small head cabbage, cut into wedges
2 teaspoon dry mustard
2 teaspoon garlic powder
1 sprig thyme
1 teaspoon sugar
12 ounces Guinness stout
1 cup water
1 teaspoon salt
1 teaspoon pepper

Place carrots in bottom of crock pot, add brisket and onions. Mix together beer, water, sugar, dry mustard, garlic powder, thyme, salt & pepper. Pour over brisket. Cover and cook on low for 8 hours. Remove carrots and onions, set aside. Add cabbage and potatoes and cook on high at least 2 more hours. Push cabbage down a couple of times as it cooks. Return carrots and onions to crock pot for a few minutes to warm. Slice corned beef thinly, across the grain. Plate up with the veggies and pour a little juice over all.

Happy St. Patrick’s Day

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