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Return to browsing category: Crock Pot Cooking

Corned Beef & Cabbage by Janissa Bennett serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

1 serving:
2 slices corned beef, 1/2 carrot, 1/2 potato, 1 wedge cabbage

Ingredients:

large onions, sliced

1 1 3/4 lb

lean corned beef brisket, trimmed

carrots, cut into 2 in chunks

potatoes, peeled & cut into 2 in chunks

fresh thyme sprigs

1 1 1/2 lb

head green cabbage, cored & cut into 8 wedges

1 1/4 c

reduced-sodium chicken broth

1 tsp

dry mustard

Directions:

1. Put onions in bottom of slow cooker, place corned beef on top. Scatter carrots and potatoes around meat, top with thyme. Place cabbage wedges on top of vegetables. Pour broth over and sprinkle with dry mustard.
2. Cover and cook until meat & veges are fork-tender, 4-5 hours on high or 8-10 hours on low.
3. Transfer corned beef to platter and cut into 16 slices. With slotted spoon, remove vegetables from pot & place around meat.

Categories:

Crock Pot Cooking
Main Dishes