CROCKPOT CORNED BEEF AND CABBAGE
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2″ pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2″ pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.
-Horseradish Sauce:
1/2 pint whipping cream
3 Tbsp prepared horseradish
Whip cream until it peaks, then fold in horseradish.
Seasoned to taste, this is a great corned beef and cabbage recipe.
Tags: 2 Pieces, Bay Leaf, Beef Brisket, Beef Crockpot, Black Peppercorns, Carrots, Coarse Grain Mustard, Coriander Seed, Corned Beef And Cabbage, Corned Beef And Cabbage Recipe, Cream 3, Dill Seed, Fareast, Guiness, Head Cabbage, Malt Vinegar, Mustard Sauce, Paper Source, Spuds, Style Name, Tsp Dill, Tsp Mustard Seed, Turnip
