Tuesday, March 17, 2009

Corned Beef and Cabbage

This is a great recipe. I got this from one of my older cookbook's. It is a Pillsbury recipe that came out when slow cookers first came out. It is easy, delicious and you can cook this anytime. I don't want to tell you how long I have been cooking it....it will make it seem too old, serve this with a nice yeasty bread and horseradish sauce, or some yummy brown mustard. The darker beers are nice, if you are into beer, with this.

Corned beef and cabbage ingredients

2 pounds small red potatoes washed
1 1/2 cup baby carrots
1 medium onion, cut into wedges
1 - 2 to 2 1/2 pound corned beef brisket with seasoning packet
2 cups apple juice
8 thin wedges of cabbage

Place potatoes, carrots, onion in 5 to 6 1/2 quart slow cooker. Top with corned beef brisket, sprinkle seasoning packet over brisket. Add apple juice and enough water to cover brisket.
Cover and cook on low setting for 10 to 12 hours.
About 40 minutes before serving, remove beef from cooker, place on serving platter and cover to keep warm. I set mine in a warmed oven - turned off. Add cabbage wedges to vegetables and broth in slow cooker. Increase setting to high, cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender. Serve with warm thick sliced bread.

Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
In a small bowl combine all the ingredients and mix well. Refrigerate till corned beef is ready.

No comments: