Slow Cooker
Corned Beef with
Cabbage & Potatoes
Rinsing and soaking in water over night is recommended.
You can THEN prepare and slow cook all of this ahead of
time, cool and refrigerate over night, then reheat again in
slow cooker or microwave. It's easier to slice Corned Beef
when it is cold.

INGREDIENTS:
4 pound corned beef brisket with spice packet (flat cut is leaner,
MORE tender and best as it has less fat than point cut)
1/4 cup pickling spice, optional (sprinkled on beef or wrapped up in
cheesecloth and added to broth)

VEGETABLES:
10 Baby red potatoes, halved
5 Carrots, cut into 1 inch pieces (or small bag of baby carrots)
1 onion, peeled cut into pieces
1/2 head of cabbage, coarsely chopped
1 can Chicken Broth
1/2 cooking liquid
1/2 stick Butter

LIQUID: (See note)
1 can Beef broth
water to cover
12 ounces of beer or more, see note (preferably Guinness or other
dark beer)

SEASONINGS:
1 bay leaf
fresh cracked pepper
salt
1-3 cloves garlic, smashed

GRAVY:
1/3 Cup Dijon or similar mustard
1-2 Tablespoons Horseradish
1/3 Cup Sour Cream
1 Cup of Cooking liquid

BAKING GLAZE:
1/3 Cup Brown Sugar
2 Tablespoons Butter
2 Tablespoons Mustard (brown or Dijon)
1/3 Cup Ketchup
3 Tablespoons Apple Cider Vinegar
fresh ground black pepper

DIRECTIONS:
Corned Beef needs at least 1 hour of cooking time per pound or
more IF boiled or baked, till it's fork tender. Slow cooking helps
retain more flavor. It can shrink up to half it's original size. Cut off
excess fat. Rinse beef in water. Soak in water over night, then
rinse and pat dry with dish towel.  Rub fresh cracked pepper and a
bit salt over the beef.

NOTE: After adding Beef Broth, the Water to Beer can be in equal
amounts, but not necessary. Beef must be covered with your liquid
combination though.

1. Place onions, carrots and potatoes in the bottom of the
Crock-Pot
2. Pour in liquid and place brisket on top
3. Sprinkle brisket with spice packet. Add your extra pickling spices
over beef OR wrap up in cheese cloth and put in crock pot. Add
Garlic & Bay Leaf. Set Crock Pot on high.

4. Cook 6 to 8 hours on high, OR first hour high, then LOW for
10-12 hours Check for doneness of vegetables after the first few
hours. If they cook faster than beef cooking time, remove to cake
pan, cover with a bit of liquid and cover with foil. (You can then
reheat in crock pot later, or in oven).
1 hour before serving and when Beef is done, remove Beef and
keep warm in low oven (175-200*F) loosely wrapped up in foil, or
make the Baking Glaze and bake, see recipe below. Remove 1/2 of
cooking liquid and put into large pot. Add Chicken Broth and butter
and stir in cabbage pieces. Add small amount of water to cover if
necessary. Bring to boil, cover and simmer 30 min till tender.
Remove with slotted spoon to serving bowl. You can add a bit of
the cooking liquid as well if you like.

GRAVY: Remove 1 Cup of beef cooking liquid and boil in saute
pan until reduced by half - about 10 min. Add liquid to bowl and stir
in mustard, horseradish and sour cream. Put in gravy boat and
serve as side.

BAKING GLAZE: while the cabbage is cooking, sprinkle a little bit
of fresh ground black pepper on all sides of beef. In small pot on
stove, combine brown sugar, butter, brown mustard, ketchup and
apple cider vinegar on low flame, stir till smooth. Put this sauce on
top of beef.  Put the beef in the oven for 30 min at 350*F. Allow to
rest for 10 min before slicing (preferably with electric knife).
SERVES 4 to 6
Prep Time: soaked in
water over night, prep
20 min or so
SLOW COOKER TIME:
HIGH 6-8 hours OR
first hour high, then
LOW for 10-12 hours
HOME

SLOW COOKING
in a Crock Pot

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