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Corned Beef and Vegetables

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 3/4 pound cured corned beef brisket with spice packet

    2. 14 small boiling onions about 3/4 pound 7 small red potatoes about 1 pound 2 bay leaves

    3. 12 ounces amber lager beer

    4. 2 tablespoons Dijon mustard

    5. 2 tablespoons molasses

    6. 1 large garlic clove -- crushed

    7. 1/2 small head green cabbage (cut into 7 wedges) (about 1 pound)

    8. 3 1/2 tablespoons Dijon mustard

    Instructions Jump to Ingredients ↑

    1. Preparation : 1) Trim fat from brisket. Place next 4 ingredients into a 4 quart electric slow cooker; place brisket on top of vegetables. Combine spice packet from brisket, beer, and next 3 ingredients in a bowl; stir well with a whisk. Pour mixture over brisket. Cover; cook on low-heat for 8 hours. Add cabbage; cover, and cook an additional 1 hour or until tender. Discard bay leaves and cooking liquid.

    2. Cut corned beef diagonally across the grain into thin slices. Serve beef and vegetables with 3 1/2 tablespoons mustard. Note: To lower fat in corned beef, trim away all visible fat before cooking. Note that corned beef is naturally high in sodium due to the curing process.

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