Beef recipes

Corned Beef and Vegetables

Course : Beef
Serves: 7

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Ingredients:

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

14 small boiling onions about 3/4 pound

7 small red potatoes about 1 pound

2 large bay leaves

12 ounces beer amber lager

2 tablespoons Dijon mustard

2 tablespoons molasses

1 clove garlic crushed

1/2 medium green cabbage (cut into 7 wedges) (about 1 pound)

3 1/2 tablespoons Dijon mustard

Preparation / Directions:

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.

Corned Beef and Vegetables

Ingredients:

Preparation / Directions:

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