St. Patrick’s Day is approaching! It just would not be the same without corn beef and cabbage!! This dish is not something I cook year around; however, it is that special St. Patrick’s Day treat! It is so juicy and flavorful! As a bonus I use the crock pot for this dish and since I used the Reynolds Slow Cooker Liner I am not slaving over an oven nor am I scrubbing pots! YES, TWO home runs!!
CROCK POT CORN BEEF & CABBAGE
INGREDIENTS:
3 pound corn beef brisket + (Pickling seasoning that comes with brisket)
3 cups beef broth
¼ cup brown sugar
¼ cup apple cider vinegar
¼ cup cream sherry
2 tbsp. dijon mustard
2 tbsp. honey
1 16 oz. bottle Guinness dark beer
1 half head of medium cabbage – thinly sliced
3 leeks chopped into about 2 inch pieces
6-8 small red skinned potatoes (whole with skin on)
1 16 oz. bag of baby carrots
Seasonings: sea salt, black pepper, granulated garlic, dried thyme, and rosemary (1-2 tsp. each)
Reynolds Slow Cooker Liners
Medium to Large Crock Pot
Ready, Set Go
Line crock pot with Reynolds Slow Cooker Liner and turn crock pot on high
Clean corn beef brisket, add to lined crock pot and top with pickling packet
Clean red skinned potatoes (leave whole with skin on), clean and chop leeks, clean baby carrots
Add potatoes, leeks and baby carrots on top of corn beef brisket
In a large bowl add the Dijon mustard, beef broth, beer, apple cider vinegar, cream sherry, honey, all seasonings and brown sugar to bowl and whisk, pour all over corn beef brisket and vegetables
Allow to cook on low for 7 hours
At the end of the 7th hour add the sliced cabbage and allow to continue cooking for 2 hours for a total cook time of 9 hours
Carefully remove corn beef brisket and slice, add vegetables on top or on the side of corn beef brisket, and pour a bit of the broth on top
For easy clean up, carefully lift bag from crock pot, pour remaining broth in sink and toss Reynolds Slow cooker liner in the trash! Cleanup virtually eliminated! BAM!
Utokia Langley
Sizzle Sizzle Baby
“That’s How This Real Mom Does It”!