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Saturday, 18 October 2014

CROCKPOT CORNED BEEF AND CABBAGE

CROCKPOT CORNED BEEF AND CABBAGE
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and
turnip in bottom. Add the liquids. Spice rub the brisket. Place on top.
Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an
additional 3 hours on LOW. Serve with Coarse Grain Mustard and
Horseradish Sauce.
-Horseradish Sauce:
1/2 pint whipping cream
3 Tbsp prepared horseradish
Whip cream until it peaks, then fold in horseradish.

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