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Ingredients:
6 carrots, cut into chunks 4-5 potatoes, peeled and quartered 1 onion, cut into quarters 2 stalks celery, cut into 1 inch pieces 3-5 lb. corned beef brisket with spice packet 1/3 cup yellow mustard 1/3 cup brown sugar 3 cups water (or combination of beef broth and water) 1/2 cabbage, cut into wedges
Directions: In 4-6 quart slow cooker, combine carrots, potatoes and onions. Rinse corned beef under cold running water and pat dry with paper towels. Spread mustard on brisket and sprinkle with contents of spice packet. Place in slow cooker. In a small bowl, mix brown sugar with water. Pour liquid into slow cooker, cover and cook on low setting for 8-10 hours.
Remove corned beef from slow cooker and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in slow cooker. Cover slow cooker and cook on high for additional 40-50 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. |