Slow Cooker Corned Beef with Stir-Fried Cabbage
Equipment
- 1 Crock Pot (or any slow cooker)
Ingredients
- 3 pound corned beef brisket
- 2 onions (chopped)
- 8 ounces chopped baby carrots
- 1/4 cup coarsely chopped garlic
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- salt and cracked black pepper
- 12 ounces Guinness Blond American Lager or other lager beer (at room temperature)
Cabbage & Vegetable Stir-Fry:
- 1/2 medium green cabbage (cored and shredded)
- 1 leek (rinsed and chopped - white and light green parts only)
- 4 slices bacon (cooked crisp and crumbled)
- 1 teaspoon minced garlic
- 1 teaspoon dried chives
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
Instructions
- Season corned beef with salt and black pepper and sear on both sides in a skillet.
- Place the onions, carrots, garlic, bay leaves, rosemary, and thyme in the bottom of the slow cooker and place corned beef on top, fatty side up.
- Pour the warm beer over all, cover, and cook on low for 8-10 hours.
- When the corned beef is tender, remove it from the crock and let rest for 15 minutes, then trim away the fat and slice into serving pieces.
- While the beef is resting, cook bacon crisp and set aside, reserving 1-2 tablespoons bacon drippings.
- Add the leeks to the pan and cook for a few minutes until it softens, then add the crumbled bacon, garlic, chives and thyme as well as salt and pepper to taste.
- When cabbage is tender to your liking, stir in drained vegetables from the slow cooker.
- Serve vegetables with sliced corned beef.
- I also offer grated horseradish and/or whole grain French mustards as a table condiment.
Notes
From the kitchen of palatablepastime.com
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