[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CORN BEEF AND CABBAGE[/title][fusion_text]Week of March 10th-14th 2014
(Thanks to Taste of Home Magazine)
3 to 3 1/2 lb. Corned Beef Brisket with spice packet
2 lbs. Red Potatoes, quartered 1 lb. Carrots, cut into 3 inch pieces 1 Small Onion, quartered
6 Whole Peppercorns 2 Celery Ribs, cut into 3 inch pieces 8 Whole Cloves
12 oz. Guinness Stout Beer or Reduced-Sodium Beef Broth
1/2 Small Head Cabbage, thinly sliced Prepared Horseradish
In a 6 qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use. Put cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings. Tie securely with string. Put in slow cooker. Pour beer over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard cheesecloth with seasonings. Cut corned beef diagonally across the grain into thin slices. Serve corned beef with vegetables and prepared horseradish.
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