Does your family have any special recipes that you make on significant occasions? For many of us, the recipes that are passed down throughout the generations are often tied to our cultural heritage. For anyone French readers out there, you may eat more croissants than other people do, or a cordon bleu might be your version of a comfort meal. No matter what your heritage, though, everyone loves to experiment with authentic cuisine from other cultures in their own cooking.
Today, we’re going to do just that using our slow cookers. The recipe we have for you today is an Irish classic that’s cheap and easy to make. That’s right, we’re talking about a slow cooked beef and cabbage recipe using an entire beef brisket. Even if you’re intimidated by this cut of meat or you’re not used to cooking with, this recipe makes everything easier than you could believe—and the results are amazing. So let’s get started.
Here’s what you’ll need:
1 4-pound corned beef brisket
2 pounds of small potatoes, halved
4 carrots, roughly chopped
1 large onion, cut into wedges
2 stalks of celery, roughly chopped
12 ounces of dark beer
2 tablespoons of pickling spices
1 small head of green cabbage, cut into wedges
1/2 cup of sour cream
1/4 cup of horseradish
1 tablespoon of yellow mustard
2-5 cups of water
Here’s what you do:
1. First, prepare your vegetables by washing and chopping them according to the directions above. Cut the celery and the carrots into roughly two-inch chunks and prepare the others as noted. When you’re ready, throw your potatoes, carrots, onions, celery and thyme in your slow cooker. Place your corned beef brisket on top of all the veggies.
2. Next, top everything else with pickling spice and pour your dark beer on top of it as well. Add water as well until the brisket is completely covered in liquid. With your ingredients set, cover the slow cooker and let it cook on low for about eight hours.
3. When the time is up, open the slow cooker and check to make sure that the brisket is tender. if everything looks good, add your cabbage as well and arrange it evenly around the brisket. Cover the slow cooker back up and let it cook on high for about 30 minutes, until the cabbage softens.
4. Before the brisket finishes cooking, mix your sour cream, horseradish and mustard together to make a sauce for the end. Next, take the brisket out of the slow cooker and let it sit for 15 to 20 minutes to cool. Strain your vegetables and slice the brisket, arranging it over the veggies and cabbage and serve!
As with all other slow cooker recipes, this one requires very little effort to put together and ends up tasting delicious. If you want to prepare this recipe with a gravy instead of the mustard sauce, you can also take the meat juices out and transfer them to a pan, bringing them to a boil. Add two tablespoons of flour and a quarter cup of water to make a slurry. Cook everything together until it thickens and serve on top of the meat. No matter how you make it, this recipe is sure to be a hit with the whole family. Enjoy!
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Source: Cooktop Cove