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Corned Beef & Cabbage

Guest Author - Sandy Moyer

Corned Beef & Cabbage

  • 3 to 4 lb. corned beef brisket with spice packet
    (If the corned beef did not come with a spice packet, use 1/2 tsp. dill weed plus salt & pepper to taste.)
  • 2 cups water
  • 4 medium potatoes - cut into chunks
  • 3 large carrots, sliced or 1 cup baby carrots
  • l large white sweet onion - cut in half crosswise, then into thick slices
  • 1 head cabbage, small to medium size - cut into wedges
  • 1/4 cup honey
  • 2 T. brown sugar
  • 2 T. Dijon-style mustard

  • Preparation -
    Place the corned beef in a Dutch oven or in a stock pot. Add the water and spices. Cover, bring to a boil, then reduce heat. Simmer for about 2 to 3 hours or until tender. Add the potatoes, carrots and onion. Cook for about 30 to 40 minutes or until the vegetables are barely tender. Meanwhile - Mix the honey, mustard and brown sugar together. Add this mixture to the corned beef along with the cabbage wedges. Cook for about 20 to 30 more minutes or until the cabbage is cooked. Remove the corned beef. Slice the corned beef into serving size pieces. Place the corned beef on a large serving platter with the cabbage and other vegetables.

    Slow Cooker Directions -
    Place the corned beef in the slow cooker. Add the spice packet, potatoes, carrots, onion, and 1 cup water. Cover and cook on low for about 5 hours. Stir the honey, brown sugar, Dijon mustard and 1 cup water into the liquid in the slow cooker. Add the cabbage, pushing it down into the liquid as much as possible. Cook on low for an additional 2-1/2 to 3 hours.



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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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