Recipe:
3-4 lb. corned beef brisket (I trimmed the thick
layer of fat off the bottom)
water
2 bay leaves
2
cloves garlic
ground black pepper
water
Put
corned beef, pepper, garlic, bay leaves in crock pot and pour just
enough water to cover beef. Cook on low for 8 hours.
I
did the cabbage a little different this year. I was gone all day, so
instead of adding the cabbage and veggies to the crock pot, I just
cooked them up separately when I got home... about 30 minutes before
serving.
1 head cabbage, quartered
1
onion, sliced thin
2 cloves garlic
2 carrots, sliced
2
tsp olive oil
1/2 C corned beef juice from the crock pot!
Saute
onion and garlic in olive oil. Add carrots, and a splash of the broth.
Add cabbage, remaining broth and cover. Cook until cabbage is done about
20 minutes.
Slice corned beef and serve over the cabbage!
Sprinkle with a little more black pepper and celtic grey sea salt
(optional).
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