Don't wait for St. Patrick's Day to serve this mouthwatering, slowly-cooked corned beef and vegetable dish that makes enough to satisfy a hungry crowd.
cost per recipe: $11.91
Stir the broth and vinegar into a 6-quart slow cooker. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni (see tip) in the broth mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni.
The directions reference a bouquet garnie, but it's not listed in the ingredients.
Good question! To make a bouquet garni, lay a 4-inch square of cheesecloth flat on the counter. Place 4 cloves garlic, 1 tablespoon pickling spice and 2 bay leaves in the center of the cloth. Bring the corners of the cheesecloth together and tie with kitchen string into a bundle.
One suggestion about cabbage
I've used a very similar recipe for years, but I've made the following adjustment: I'll put 1/4 head of cabbage in a cooking bag, and put that in for the first 3 hrs. (I use it as "seasoning" at first) -- then I remove that, and put in the remaining 3/4 head of cabbage. When that batch of cabbage is done cooking, I say it's time to serve--and I've never been disappointed. You won't deal with over-cooked cabbage this way.
Slow Cooked Corned Beef & Cabbage
Made this for the first time and will be using again when I make another corned beef brisket as this was easy to do and didn't require a lot of prep time either. Kids really enjoyed all the vegetables (except for the cabbage) will have to see about not adding the cabbage until later as it was a little slimy but was still delicious.
I agree with Mona. Wait to add the cabbage until last couple hours, otherwise it is slimy.
A very easy and delicious way to serve an old tradition!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.