One Pot Corned Beef and Cabbage


    8 small red potatoes
    2 cups baby carrots
    1 small onion, quartered
    1 corned beef brisket (about 4 lbs), rinsed and trimmed
    2 tablespoons pickling spice
    1 teaspoon garlic, minced
    1/2 head cabbage, cored and cut into wedges


Slow Cooker:

Place potatoes, carrots, and onion in 6-quart slow cooking utensil. Pour 3-4 cups of water over the vegetables, enough to simply cowl. Place the boeuf cut over the vegetables. Sprinkle with pickling spice and minced garlic, cover, and cook on HIGH for 7-8 hours.

One hour before the cut is completed, add the cabbage, cover, and still cook for that extra hour.

Remove the boeuf cut to a serving platter and slice thinly across the grain. Serve with vegetables.

Stove Top:

Place boeuf in massive pot or Dutch kitchen appliance and canopy with water. Add the pickling spice and garlic. cowl the pot and produce to a boil. cut back the warmth and simmer concerning fifty minutes per lbs or till terribly tender.

Add the entire potatoes, carrots, and onion to the pot. Cook till the vegetables area unit virtually tender. Then add the cabbage wedges and cook for quarter-hour a lot of. take away meat and let rest quarter-hour.

Place vegetables in an exceedingly bowl, reserve the change of state broth and slice the meat across the grain.


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