Corned Beef And Cabbage
A succulent corned beef dish that will have you hooked just by making it! Tastes great with rice, noodles or mashed potatoes.
Yield
8 servingsPrep
20 minCook
10 hrsReady
10 hrsTrans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef brisket
up to 4 pounds |
|
| 1 | x |
water
|
*
|
| ½ | cup |
onions
chopped |
|
| 2 | each |
garlic
cloves, minced |
|
| 2 | each |
bay leaves
|
*
|
| 1 | each |
cabbage
head, cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef brisket
up to 4 pounds |
|
| 1 | x |
water
|
*
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic
cloves, minced |
|
| 2 | each |
bay leaves
|
*
|
| 1 | each |
cabbage
head, cut into wedges |
|
Directions
Place corned beef in crockpot. Barely cover with water. Add onion, garlic and bay leaves. Cover, and cook on Low for 10 to 12 hours. If cabbage is desired, lift cooked corned beef out of pot, turn control to High, and drop wedges of cabbage into corned beef broth. Cover, and cook 20 to 30 minutes, or until cabbage is done.
NOTE: the cabbage may need more time than that. You can put the broth into a pot on the stove and boil the cabbage quicker.
