Corned Beef and Cabbage To Die For The Best Recipes

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Corned Beef and Cabbage To Die For

"This recipe requires a bit of time, but it is worth the effort. Serve with marbled rye bread. Adding peeled whole red potatoes adds an additional texture and flavor. The stock combination will be a little salty; adding water can reduce this."

Ingredients :

• 1 (3 pound) beef brisket, trimmed
• 24 ounces beef stock
• 1/4 cup pickling spice
• 1 tablespoon dried minced garlic
• 3 bay leaves, or more to taste
• 24 ounces chicken stock
• 1 head cabbage, cored and cut into 8 wedges

Instructions :

Prep : 15M	Cook : 6M	Ready in : 10H45M

• Place brisket in the crock of a slow cooker. Pour beef stock over brisket.
• Place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock.
• Cook on Low for 8 hours.
• Remove brisket to a cutting board; cut into small pieces.
• Strain cooking liquid through a fine-mesh sieve. Discard spices and any strained pieces.
• Combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock.
• Cook on Low until cabbage is tender, about 2 1/2 hours.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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