Corned Beef and Cabbage

Recipe: Corned beef and cabbage

Ariane Duarte

Ingredients

• 1 1/4 pounds small red-skinned potatoes, halved
• 3 medium carrots, peeled and cut into 2-inch pieces
• 2 cloves garlic
• 1 tablespoon brown sugar
• 1 bay leaf
• 2 1/2 -3 pounds corned beef brisket
• 3 cups water
• 1 bottle dark beer
• 1 small green cabbage, cut into 8 wedges

Preparation

Combine potatoes, carrots, garlic, sugar and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 1/2 hours.
Remove beef from slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.

Serving Size

Serves 8