Corned Beef & Cabbage for the Wine Lover |
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Prep Time: 25 Minutes Cook Time: 540 Minutes |
Ready In: 565 Minutes Servings: 6 |
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With its elegant flavor and lovely appearance, you'd never guess how easy it is to prepare this traditional St. Patrick's Day favorite. Thanks to the slow-cooker, it comes together effortlessly. âSusan F. Cepeda, M. Lakes, Florida Ingredients:
3/4 pound fingerling potatoes, cut in half |
2 cups fresh baby carrots |
2 medium onions, cut into wedges |
4 garlic cloves, minced |
1-1/2 cups white wine or beef broth |
1 corned beef brisket with spice packet (3 to 3-1/2 pounds) |
1/2 cup stone-ground mustard |
1 small head cabbage, cut into thin wedges |
1 can (14 ounces) sauerkraut, rinsed and well drained |
Directions:
1. In a 6- or 7-qt. slow cooker, combine the potatoes, carrots, onions and garlic. Pour wine over vegetables. Cut brisket in half. Spread with mustard; place over vegetables (discard spice packet from corned beef or save for another use).
2. Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding cabbage and sauerkraut during the last hour of cooking. Serve beef with vegetables. Yield: 6 servings.
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