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Corned Beef And Cabbage 2
SUBMITTED BY: susan Category: Beef and Lamb
INGREDIENTS
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2' pieces 5 small red potatoes, halved 1 onion, quartered 1 small turnip, chopped into 2' pieces 3/4 cup malt vinegar 1/2 bottle (6 oz) Irish stout 1 tsp mustard seed 1 tsp coriander seed 1 tsp black peppercorns (whole) 1 tsp dill seed 1 tsp allspice (whole) 1 bay leaf 1 small (2 Lb) head cabbage, cut into wedges DIRECTIONS
In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.
Horseradish Sauce 1/2 pint whipping cream 3 Tbsp prepared horseradish Whip cream until it peaks, then fold in horseradish.
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