Slow Cooked Corned Beef and Cabbage - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Slow Cooked Corned Beef and Cabbage



    Determined Triathlete Never Lost Hope
    NBC Connecticut

    3 pounds corned beef raw with spice packet
    2 cups onions 1 inch dice
    ½ pound carrots cut into large pieces
    1 pound red potatoes – scrubbed clean
    2 cups low sodium beef broth
    1 head cabbage cut into 8 wedges tough outer leaves removed
    ½ cup whole grain mustard
    ¼ cup sour cream

    Place the corned beef and spices from the packet in the crock pot. Top with the diced onion, chopped carrots, and whole red potatoes. Pour in the beef broth then cover the pot and set the heat to low. Cook for 8 – 10 hours. Then place the wedged cabbage in a pot and add 1 cup of the cooking liquid from the crock pot with enough water to cover. Bring to a simmer. Cook for 15-20 minutes or until the cabbage is soft. In the meantime mix the mustard and sour cream together and set aside. Remove the vegetables from the crock pot and place on a serving platter along with the cabbage. Slice the beef and serve with the mustard sauce on the side.

    Makes 6-8 servings.