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Recipe Exchange: Quick-Prep Slow-Cook Corned Beef & Cabbage
Posted 3/13/2014 7:30:00 PM

This meal is too delicious - and made this way, too simple & low-fat - to eat only for St. Patrick's Day!

Certainly you can find more complicated ways to make CB&C, but this is my short-cut.

What You'll Need:

2-3 pounds lean corned beef with spice packet (I bought Grobbel's Tender Cut Corned Beef Round - not brisket - it has just 6 grams of fat per 4 oz. serving)

2 medium onions, sliced

1 package cole slaw (pre-shredded cabbage)

2 cups chicken stock

Salt, pepper & garlic to taste

What You'll Do:

Trim any extra fat from the corned beef.

Place beef in crock pot.

Add spices to taste.

Cover beef with onions, then the entire package of cole-slaw / cabbage.

Add additional spices to taste.

Pour chicken stock over all.

Cover and cook on low for 8-10 hours. Flip the beef halfway through & stir the cabbage. Continue to stir cabbage periodically to be sure it absorbs the flavor of the stock & the beef juices.

Serve with your favorite mustard.


By the way, this can also be made stovetop in a pot, or in the oven. Here's a link that gives you a slightly different recipe, but provides the basic instructions for both those ways of cooking corned beef & cabbage:

Posted By: Ellen Jaffe  

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