Recipe Exchange: Quick-Prep Slow-Cook Corned Beef & Cabbage
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: http://www.simplyrecipes.com/recipes/corned_beef_and_cabbage/