CP Corned Beef and Cabbage
- 2 Tbsp dried onion (If you don’t like dried onions, 1 pound of peeled boiling onions can be substituted.)
- 1 lb bag of baby carrots
- 10 petite red potatoes
- 2 bay leaves
- 1 cured corned beef brisket with a spice packet
- 2 bottles of beer
- 1/2 cup of Dijon mustard (yellow mustard with do if you don’t happen to have Dijon around the house)
- 3 Tbsp of molasses
- 2 Tbsp of minced garlic
- 1 cabbage, cut into wedges
Place the onions, potatoes, carrots and bay leaves in a crock pot. Place the brisket on top of the vegetables. Combine the spice packet, beer, mustard, garlic and molasses in a small bowl and mix. Pour the mixture over the corned beef and vegetables.
The first time we made this, it bothered us that the liquid didn’t cover the corned beef. So, we rearranged everything and the liquid covered the beef. This resulted in a roast type texture instead of the normal corned beef texture. While it was still good, it wasn’t what we were trying to achieve. The take home message here is don’t worry that the liquid doesn’t cover the beef.
Cover the crock pot and cook on high for 1 hour. Reduce to low and cook for an additional 5 hours. Add the cabbages slices under the brisket and cook for an additional 2 hours. Cut the brisket into slices and serve with the vegetables. Enjoy!