Slow Cooker Corned Beef And Cabbage
Author: Stacey @There's A Cook In My Kitchen
Recipe type: Slow Cooker, Meat, Beef
Prep time:
Cook time:
Total time:
Serves: 6
- 2-1/2 lb uncured, pickled beef brisket (if yours is not pickled already, sprinkle a bit of pickling spice on the top of the meat)
- 12 baby carrots (or 4 regular carrots, cut into 2-inch pieces)
- 4 medium yellow potatoes, cut into 2-inch pieces
- 1 yellow onion, quartered
- 1 12-oz bottle of dark beer
- 6-oz of light beer
- 7 fresh thyme sprigs
- 5 pieces raw Bai Shao (an optional Chinese herb that will not change the flavor of the dish; see above explanation of this herb's benefits)
- ½ head green cabbage, cut into wedges
- ½ cup full-fat coconut yogurt
- 2 Tbs prepared white horseradish
- Place the corned beef, carrots, potatoes, onion, beer, hyme sprigs and Chinese herbs if you are using them, in the slow cooker.
- Cook on high heat for 5 hours.
- Place the cabbage wedges on top.
- Cook an additional 1 hour.
- Let cool a bit and slice the meat against the grain.
- Make the sauce by mixing together the yogurt and the horseradish.
- Place the sliced meat and the vegetables on a platter. Drizzle some of the cooking liquid over.
- Serve the sauce on the side.
Recipe by Kitchen of Youth at https://kitchenofyouth.com/slow-cooker-corned-beef-and-cabbage/
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