Name: Easy Corned Beef and Cabbage
Ingredients: 3 pound uncooked corned beef brisket (in pouch with pickling juice is okay); 2 carrots, chopped into 2" pieces; 5 small red potatoes, halved; 1 onion, quartered; 1 small turnip, chopped into 2" pieces; 3/4 cup malt vinegar; 1/2 bottle (6 oz) Irish stout (Guiness?); 1 tsp mustard seed; 1 tsp coriander seed; 1 tsp black peppercorns (whole); 1 tsp dill seed; 1 tsp allspice (whole); 1 bay leaf; 1 small (2 Lb) head cabbage, cut into wedges

Easy Corned Beef and Cabbage

Cooking MethodSlow Cooker

Ingredients

3 pounds uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges

Instructions

In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce. Horseradish Sauce 1/2 pint whipping cream 3 Tbsp prepared horseradish Whip cream until it peaks, then fold in horseradish.