Wednesday, April 3, 2013
What you need:
3 celery sticks, cut into 2 inch pieces
3 large carrots, peeled an cut into 2 inch pieces
1 small yellow onion cut into 1 inch wedges
1/2 lb small potatoes
6 sprigs fresh thyme (3 I just through in, 3 I pulled off the Thyme with my herb scissors)
6-8 cloves garlic minced
3 lbs corned beef brisket ( mine came with the pickling spice already rubbed on *whole foods)
1/2 green cabbage cut into wedges
What to do:In slow cooker put in the veggies, potatoes and thyme. Place corned beef fat side up on top of veggies and sprinkle with garlic powder and pepper. Place the minced garlic on top with other spices, if possible to lift up corned beef, place some garlic on the under (non fat side) as well. Add enough water to almost cover meat (4-6 cups)
Cook on high 4 hours or low for 8. Mine didn't even take this long on low, maybe 6 1/2 hours.
Then turn off slow cooker and place cabbage wedges on top. Cover and let "steam" cook in the crock pot til ready to serve. (at least 20 to 30 min til cabbage is tender).
Thinly slice corned beef against the grain and serve with veggies and cooking liquid as well as horseradish sauce if you like.
**note even my non corn beef lovers, Loved this recipe! Enjoy!
I served with my families mash potato recipe, will be adding that recipe later this week!
Recipe Adapted from Martha Stewart
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