Sunday, March 16, 2014

Corned Beef & Cabbage

Easy Americanized St. Patrick's Day dinner!
Photo: NJ Paleo Girl
  • 6 organic carrots, cut into chunks
  • 1 large onion, chopped
  • 1 organic cabbage, cut into wedges
  • 2-3 lb beef brisket or chuck roast
  • 1 bouquet garni of 3 T pickling spice - ours is from Savory Spice and has cinnamon, lampong peppercorns, mustard seeds, ginger, coriander, dill, mace, allspice, juniper berries, cloves, chiles, bay leaves
  • 2-3 cups water or homemade bone broth
Photo: NJ Paleo Girl
  1. Add all ingredients, in order, to the slow cooker.
  2. Cook on low 7-9 hours.
  3. Remove bouquet garni and discard.
  4. Remove beef and shred or slice across the grain.
We added the beef back to the slow cooker and served ours over rice, ladling the juice, beef, and veggies over our rice.  You could do that with mashed sweet potatoes, too!

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