Receta Crockpot Corned Beef and Cabbage
Crockpot Corned Beef and Cabbage
I am Irish and I am totally into corned beef. Now, that is, not so much when I was younger! But I’m sure I’m not alone on that one. I think corned beef is an acquired taste, so the better the recipe, the more you’re apt to like the finished product. This was unbelievably good, and I think the crock pot did just the right amount of breaking down the meat, but it wasn’t mushy. And of course the Colcannon (or cabbage potatoes) is the perfect accompaniment! Recipe tomorrow…
Crockpot Corned Beef
Ingredients:
- 1 onion- quartered
- 2 cloves garlic-peeled and smashed
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 3 cups water
- 1-3 pound corned beef brisket
- 1 head cabbage-cut into 8 wedges
- 1/2 cup apricot preserves
- 2 tablespoons brown sugar
- 2 tablespoons dijon mustard
- 2 tablespoons grainy mustard
Directions:
Place the onions in the bottom of a crock pot then top with the garlic, bay leaf, sugar, vinegar, water the the beef. Top that with the cabbage. Cover and cook on LOW for 8 hours.
Mix the apricot preserves, brown sugar and mustards in a bowl.
Preheat oven to 350 degrees. Place the beef in a baking pan and cover with 1/2 of the apricot glaze. bake for about 20 minutes or until the glaze is bubbling. Let it rest for 10-15 minutes then slice and serve with the remaining apricot glaze.
Serve with tomorrows Colcannon recipe!