This recipie keeps the cabbage crispy to add a bit of texture to this dish. Also minus the potatoes for us carb avoiders. Enjoy!
3 pound corned beef cabbage rinsed
2 cups chicken broth
2 cups water
1 teaspoon thyme
1 teaspoon black peppercorn
1/4 teaspoon whole allspice
1 1/2 pounds carrots, peeled and cut into 3 inch lengths (or 1 1/2 pound of baby carrots)
1 head green cabbage cut into 8 wedges
1 half white onion, cut into quarters, peeled into petals
Directions: Place corned beef, broth, water, thyme, peppercorns, and allspice into slow cooker. Place the carrots and onions on top of the brisket. Cover and cook until beef is tender, 9-10 hours on low or 6-7 hours on high. After cooking is complete, strain and transfer vegetables into a serving dish, add the uncooked cabbage to the dish with the cooked vegetables. Pour 2 cups of the cooking broth into the serving tray with the vegetables. This will cook the cabbage enough, but not to the point where it wilts and loses its texture. transfer brisket to a carving board. skim excess fat from surface with a spoon. Slice the corned beef against the grain into 1/4 inch slices. Using a draining serving spoon, serve the vegetables with the sliced corned beef. Happy St Patty's and enjoy!
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