Corned Beef and Vegetables

Course : Beef
Serves: 7
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Ingredients:

3 3/4 pound cured corned beef brisket with spice packet
14 small boiling onions about 3/4 pound
7 small red potatoes about 1 pound
2 large bay leaves
12 ounces beer amber lager
2 tablespoons Dijon mustard
2 tablespoons molasses
1 clove garlic crushed
1/2 medium green cabbage (cut into 7 wedges) (about 1 pound)
3 1/2 tablespoons Dijon mustard
 

Preparation / Directions:

1) Trim fat from brisket. Place next 4 ingredients into a 4 quart electric slow cooker; place brisket on top of vegetables. Combine spice packet from brisket, beer, and next 3 ingredients in a bowl; stir well with a whisk. Pour mixture over brisket. Cover; cook on low-heat for 8 hours. Add cabbage; cover, and cook an additional 1 hour or until tender. Discard bay leaves and cooking liquid.

2) Cut corned beef diagonally across the grain into thin slices. Serve beef and vegetables with 3 1/2 tablespoons mustard.

Note: To lower fat in corned beef, trim away all visible fat before cooking. Note that corned beef is naturally high in sodium due to the curing process.


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