March 16, 2014
The majority of folks cook their Saint Patrick's Day Corned Beef in a pot on the stove top, but this delish looking recipe throws that out the window by slow-cooking the dish in a crock-pot for maximum flavor.
Ingredients:
- 1 (4 - 5 pound) corned beef, rinsed
- 1 medium head of cabbage, cut into 2-inch wedges
- 6 red potatoes, halved
- 4 carrots, cut into ½-inch chunks
- 1 medium onion, cut into ½-inch chunks
- 2 cups low sodium chicken stock or water
- 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
- 3 large bay leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper corns
To read the rest of this recipe, click Here: Slow-Cooker Corned Beef And Cabbage
Image Sources:
.
