Paul’s Super Secret Irish Corned Beef and Cabbage
Corned beef has a very long history in the traditional Irish diet. Traditionally the most effective way of preserving beef after a slaughter was to corn beef pieces in a simple wet pickle of salt, sugar, water and saltpeter. Now a days, this dish is eaten less frequently, it still conjures up a nostalgic time of a rural Irish past. Try out our delicious and nutritious recipe today!
- 4 lb Point Cut Corned Beef Brisket
- 3 Large Carrots cut into chunks
- 6 Small yellow onions
- 1 tbsp Dijon Mustard (We like Primarl Kitchen)
- 1 or 2 Large sprigs of Fresh thyme
- 1 sprig of Fresh Parsley
- 1 Green Organic Cabbage
- 1 Can of Guiness Stout Optional
- 1 shot Jameson Whiskey Optional
- 1 Carton of Organic Chicken Broth
- Granulated Garlic
- Rub meat with Dijon mustard on both sides.You can use the spice packet if it is provided with the corned beef
- Cut and place all veggies into the bottom of the crock pot (except cabbage)
- Lay the meat on top of the veggies and sprigs
- Add the can of Guiness and shot of Jameson (optional)
- Season to your liking with salt and granulated garlic
- Add the chicken stock
- Top off the crock pot with water, cook for 8-12 hours.
- Approximately 2 hrs before the beef is ready. Slice the cabbage in small chunks and top off the crock pot with the cabbage. You may need to remove some broth to add the cabbage.
- When you pull the beef out, it should shred easily, if not it is not ready. You can shred with forks or meat shredders.
- Remove the sprigs.
- Take shredded corned beef and place back in the crock pot and mix with the other veggies.
Video Instructions: http://www.facebook.com/thewellnesswaycentennial/videos/768600374034183