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Slow Cooker Corned Beef with Cabbage

Posted By GKC On October 16, 2011 @ 1:59 am In Blog,Weekly Recipes | 1 Comment

This is a hearty meal to return to after a long day at an amusement park…

1 (4-pound) corned beef, rinsed off
1 onion, sliced
4 stalks celery, chopped
4 carrots, peeled and cut in 1/3’s
1 bay leaf
1 head cabbage, chopped (large pieces is fine)
1 (12-ounce) bottle of beer
4 cups chicken broth or enough to cover
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon mustard
½ teaspoon pepper

Place all ingredients in crock pot in the morning. Stir. Cook on high heat for about 6 hours or low heat for 8 to 12 (depends on when you start it and when you plan to return). Serve alongside white rice or a crusty bread [1]. Another alternative is to add 4 peeled and chopped potatoes to stew and serve those alongside the meat and cabbage.


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[1] crusty bread: http://www.gourmetkoshercooking.com/2009/05/classic-white-bread/

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