CORNED BEEF AND CABBAGE
3 lb uncooked corned beef brisket
(in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guinness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges
In a LARGE (6.5 qt) Crock-Pot,
place the carrots, spuds, onion
and turnip in bottom.
Add the liquids. Spice rub the brisket.
Place on top.
Cover and cook on LOW for 8 hours.
Add cabbage wedges.
Cook an additional 3 hours on LOW.
Serve with Coarse Grain Mustard
and Horseradish Sauce.
1/2 pint whipping cream
3 Tbsp prepared horseradish
Whip cream until it peaks,
then fold in horseradish.