Corned beef and cabbage: a very rich meal full of taste

published on 14 March, 2019 at 12:40
Ingredients:
1 (4 pound) corned beef brisket
3 Tb. Dijon mustard
1 cup brown sugar (or you can start with 1/4 cup and add to taste as it stews)
1 cup baby carrots
1 cup chopped and peeled parsnips
12 baby onions, peeled
15 small mixed fingerling potatoes (red, yellow, purple)
14.9 oz.  beer (or chicken broth)
1 head cabbage, cored and cut into small wedges
 
Directions:
Cover corned beef brisket with mustard and brown sugar. Place in a large slow cooker. Arrange carrots, parsnips, baby onions and potatoes around brisket and cover with the beer. Heat everything, covered, on low for 8-10 hours. During the 9th or last hour of cooking, add the cabbage wedges and allow to soften to your desired texture.
 
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