Beer-Braised Corned Beef and Cabbage
Serving Size / Yield
- 1.8 kg corned beef brisket
- 2 tablespoon pickling spice
- 30 ml grainy mustard
- 2 carrots
- 2 leeks
- 1 tablespoon vegetable oil
- 2 cloves garlic (smashed)
- 2 parsnips
- ½ cabbages (thinly sliced)
- 12 oz. dark beer
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 liter sodium-reduced beef broth
Pat dry and rinse brisket; place in a slow cooker.
Spread mustard over the brisket and sprinkle pickling spice.
Cut the carrots, parsnips and leeks to about 10 cm lengths.
Heat oil in large skillet and cook the carrots, leeks and parsnips in medium heat while stirring for about 6 minutes.
Add beef broth, salt, pepper and bear and enough water to cover brisket by 2.5 cms. Cover and cook on low heat for about 5 hours.
Add cabbage, cook until brisket is tender.
Remove vegetables and put them in serving platter.
Place brisket in the serving board; allow it to stand for about 5 minutes before slicing across the grain.
Arrange with vegetables and enjoy your meal.