Beer-Braised Corned Beef and Cabbage
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Beer-Braised Corned Beef and CabbageVisit www.canadianliving.com for full recipe details.based on1 ratings.
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 264264 cal |
| pro | 22 g22g pro |
| total fat | 16 g16g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 10 g10g carb |
| fibre | 2 g2g fibre |
| chol | 80 mg80mg chol |
| sodium | 2,080 mg2,080mg sodium |
| potassium | 449 mg449mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 2323 iron |
| vit A | 2222 vit A |
| vit C | 2121 vit C |
| folate | 1616 folate |
- Preparation time: 15 minutes
- Total time : 8-1/4 hours
Ingredients
- 4 lb corned beef brisket 4 lb corned beef brisket
- 2 tbsp grainy mustard 2 tbsp grainy mustard
- 2 tbsp pickling spice 2 tbsp pickling spice
- 2 leeks 2 leeks
- 2 carrots 2 carrots
- 2 parsnips 2 parsnips
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 2 cloves garlic , smashed2 cloves garlic, smashed
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 4 cups sodium-reduced beef broth 4 cups sodium-reduced beef broth
- 1 bottle (12 oz/355 mL) dark beer 1 bottle (12 oz/355 mL) dark beer or sodium-reduced beef broth
- 1/2 cabbage , thinly sliced1/2 cabbage, thinly sliced
Preparation
Rinse brisket and pat dry; place in slow cooker. Spread mustard over brisket; sprinkle with pickling spice.
Cut leeks, carrots and parsnips in half lengthwise; cut into about 4-inch (10 cm) lengths.
In large skillet, heat oil over medium-high heat; cook leeks, carrots, parsnips, garlic and pinch each of the salt and pepper, stirring occasionally, until softened and caramelized, about 6 minutes. Arrange over brisket.
Add beef broth, beer, remaining salt and pepper, and enough water to cover brisket by 1 inch (2.5 cm). Cover and cook on low for 5 hours.
Add cabbage; cook until brisket is tender, about 3 hours.
Remove vegetables to serving platter and keep warm. Place brisket on cutting board and tent with foil; let stand for 3 to 5 minutes before thinly slicing across the grain. Arrange with vegetables. Strain braising liquid; drizzle 2-1/2 cups (625 mL) over brisket and vegetables.
Cut leeks, carrots and parsnips in half lengthwise; cut into about 4-inch (10 cm) lengths.
In large skillet, heat oil over medium-high heat; cook leeks, carrots, parsnips, garlic and pinch each of the salt and pepper, stirring occasionally, until softened and caramelized, about 6 minutes. Arrange over brisket.
Add beef broth, beer, remaining salt and pepper, and enough water to cover brisket by 1 inch (2.5 cm). Cover and cook on low for 5 hours.
Add cabbage; cook until brisket is tender, about 3 hours.
Remove vegetables to serving platter and keep warm. Place brisket on cutting board and tent with foil; let stand for 3 to 5 minutes before thinly slicing across the grain. Arrange with vegetables. Strain braising liquid; drizzle 2-1/2 cups (625 mL) over brisket and vegetables.
Source : Canadian Living Magazine: February 2011
- Keywords : Dinner; Winter; Beef; Cabbage; Leeks; Carrots; Parsnips; Garlic; Slow-Cook/Crockpot; 300 calories;
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