Want to make dinner with an Irish flair tomorrow? Try this recipe from Slow-Cooker Recipes, this week's Cookbook of the Week! Pop this tasty take on traditional corned beef in the slow cooker in the morning and enjoy it at dinnertime...your family will love it.
Jackie’s Apple Corned Beef
Mary Lauff-Thompson of Philadelphia, Pennsylvania shared this recipe with us. She originally received it from a friend and likes to serve it with Irish soda bread!
8 new redskin potatoes
4 to 5 carrots, peeled and cut into chunks
1 onion, cut into 8 wedges
3-lb. corned beef brisket
4 c. apple juice
1 c. brown sugar, packed
1 T. Dijon or honey mustard
Arrange potatoes, carrots and onion wedges in a slow cooker; top with corned beef. Stir together apple juice, brown sugar and mustard; pour over top. Cover and cook on low setting for 8 to 10 hours. Slice meat thinly across the grain. Serve with cooked vegetables, Sautéed Cabbage and some of the cooking liquid. Makes 4 to 6 servings.
Sautéed Cabbage
1/2 head cabbage, shredded
1/2 c. onion, chopped
1 to 2 cloves garlic, minced
1 to 2 T. butter
salt and pepper to taste
In a skillet over medium heat, sauté cabbage, onion and garlic in butter until soft. Add salt and pepper to taste; serve warm.
Making something else to celebrate tomorrow?
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