Why wait for spring to roll around? Go ahead and make this for the cool fall months.
Corned Beef And Cabbage
4 cups water
2 Tbsp apple cider Vinegar
1 tsp kosher salt
1/2 tsp coarse ground black pepper
1 large yellow onion, diced coarse
2 stalks celery, diced coarse
1/2 lb. carrots, cut into chunks
1 Tbsp whole mixed pickling spice or any combination of spices you like
3 lb corned beef (no spice packet)
1 large fresh green cabbage, cut into 12 wedges
Mashed potatoes for serving, if desired
Put the first 7 ingredients in your slow cooker and stir to combine.
Lay the corned beef on top of the ingredients and ladle some of the liquid from the bottom over the top of the corned beef.
Set crockpot to LOW, cover and cook for 7 hours.
Remove cover and arrange cabbage wedges evenly over the top of the corned beef. Replace cover, pushing it down until it is closed tightly, then continue cooking for 1 hour or until the cabbage is tender.
Cook potatoes separately for those who want them.
Will serve 6 to 8.
If you can’t find corned beef brisket at the market, replace it with a chuck roast. It will still taste just as good.
Team Your Gluten Free Kitchen
Check out this cookbook: Everything Gluten Free Slow Cooker
Full of great recipes to try and even desserts.
Add to your cookbook collection or give to someone you know who is gluten free.