Saturday, October 17, 2009


3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head of cabbage, cored, cut into wedges
1 cup maple-flavored or pancake syrup
1/2 cup yellow mustard
1 tablespoon horseradish

Place meat in large stockpot. Add onion, garlic, bay leaves, *spice packet and enough water just to cover all ingredients. Cover with lid. Bring to boil. Reduce heat to medium-low; simmer for 3 hours. 

Remove meat from pot and place in oven at 190* to keep warm while you cook the cabbage.  Remove bay leaves from pot and discard. Add cabbage to the liquid in the pot; boil until tender for about 45 minutes.

Mix syrup, mustard and horseradish.  Glaze meat with sauce or serve in a small dish for dipping.  Serve with cabbage.

*If your corned beef did not come with a spice packet you may add these ingredients to your crockpot:  1/2 teaspoon mustard seeds, 2 bay leaves, 8 allspice berries, 1/2 teaspoon salt, 1/2 teaspoon pepper

CROCKPOT:  Place corned beef, seasoning packet, onion, garlic and bay leaves in crockpot and cover with water.  Cook on low for 6-8 hours.  Add cabbage wedges to crockpot for last 2 hours.

Recipe from:

No comments:

Post a Comment