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. 

45 minutes before your 45 minutes is up add cabbage to the pot with corned beef or boil separately if there's no room.

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:

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