ANOTHER CORNED BEEF AND CABBAGE
Everybody's corned beef and cabbage have the same ingredients, just the ratio's change according to person preference and taste. I like the hard cider (apple cider) and vinegar flavors in the cooking broth along with the beef broth in the simmering and cooking broth. It adds a great flavor to the dish for my taste.
Provided by Dennis Purcell
Categories Beef
Time 9h
Number Of Ingredients 9
Steps:
- 1. Cook corned beef according to directions. I use the hard cider and vinegar instead of water. Add beef broth to almost cover beef. I like to use a slow cooker all day but a casserole dish on stove top or oven works fine as well
- 2. About 1.5 hours before you want to eat, prep the onions, potatoes, carrots. Onions and potatoes in medium size wedges, carrots in smaller pieces. Peal the outer leaves of the cabbage, cut cabbage into 1/8's wedges, cut the core out.
- 3. Transfer the cord beef into a casserole dish with broth, add carrots and potatoes and the rest of the beef broth. Slow boil until tender, add additional beef broth or water if necessary. Add onions and cabbage wedges, cover and simmer until the cabbage is tender
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