CORNED BEEF AND KALE OVER COUSCOUS

CORNED BEEF AND KALE OVER COUSCOUS image

Yield 6 people

Number Of Ingredients 8

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1 (~3 lb) store-bought corned beef brisket, with seasoning packet
1.5 cups beer (preferably dark/stout but any will do)
1 leek, white and pale green parts only, thinly sliced and rinsed
1 bunch kale or turnip greens (about 8 ounces, or more if desired), stems removed, chopped
1 red onion, diced
4 cloves garlic, sliced
1 tbsp crushed red pepper (or to taste)
1 package (about 1.5 cups dry) couscous

Steps:

-Place In a 5-quart slow cooker the sliced leeks, then the brisket (drained and rinsed, fat side up), then the beer and finally the contents of the seasoning packet (or if no packet, about 2 tbsp peppercorns). -Cook on Low for 6 hours and up to 8 hours (If you're like me you'll be at work and it will cook a little longer). -Place the brisket on a cutting board. Scrape the fatty top layer off with a knife, then slice against the grain into 1 inch slices. Place in a bowl and cover. -Into the slow cooker (it will have some good cooking liquid in it) place the onion, garlic, crushed red pepper and kale. Add more hot water, to barely cover. Cook on High for 45 minutes. Reduce heat to Low and return the beef to the crock. -Cook the couscous according to package directions (I used water for the liquid, butter and no salt---you'll have plenty of that from the stew). -Spoon about a cup of couscous into each bowl, then the stew, with some of the broth. Serve and enjoy!