CROCK POT CORNED BEEF AND CABBAGE WITH MUSTARD SAUCE
I have enjoyed corned beef and cabbage on St. Patty's day my whole life. I can't remember where I found this recipe, but it's the best I have ever had. My very picky mom completely agrees! The mustard sauce is a nice touch but can be completely optional. I love the sauce they serve with their corned beef and cabbage at Kells, so I tried to find something similar and this is what I came up with. I also like to omit the baby potatoes and add extra carrots, serving the dish with mashed potatoes on the side instead. This dish is simple and very tasty.
Provided by Melissa and her Pan
Categories St. Patrick's Day
Time 13h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put veggies in crock pot. Puncture seasoning packet and place on top.
- Put corned beef in, fat side up and add 1.5-2 cups water.
- Cook 8-10 hours on low.
- Add cabbage, pressing into liquid, and cook an additional 2-3 hours on high.
- For the sauce:.
- Combine in small saucepan, bring to simmer, season with salt & pepper, and serve.
Nutrition Facts : Calories 652.8, Fat 43.5, SaturatedFat 14.4, Cholesterol 222.5, Sodium 2709, Carbohydrate 18.9, Fiber 4.3, Sugar 6.2, Protein 44
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