Saturday, March 17, 2012

Corned Beef and Cabbage لحم عجل مملح مع الكرنب

Original Recipe Yield 8 servings

  • 4 large carrots, peeled and cut into matchstick pieces
  • 1700 g baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 950 ml water
  • 1856 g corned beef brisket with spice packet
  • 170 g beer
  • 0.5 head cabbage, coarsely chopped

  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.