I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!
Corned beef and cabbage isn’t just for St. Patrick’s Day!
CORNED BEEF & CABBAGE
3 Pounds Corned Beef with spice packet
6-8 LARGE carrots, rustically cut
1 head of cabbage, quartered
6 Red Potatoes, quartered or baby red potatoes
3 cloves garlic, minced
4 cups Beef Broth
- Place rack in the pot.
- Place rinsed corned beef, fat side up on rack.
- Sprinkle spices and minced garlic over meat. Pour in beef broth.
- Slow cook 4 hours until JUST about tender.
- Plate corned beef.
- Remove rack and add the potatoes, carrots, and cabbage.
- Return meat on top of the vegetables. Slow cook 2 more hours.
- Enjoy!
SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
- Heat a medium sized heavy bottomed skillet or pot over medium heat.
- Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
- Toast for 2 to 3 minutes, until they are fragrant.
- Pulse the toasted seeds and bay leaves in a spice grinder a few times.
- Add in the ground coriander, red pepper flakes and ground ginger.
- Use as you normally would when making corned beef.
NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.