Slow Cooker Corned Beef, Barley, And Cabbage
From infoforyourlife 7 years agoIngredients
- 1 cup (250 mL) pot or pearl barley shopping list
- • 1 large onion, cut into thick slices shopping list
- • 3 large carrots, quartered shopping list
- • 1 bottle (12 oz/341 mL) beer shopping list
- • 1 can (10 oz/284 mL) low sodium beef broth shopping list
- • 3 cups (750 mL) water (approximately) shopping list
- • 1 bay leaf shopping list
- • 2 lb (1 kg) prepared uncooked corned beef brisket, rinsed shopping list
- • 1 small cabbage, cut into 1 inch (2.5 cm) slices shopping list
- • 2 tbsp (30 mL) Dijon mustard shopping list
- • 2 tbsp (30 mL) mayonnaise shopping list
- • 1/2 tsp (2 mL) freshly ground black pepper shopping list
How to make it
- 1. Add barley, then onion and carrots to slow cooker. Place corned beef on top of vegetables. Pour in beer, broth, and enough water to cover beef by 1 inch (2.5 cm). Add bay leaf.
- 2. Cover slow cooker and cook on high for 7 hours or until beef and barley are tender and moist.
- 3. Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.
- 4. Remove corned beef from slow cooker and carve into 1/2 inch (1 cm) slices.
- 5. In a small mixing bowl, blend Dijon mustard, mayonnaise, and ground pepper.
- 6. In individual shallow serving bowls, place barley, carrots, and onions. Top with sliced corned beef and cabbage. Serve with sauce to drizzle over corned beef.
- Nutritional information (per serving): Calories: 799, protein: 43 g, carbohydrate: 62 g, fibre: 14 g, sugars: 11 g, fat: 40 g, saturated Fat: 11 g, trans Fat: 0 g, cholesterol: 125 mg, sodium: 3251 mg, potassium: 1401 mg.
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