Columbus Foodie

I know it’s traditional to make Corned Beef and Cabbage on St. Patrick’s Day, but I didn’t want to make the same old thing I do every other year. So I found this recipe, which adds a bit more flavor. It was excellent even without potatoes (trying to lay off the carbs somewhat). The flavor is kind of hard to describe – sweet and savory and spicy all at the same time. I don’t think I’ll ever do corned beef and cabbage any other way again.

Slow Cooker Corned Beef and Cabbage
recipe courtesy Recipezaar

3-4 lbs. corned beef brisket
1 onion, coarsely chopped
1/4 c. cider vinegar
1/4 c. brown sugar
1-2 tbsp. Dijon mustard
1/2 tsp. pepper
1/4 tsp. ground cloves
1 medium head of cabbage, cut into wedges
1 apple, sliced
1/4 to 1/2 tsp. caraway seed (optional)
12 oz. dark beer

Place corned beef brisket and any seasonings included in your slow cooker. Top with onion. Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top. Add the cabbage wedges and apple slices and caraway seeds (if using them). Pour beer over top. Cover and cook on low for about 7 hours or high for about 4-5 hours.